Au Bon Pain chicken Caesar wrap

Back in college, I used to frequent the Au Bon Pain in Virginia Tech’s student union. It was always jam-packed, so I would normally grab something quick and pre-made. The Au Bon Pain chicken Caesar wrap was one of my go-to options. These days, I don’t live anywhere near an Au Bon Pain, so I like to recreate these wraps at home. If you like Au Bon Pain, be sure to try my copycat chicken Margherita sandwich.

This recipe is pretty easy to adapt to your personal preferences. While the original wrap uses a plain tortilla, I like the spinach ones. Shredded Asiago cheese can be hard to find, so you can also swap out shredded Parmesan or an Italian blend if you can’t find Asiago cheese. Same goes for the lettuce. I tend to buy the pre-chopped Romaine blend, but you can use green leaf lettuce or other greens that you like. And feel free to use your favorite Caesar dressing. You can make your own or use pre-made. I like the Litehouse brand Caesar.

For the ultimate shortcut (and to make this a 5-minute meal), grab a bagged Caesar salad mix that includes a dressing packet and shredded cheese. Then head over to the deli counter for cooked rotisserie chicken (you can also find this in the lunch meat aisle). Toss the salad mix, chicken, cheese, and dressing in a large bowl, and you’re ready to assemble.

So basically, anything goes with my version of the Au Bon Pain Caesar chicken wrap. Homemade or prepared, you do you, boo. I also like to toss the filling in the Caesar dressing before I assemble the wraps. You can layer them, but I’ve found that the filling doesn’t always distribute evenly. I don’t know about you, but I’m not a huge fan of taking a bite of dry lettuce or just Caesar dressing. These wraps also refrigerate well if you want to make one for lunch and stick it in the fridge until you’re ready to eat. But I wouldn’t recommend keeping an assembled wrap for more than a day or so. The lettuce and wrap will start to get soggy.

Enjoy!