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two cut halves of one green spinach-tortilla chicken Caesar wrap on an ordinary plate showing thin grilled chicken breast strips, chopped romaine, a few tiny golden croutons and pale creamy dressing, with no avocado, bacon, tomato, large bread chunks, chips or garnish
Andre Lewis

Chicken Caesar Wrap

Grill the chicken and cool it completely before tossing it with romaine and the homemade Caesar dressing. Small croutons bring a little crunch inside the wrap, but keep them small enough that their corners do not tear the tortilla. The dressing gets its savory flavor from anchovy and Parmesan, with yogurt and a little mayonnaise making it thick enough to cling. Toss the lettuce just before rolling so it spends less time sitting in the dressing. Pack the cut halves snugly and keep them cold, giving each bite some chicken and greens rather than putting all the meat in one heavy strip at the bottom.
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Prep Time 1 hour 25 minutes
Cook Time 20 minutes
Total Time 1 hour 45 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 8 oz boneless skinless chicken breast cut into 2 thin cutlets about 1/2 inch thick
  • 2 tsp olive oil divided
  • 1/4 tsp fine salt
  • 1/8 tsp black pepper plus 1/8 tsp for dressing
  • 1 slice white sandwich bread about 1 oz, cut into 1/4-inch cubes
  • 3 tbsp plain whole-milk Greek yogurt
  • 1 tbsp mayonnaise
  • 2 tbsp finely grated Parmesan
  • 1/2 tsp anchovy paste
  • 1 small garlic clove finely grated
  • 2 tsp fresh lemon juice
  • 1/2 tsp Dijon mustard
  • 1 1/2 cups chopped romaine washed and thoroughly dried
  • 2 large 10-inch spinach flour tortillas

Method
 

  1. Heat the oven to 375°F. Toss bread cubes with 1 teaspoon olive oil on a small sheet and bake for 8 to 10 minutes until crisp, turning once; cool completely.
  2. Heat a grill pan over medium-high heat. Rub chicken with remaining oil, salt and chicken pepper and grill for 4 to 5 minutes per side until the centers reach 165°F.
  3. Cut chicken into short thin strips, spread in a shallow container and refrigerate promptly for about 60 minutes until 40°F or colder; chilling is included in prep time.
  4. Whisk yogurt, mayonnaise, Parmesan, anchovy paste, garlic, lemon juice, Dijon and dressing pepper until smooth. Toss cold chicken and dry romaine with the dressing, then fold in cooled croutons just before rolling.
  5. Divide filling below the center of each tortilla, leaving a 1-inch border. Fold the sides inward and roll tightly from the bottom, then rest seam-side down for 1 minute.
  6. Cut across the middle and serve cold or refrigerate promptly at 40°F or below, transporting with ice packs.