Photo: Grilled Chicken Caesar Wrap Recipe
Ingredients
Chicken:
- 4 boneless skinless chicken breast halves (about 8-ounces each)
- 1/4 cup extra-virgin olive oil
- Zest of 1 lemon (about 1 teaspoon)
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 2 cloves garlic, minced or grated
- Kosher salt and freshly ground black pepper
Sour Cream Caesar Dressing:
- 1 cup low-fat sour cream
- 2 tablespoons grated Parmesan
- 1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 anchovy, smeared with a fork to a paste
- 1/2 clove garlic, minced or grated
- Kosher salt and freshly ground black pepper
Sandwich Build:
- 1/2 pint cherry tomatoes, quartered
- 1 heart romaine lettuce, chopped into bite-size pieces
- Parmesan Croutons, recipe follows
- Four 12-inch sundried tomato tortillas, toasted with a little oil
Directions
For the chicken: Place the chicken in a shallow dish just large enough to hold them. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined. Pour the oil mixture over the chicken and toss to coat. Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight.
Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the oil mixture and pat dry. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side. Transfer the chicken to a plate to cool slightly. Thinly slice the chicken against the grain and set aside.
For the dressing: Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl.
For the sandwich build: Place the sliced chicken, 1/2 cup sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl. Toss to coat evenly. Fill each tortilla with the chicken mixture.
Parmesan Croutons:
- 1/2 French baguette day-old, crust removed and cut into 1/2-inch cubes (about 4 cups)
- 2 tablespoons grated Parmesan
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
Preheat the oven to 375 degrees F. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper. Drizzle with the oil and mix well. Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes. Yield: 4 cups.
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By happyfoodperson
on January 17, 2013
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Delicious!!! Another great one by Jeff!! Used low-fat sour cream so felt less guilty.
By melichi
Fort Worth, Texas
on January 13, 2013
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Caught you show for the first time and saw this recipe, and, uh, YUM! Great caesar dressing. Feels less guilty that buying a bottled, preservative laden, dressing off the shelf at the store. Definitely becoming a fan. Thanks!
By pnutpie
Northern CA
on January 09, 2013
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Jeff, Dude! Great job on this! Marinated the chicken 24 hours and grilled on the BBQ along with the pitas. This is incredibly good and easy. Even took one to the neighbor for a little appetizer to show-off.... I'm gonna try with half sour cream and half yogurt next time like the other review just to cut the calories even more. It's worth it to make your own croutons too, not too salty and delicious. Do MORE lower fat sammies Jeff!!!!!
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