Grilled Chicken Caesar Wrap
Serves: 2
Camila Dooley
1 January 1970
Based on User reviews:
48
Spice
61
Sweetness
41
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 clove
Garlic (minced or grated)1 cup
Low-Fat Sour Cream2 tbsps
Grated Parmesan1 tbsp
Dijon Mustard2 tsps
Worcestershire Sauce2 tbsps
Olive OilDirections:
1
Watch how to make this recipe
2
For the chicken: Place the chicken in a shallow dish just large enough to hold them
3
Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined
4
Pour the oil mixture over the chicken and toss to coat
5
Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight
6
Preheat a grill pan or an outdoor grill to medium-high heat
7
Remove the chicken from the oil mixture and pat dry
8
Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side
9
Transfer the chicken to a plate to cool slightly
10
Thinly slice the chicken against the grain and set aside
11
For the dressing: Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl
12
For the sandwich build: Place the sliced chicken, 1/2 cup sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl
13
Toss to coat evenly
14
Fill each tortilla with the chicken mixture
15
Preheat the oven to 375 degrees F
16
Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper
17
Drizzle with the oil and mix well
18
Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes