Green Goddess Caesar Wrap Recipe
grilled chicken, romaine, parmesan, mozzarella, green goddess caesar, flour tortilla
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Ingredients
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Wrap
Green Goddess Caesar Dressing
Optional finishing
Method
Prepare the grilled chicken
Season and grill
If you don't have pre-grilled chicken, heat a grill pan or outdoor grill over medium-high heat. Brush chicken breasts with 1 tbs olive oil and season both sides with 1/2 tsp salt and 1/2 tsp black pepper. Grill for 5-7 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F). Remove from heat and let rest 5 minutes.
Slice the rested chicken thinly against the grain into strips about 1/3 inch thick. Keep warm.
Make the Green Goddess Caesar Dressing
Combine base ingredients
In a medium bowl or small food processor, add 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 chopped anchovy fillets, 2 tbs fresh lemon juice, 1 tsp white wine vinegar, 1 tsp Dijon mustard and 1 minced garlic clove.
Add herbs and finish
Add 1/4 cup packed fresh parsley, 2 tbs chopped chives and 1 tbs fresh tarragon or basil (if using). Pulse or whisk while streaming in 2 tbs olive oil until dressing is smooth and emulsified. Stir in 2 tbs grated Parmesan, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust lemon, salt or herbs as desired. If you prefer a thinner dressing, add 1-2 tbs water to reach desired consistency.
Assemble the wraps
Prepare tortillas
Warm the flour tortillas for 10-15 seconds per side in a dry skillet over medium heat or wrap in foil and warm in a low oven (150°C / 300°F) for 5-8 minutes. This makes them more pliable and prevents splitting.
Build each wrap
Lay one warmed tortilla flat. Spoon about 2 tbs of the Green Goddess Caesar dressing onto the center of the tortilla and spread into a 6-inch oval. Place 1 cup chopped romaine on top of the dressing, then add 1/4 cup shredded Parmesan and 1/4 cup shredded mozzarella. Top with 1/2 of the sliced grilled chicken (about 1 sliced breast if using 2 breasts for 4 wraps). Drizzle another 1 tbs dressing over the chicken if you like it extra saucy. Season lightly with cracked black pepper.
Wrap and serve
Fold the bottom edge of the tortilla up over the filling, fold in the sides, and roll tightly to form a burrito-style wrap. Repeat with remaining tortillas. If desired, place each wrap seam-side down on a hot skillet or panini press and grill 1-2 minutes per side to seal and get light toasting and melted mozzarella. Slice each wrap in half on the diagonal.
Serve immediately with lemon wedges and extra dressing on the side. Optionally garnish with extra grated Parmesan and a crack of black pepper.