Easy Spicy Chicken Caesar Pita

Easy Spicy Chicken Caesar Wrap Pitas

Prep Time10 mins
Cook Time8 mins
Course: Lunch
Cuisine: American
Servings: 4
Calories: 354kcal


the sauce

  • 300 ml caesar dressing
  • 3 tbsp Valentina Hot Sauce or another vinegar based sauce of your choice- like Franks Red Hot.

The rest

  • 1 lb chicken breast boneless, skinless cut into 3"x1/2" strips
  • 6 cups salad mix your choice of style
  • 3 pocket pitas
  • 1/2 large red onion sliced into 1"x1/4" slices
  • 1 cup mushrooms sliced thick
  • 1/4 cup shredded cheese your choice, I used pizza mix
  • 1 tbsp lime juice
  • 1 tbsp water

The Dry Rub

  • 2 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp chili powder (I used chipotle)
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/8 tsp pepper


  • To make the sauce combine all ingredients in a squeeze bottle and shake til combined
  • To Make the dry rub combine all spices in a small bowl
  • Heat oil in a large skillet on medium-high. Once shimmering add the chicken and could til no longer pink, 5-8 mins
  • Add the spices to the pan with the water and lime juice. Stir to combine, scraping up the bottom of the pan as you go until all the chicken is fully coated. 1-2 mins
  • Heat the pitas under the broiler on bottom rack, 1 minute per side. This makes the pitas easier to open without tearing.
  • In a tupperware container add 2 cups salad mix, 1 cup chicken, 1/4 cup cheese, 1-2 tbsp sauce, 1 cup mushrooms, 1/4 cup red onion. Add the lid and toss vigorously until all ingredients are coated in the sauce.
  • Stuff the pita, wrap and enjoy


The recipe just calls for raw red onions, but I used pickled. You can find that recipe here


Calories: 354kcal | Carbohydrates: 29g | Protein: 32g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 1048mg | Potassium: 705mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1403IU | Vitamin C: 18mg | Calcium: 101mg | Iron: 2mg