Chicken Caesar Wraps
Pan-fried chicken, crisp romaine, parmesan, garlicky caesar dressing and croutons wrapped in a warm tortilla. The cafe-meal classic, lunch-or-dinner in 20 minutes.
20 minEasy~658 kcal / servingAmerican
Contains glutenContains dairyContains eggsContains fish
Nutrition
658 kcal
Calories
51 g
Protein
60 g
Carbs
23 g
Fat
Estimated, per serving
Good to know
Contains glutenContains dairyContains eggsContains fish
Ingredients · per serving
- 2 large Flour tortilla
- 1 head Romaine lettuce
- ½ medium Lemon
- 4 tbsp Mayonnaise
- 200 g Chicken breast
- to taste Black pepper
- 1 clove Garlic
- 30 g Parmesan
- 1.5 tbsp Olive oil
- 60 g Sourdough bread
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- to taste Salt
- ½ tsp Garlic powder
- 2 fillets Anchovy fillets
Instructions
- Slice the chicken breast horizontally to make 2 thin pieces. Pat dry, season with salt, pepper and a pinch of garlic powder.
- Heat the olive oil in a wide pan over medium-high heat. Fry the chicken 3 minutes per side until cooked through. Lift onto a board, rest 2 minutes, then slice into strips.
- Make the dressing: whisk the mayonnaise, lemon juice, minced anchovy, minced garlic, Worcestershire, Dijon, salt and pepper. Stir in the grated parmesan and a splash of water to loosen.
- Cube the bread, toss with 1 tsp olive oil and a pinch of salt. Toast in a hot dry pan 3 minutes until crispy gold. (Or use shop-bought croutons.)
- Shred the romaine. Toss with three-quarters of the dressing.
- Warm the tortillas 20 seconds per side in a dry pan to make them pliable.
- Lay each tortilla flat. Pile down the centre: dressed romaine, sliced chicken, croutons, more dressing, extra parmesan. Tuck in the sides, roll tight. Slice in half on the diagonal. Eat over a plate.
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