Chicken Caesar wrap

Name: Chicken Caesar wrap
Cook time: 33 min
Total time: 33 min
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon Olive oil; 1 clove Garlic; Salt; Black pepper; 1 tablespoon Lemon Juice; 4 u Tortillas; 1 u Lettuce; 500 g Chicken Breast; 4 tablespoons Mayonnaise; 50 g Parmesan; 1 teaspoon Dijon Mustard; 3 u Anchovy Fillet

Wrap de pollo César

Easy

Contains allergens

Cereales con glutenHuevosMostazaLecheSulfitosPescado

Author: Equipo Cocinoa
Preparation time: 33 min
Servings: 4

Summary

Caesar salad turned into a portable lunch: strips of griddled chicken, crisp romaine, Parmesan and a creamy anchovy, garlic and lemon dressing, all rolled up in a flour tortilla. Ready in half an hour.

Ingredients

4 servings

1 tablespoon Olive oil
1 clove Garlic (small, grated)
Salt (to taste)
Black pepper (freshly ground, to taste)
1 tablespoon Lemon Juice
4 u Tortillas (large flour tortillas, about 25-30 cm)
1 u Lettuce (romaine, finely shredded)
500 g Chicken Breast (2 breasts)
4 tablespoons Mayonnaise
50 g Parmesan (grated: half for the dressing and half for the filling)
1 teaspoon Dijon Mustard
3 u Anchovy Fillet (in oil, drained)

Instructions

For the dressing, mash the anchovies and garlic in a bowl with a fork into a paste. Add the mayonnaise, lemon juice, mustard, half the Parmesan and plenty of pepper, and thin with a tablespoon of water if it is very thick. Taste it: it should be punchy. Keep it in the fridge.
5 min
If the chicken breasts are thick, butterfly them or flatten them between two sheets of baking paper to an even 1.5 cm. Pat them dry with kitchen paper, rub with the oil and season with salt and pepper.
5 min
Heat a griddle or frying pan over medium-high heat and cook the chicken for 4 to 5 minutes per side without moving it, until golden and no longer pink when you cut into the thickest part (74 °C in the centre).
10 min
Let the chicken rest on a board for 5 minutes so it stays juicy, then slice it into thin strips.
5 min
Warm the tortillas one at a time in a dry frying pan, about 20 seconds per side, so they are pliable. Toss the lettuce with two thirds of the dressing.
3 min
Spread the lettuce over the bottom third of each tortilla and top with the chicken, the rest of the Parmesan and a little more dressing. Fold in the sides, roll up tightly from the bottom and cut each wrap on the diagonal.
5 min

Notes

Caesar salad was created in the 1920s in Tijuana, at the restaurant of the Italian-born Caesar Cardini; the wrap is a later American take, a staple of cafés and delis. The classic dressing is emulsified with raw egg yolk; this one starts from mayonnaise, which is quicker and avoids raw egg. Don't skip the anchovies: they don't taste fishy, they just add depth, and if you don't like them, use half a teaspoon of Worcestershire sauce instead (which contains anchovy too). For a lighter version, swap half the mayonnaise for Greek yoghurt. Leftover roast chicken works just as well, and a few crushed croutons bring back the crunch of the original salad. Warm the tortillas just before rolling: cold ones crack when folded. If you are packing it to take away, wrap it tightly in baking paper or foil and eat it the same day, as dressed lettuce goes limp within a few hours; the cooked chicken and the dressing, kept separately, last 3 days in the fridge.