Description
Transform the classic flavors of a Caesar salad into a portable, satisfying meal with these Grilled Chicken Caesar Wraps. Perfect for a quick lunch or a light dinner, these wraps are easy to make and incredibly delicious.
Ingredients
- Boneless, skinless chicken breasts
- Olive oil
- Lemon juice
- Minced garlic
- Dijon mustard
- Salt
- Black pepper
- Caesar dressing
- Egg yolk or mayonnaise
- Anchovy paste (optional)
- Freshly grated Parmesan cheese
- Crisp romaine lettuce
- Large flour tortillas
- Thinly sliced red onion (optional)
- Halved cherry tomatoes (optional)
- Croutons (optional)
Instructions
- Prepare the Grilled Chicken: Butterfly or pound the chicken breasts to an even 1/2-inch thickness. Marinate for at least 30 minutes. Preheat the grill to medium-high heat and grill the chicken for about 4-6 minutes per side until cooked through. Let the chicken rest for 5-10 minutes before slicing or dicing.
- Prepare the Caesar Salad Mixture: Wash and dry the romaine lettuce, then chop into bite-sized pieces. In a large bowl, combine the chopped romaine with Caesar dressing and freshly grated Parmesan cheese. Toss gently to coat the lettuce evenly.
- Warm the Tortillas: Heat the tortillas in a dry skillet or microwave until warm and pliable.
- Assemble and Roll the Wraps: Lay a warmed tortilla flat, spoon the dressed romaine mixture down the center, and add the sliced grilled chicken. Fold in the sides of the tortilla, then roll tightly from the bottom to secure the filling. Slice the wrap in half diagonally before serving.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Marinate the chicken for at least 30 minutes for better flavor. Keep romaine crisp by storing it in an airtight container lined with a paper towel. Dress the romaine just before assembling the wraps to avoid sogginess.