Chicken Caesar Salad Wrap

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 736kcal

Ingredients

Caesar Dressing

  • 1 Egg yolk
  • 1 tsp Dijon mustard
  • 1 clove Garlic minced
  • ¼ tsp Anchovy paste optional
  • 1/2 tsp Red wine vinegar
  • 1 TBSP Lemon juice
  • 2 TBSP Extra-virgin olive oil
  • 1/2 TBSP Parmesan cheese grated
  • 1 tsp Worcestershire sauce

Seasoning

  • Salt to taste
  • Black pepper to taste

Croutons

  • 1/2 TBSP Extra-virgin olive oil
  • 1 slice Sourdough bread cut into cubes

For Chicken

  • 8 oz Chicken breast boneless skinless boneless, skinless
  • ¼ tsp Dried oregano
  • ¾ tsp Garlic powder
  • 1/2 TBSP Extra-virgin olive oil
  • 2 Tortilla wraps large
  • ½ head Romaine lettuce chopped
  • ¼ cup Parmesan cheese grated
  • 2 oz Potato chips

Homemade Lemonade

  • 1 cup Lemon juice fresh squeezed
  • 16 oz Water
  • 2 TBSP Sugar use to taste
  • Ice cubes
US Customary - Metric

Instructions

  • Prep ingredients per the instructions above.
  • Make Caesar Dressing: In a bowl, whisk together the egg yolks and Dijon mustard until well combined. Incorporate the minced garlic and anchovy paste into the egg yolk mixture. Add red wine vinegar and lemon juice to the mixture, continuing to whisk. Begin to slowly drizzle in the extra-virgin olive oil while continuously whisking the mixture. Do this in a slow, steady stream to emulsify the dressing. Gradually add the freshly grated Parmesan cheese to the dressing, whisking continuously. Season the dressing with salt and black pepper to taste. Adjust the quantities according to your preference.
  • Prepare Croutons: Toss sourdough bread cubes in a bit of olive oil, season with salt and pepper to taste, and bake in the oven at 350°F (180°C) until golden and crispy. Set aside.
  • Season chicken breasts with salt, pepper, oregano, and garlic powder. In a large skillet over medium-high heat, heat remaining oil until it shimmers. Cook chicken, turning occasionally, until both sides have a nice sear, to an internal temp. of 160ºF (71°C). Transfer chicken to a cutting board. Once cool enough to handle, slice chicken into chunks.
  • Assemble Wraps: In a bowl mix together the dressing, croutons, chicken, lettuce, and parmesan cheese. Lay out tortillas and spread the mixture into the middle.
  • Mix together the ingredients for the lemonade.
  • Roll the wraps tightly and serve with chips and lemonade.

Nutrition

Calories: 736kcal | Carbohydrates: 62g | Protein: 33g | Fat: 42g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 0.03g | Cholesterol: 165mg | Sodium: 1884mg | Potassium: 1384mg | Fiber: 6g | Sugar: 20g | Vitamin A: 13895IU | Vitamin C: 63mg | Calcium: 317mg | Iron: 4mg

Chicken Caesar Salad Wrap

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 736 kcal

Ingredients
 
 

Caesar Dressing

  • 1 Egg yolk
  • 1 tsp Dijon mustard
  • 1 clove Garlic minced
  • ¼ tsp Anchovy paste optional
  • 1/2 tsp Red wine vinegar
  • 1 TBSP Lemon juice
  • 2 TBSP Extra-virgin olive oil
  • 1/2 TBSP Parmesan cheese grated
  • 1 tsp Worcestershire sauce

Seasoning

  • Salt to taste
  • Black pepper to taste

Croutons

  • 1/2 TBSP Extra-virgin olive oil
  • 1 slice Sourdough bread cut into cubes

For Chicken

  • 8 oz Chicken breast boneless skinless boneless, skinless
  • ¼ tsp Dried oregano
  • ¾ tsp Garlic powder
  • 1/2 TBSP Extra-virgin olive oil
  • 2 Tortilla wraps large
  • ½ head Romaine lettuce chopped
  • ¼ cup Parmesan cheese grated
  • 2 oz Potato chips

Homemade Lemonade

  • 1 cup Lemon juice fresh squeezed
  • 16 oz Water
  • 2 TBSP Sugar use to taste
  • Ice cubes

Instructions
 

  • Prep ingredients per the instructions above.
  • Make Caesar Dressing: In a bowl, whisk together the egg yolks and Dijon mustard until well combined. Incorporate the minced garlic and anchovy paste into the egg yolk mixture. Add red wine vinegar and lemon juice to the mixture, continuing to whisk. Begin to slowly drizzle in the extra-virgin olive oil while continuously whisking the mixture. Do this in a slow, steady stream to emulsify the dressing. Gradually add the freshly grated Parmesan cheese to the dressing, whisking continuously. Season the dressing with salt and black pepper to taste. Adjust the quantities according to your preference.
  • Prepare Croutons: Toss sourdough bread cubes in a bit of olive oil, season with salt and pepper to taste, and bake in the oven at 350°F (180°C) until golden and crispy. Set aside.
  • Season chicken breasts with salt, pepper, oregano, and garlic powder. In a large skillet over medium-high heat, heat remaining oil until it shimmers. Cook chicken, turning occasionally, until both sides have a nice sear, to an internal temp. of 160ºF (71°C). Transfer chicken to a cutting board. Once cool enough to handle, slice chicken into chunks.
  • Assemble Wraps: In a bowl mix together the dressing, croutons, chicken, lettuce, and parmesan cheese. Lay out tortillas and spread the mixture into the middle.
  • Mix together the ingredients for the lemonade.
  • Roll the wraps tightly and serve with chips and lemonade.

Nutrition

Calories: 736kcalCarbohydrates: 62gProtein: 33gFat: 42gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 24gTrans Fat: 0.03gCholesterol: 165mgSodium: 1884mgPotassium: 1384mgFiber: 6gSugar: 20gVitamin A: 13895IUVitamin C: 63mgCalcium: 317mgIron: 4mg
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