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chicken caesar salad wraps

Chicken Caesar Salad Wraps Recipe

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Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 clove garlic, minced
  • 2 tsp anchovy paste
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • ½ cup mayonnaise
  • ¼ cup grated Parmesan cheese
  • 1 head romaine lettuce (about 4 cups chopped)
  • 4 large flour tortillas (10-inch)
  • ½ cup croutons

Method
 

  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook cutlets 3 to 4 minutes per side until golden and 165°F inside. Rest on a cutting board.
  2. In a small bowl, whisk together mayonnaise, garlic, anchovy paste, lemon juice, Dijon, and Parmesan until smooth, about 1 minute. Reserve 2 tbsp dressing for later.
  3. Chop romaine into bite-sized pieces, toss with the remaining dressing until lightly coated.
  4. Wipe the skillet, add remaining 1 tbsp oil, and warm each tortilla about 30 seconds per side until pliable. Stack and cover with a towel.
  5. Slice the chicken against the grain. On each warm tortilla, layer dressed romaine, sliced chicken, a sprinkle of Parmesan, a drizzle of reserved dressing, and croutons if using. Fold in the sides, roll tightly, and slice in half. Serve immediately.

Notes

The wraps are at their best right after rolling. You can prep the dressing, lettuce, and chicken a day ahead and store them separately, then warm the tortillas and assemble just before dinner. If you use a good store-bought Caesar dressing, you will need about ½ cup.