Julio Caesar Wrap Recipe

Prepare chicken

Pound the 2 chicken breasts to an even thickness (about 3/4 inch) or slice them in half horizontally. Pat dry with paper towels. Rub both sides with 2 tbs olive oil, 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.

Cook bacon

In a medium skillet over medium heat, cook 6 bacon strips until crisp, turning occasionally, about 8–10 minutes. Transfer to a paper-towel-lined plate to drain, then chop into bite-sized pieces once cool enough to handle.

Grill chicken

Preheat a grill or grill pan to medium-high heat. Grill the seasoned chicken breasts 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and the juices run clear. Remove and let rest 5 minutes, then slice into 1/2-inch strips or chop into bite-sized pieces.

Warm wraps

Lightly warm 4 spinach tortillas in a dry skillet over low heat or microwave for 10–15 seconds to make them pliable.

Prepare vegetables: core and dice 2 roma tomatoes into small pieces (about 1/2-inch). Chop romaine lettuce to yield about 4 cups. Toss the lettuce and tomatoes in a large bowl. Add 3/4 cup of the grated Parmesan to the bowl and reserve 1/4 cup for garnish.

Finish salad with lemon: squeeze the juice of half a lemon over the salad ingredients and gently toss to combine. The lemon brightens the flavors before adding dressing.

Make the dressing: In a small bowl whisk together 1/2 cup mayonnaise, 2 tbs Greek yogurt, the minced anchovy fillets or anchovy paste, 1 minced garlic clove, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tbs fresh lemon juice, and 1/2 tsp freshly ground black pepper and 1/2 tsp kosher salt. While whisking, slowly drizzle in 2 tbs extra-virgin olive oil until the dressing is smooth and slightly emulsified. Taste and adjust salt, pepper, or lemon as desired.

Dress the salad: Pour about 1/3 to 1/2 cup of the prepared Caesar dressing over the romaine/tomato/Parmesan mixture and toss until evenly coated. Add more dressing to taste, but avoid over-saturating the leaves.

Assemble wraps: Lay a warmed spinach tortilla flat. Place about 1 cup of the dressed romaine mixture down the center of the wrap. Top with 1/4 of the grilled chicken pieces and 1/4 of the chopped bacon. Sprinkle with reserved Parmesan (about 1 tbsp per wrap). If you like extra tang, drizzle an additional 1/2 tsp lemon juice or 1 tsp dressing.

Fold and serve: Fold the bottom third of the tortilla up over the filling, fold in the sides, then roll tightly to form a wrap. Repeat for remaining tortillas. Cut each wrap in half on the diagonal. Serve immediately while chicken is warm.