Chicken -or- Shrimp Caesar Wrap Recipe

If using chicken: slice each breast horizontally to make two thinner cutlets (or pound to even thickness). Pat chicken dry. If using shrimp: pat dry and keep refrigerated until ready to cook.

Wash and spin or pat dry the romaine. Tear into bite-size pieces and refrigerate until assembly.

Measure and have all dressing ingredients at hand.

In a shallow bowl, whisk together 3 tbs olive oil, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika (paprika optional for chicken).

Divide the marinade: place chicken in one shallow dish and coat both sides. Place shrimp in a separate bowl and toss to coat. Marinate chicken 15–20 minutes at room temperature (or up to 2 hours refrigerated). Shrimp only needs 10–15 minutes.

Grill or pan-sear chicken

Heat a large skillet or grill pan over medium-high heat. Add a little oil if pan is used. Cook chicken cutlets 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove to a cutting board and rest 5 minutes, then slice into strips.

Sear shrimp

Heat a tablespoon of oil in a skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until opaque and pink. Do not overcook. Remove from heat.

In a bowl, whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tsp lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1/2 tsp anchovy paste, 1 tsp minced garlic, 1/4 cup grated Parmesan, 1/4 tsp black pepper and 1/4 tsp salt until smooth. Taste and adjust lemon, salt or anchovy to preference. If too thick, thin with 1–2 tsp water or more lemon juice.

Warm tortillas briefly in a dry skillet or microwave to make them pliable. Optionally brush with 1 tbs butter or olive oil and toast 30–45 seconds per side in a skillet for light browning.

In a large bowl, combine torn romaine, 1/4–1/3 cup of the Caesar dressing (per 4 servings), 3/4 cup grated Parmesan (reserve a little for garnish) and croutons. Toss gently until everything is coated. Taste and add a little more dressing if desired.

Divide the dressed salad evenly among the 4 warmed tortillas. Top each with equal portions of sliced chicken or 3 shrimp per wrap (adjust shrimp count so protein is similar), sprinkle extra Parmesan and a couple of crushed croutons for crunch.

Fold the bottom edge of the tortilla up over the filling, then fold the sides in and roll tightly to form a wrap. If desired, secure with toothpicks and cut in half on the diagonal.

Serve immediately with lemon wedges for squeezing over the filling.