Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
The Best Chicken Caesar Wrap
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- Level: Easy
- Total: 1 hr
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 809
- Total Fat
- 60 g
- Saturated Fat
- 13 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 25 g
- Cholesterol
- 81 mg
- Sodium
- 1159 mg
We’ve upped the ante on the traditional Caesar salad to make the best chicken Caesar wrap that is filled with crispy romaine, crunchy, garlicky and cheesy homemade croutons and impossibly tender grilled chicken tenderloins diced to just the right size for the perfect bite. For the tangy dressing, we go classic with anchovies, eggs and lots of high-quality freshly grated Parmesan. Since a Caesar salad can never have enough cheese or crunch, we also sprinkle Parmesan in a skillet, place a tortilla on top and cook them together until the tortilla is warmed through and the cheese is golden brown. The parm turns into a crispy, golden frico layer and takes the loaded chicken Caesar wrap over the top.
- Level: Easy
- Total: 1 hr
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 809
- Total Fat
- 60 g
- Saturated Fat
- 13 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 25 g
- Cholesterol
- 81 mg
- Sodium
- 1159 mg
Ingredients
Croutons:
Chicken:
Salad and Dressing:
Wraps:
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Directions
- For the croutons: Preheat the oven to 400 degrees F.
- Whisk the olive oil, garlic, 1/4 teaspoon salt and several grinds of pepper in a small bowl until evenly combined. Put the bread pieces on a baking sheet. Pour the garlic mixture over the bread and toss to coat.
- Spread the bread in a single layer and bake, stirring halfway through, until golden brown, 8 to 10 minutes. Sprinkle the bread with the Parmesan. Continue to bake until the cheese is melted and golden brown, about 4 minutes more. Set aside to cool.
- For the chicken: Heat a grill pan over medium-high heat.
- Toss the chicken, olive oil, garlic powder, onion powder, 3/4 teaspoon salt and several grinds of pepper in a medium bowl until well combined. Add the chicken to the grill pan in a single layer and cook, turning halfway through, until golden brown and cooked through, 5 to 6 minutes. Set aside to cool slightly, then dice into bite-size pieces.
- For the salad and dressing: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry.
- Finely chop the anchovies and garlic, then use the side of your knife to mash to a paste. Add the paste to a large bowl and whisk in the lemon juice, mustard, Worcestershire and egg yolk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in the Parmesan. If needed, add water 1 teaspoon at a time to thin the dressing. Season with salt and pepper.
- Add the romaine, croutons and diced chicken to a large bowl. Drizzle over the Caesar dressing and gently toss until evenly coated. Set aside.
- For the wraps: Sprinkle 3 tablespoons of the Parmesan into a large nonstick skillet and place over medium heat. Put 1 tortilla on top, pressing to adhere the cheese. Cook until the tortilla is warmed through and the cheese is golden brown, 2 to 3 minutes. Use a spatula to help lift the tortilla out of the skillet and onto a cutting board cheese-side up. Cover with a kitchen towel. Wipe out the skillet with a clean kitchen towel. Repeat with the remaining Parmesan and tortillas.
- Divide the salad among the 4 Parmesan-crusted tortillas. Wrap the tortillas tightly around the salad, tucking in the edges to seal, and place seam-side down. Return the wraps to the skillet over medium heat to seal the seam side and toast until lightly golden, about 2 minutes. Cut each wrap in half and serve.
Cook’s Note
Salad greens should be thoroughly washed and dried to ensure the dressing evenly coats the leaves. We use a salad spinner and gently pat off excess water with paper towels or a clean dish towel.
