Chicken Caesar Wrap Or Salad Recipe

Name: Buenos Aires Bakery & Cafes Chicken Caesar Wrap Or Salad Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 pieces boneless skinless chicken breasts; 2 tbs olive oil; 1 tsp garlic powder; 1 tbs lemon juice; 1 tsp salt; 0.5 tsp black pepper; 0.5 cups mayonnaise; 0.25 cups grated Parmesan cheese; 2 pieces anchovy fillets (packed) or 1 tsp anchovy paste; 1 tbs fresh lemon juice; 1 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 1 cloves fresh garlic, minced; 0.25 tsp black pepper; 1 tbs water (to thin, if needed); 6 cups Romaine lettuce, chopped; 4 slices cooked bacon, chopped; 2 tbs grated Parmesan (for garnish); 4 pieces large flour tortillas (for wraps) or mixed greens (for salad); 0 to taste cracked black pepper; 2 pieces extra lemon wedges (optional)

Inspired by Buenos Aires Bakery & Cafe

Time35m

Serves4

Grilled chicken. lettuce, parmesan, bacon and caesar dressing

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Ingredients

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For the grilled chicken

2 pieces boneless skinless chicken breasts

2 tbs olive oil

1 tsp Watkins garlic powder

1 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

1/2 tsp black pepper

For the Caesar dressing

1/2 cups Mayonnaise

1/4 cups Grated Parmesan cheese

2 pieces anchovy fillets (packed) or 1 tsp anchovy paste

1 tbs fresh lemon juice

1 tsp Dijon mustard

1/2 tsp Original Worcestershire Sauce

1 cloves fresh garlic, minced

1/4 tsp black pepper

1 tbs water (to thin, if needed)

For the salad/wrap assembly

6 cups Romaine lettuce, chopped

4 slices cooked bacon, chopped

2 tbs grated Parmesan (for garnish)

4 pieces large flour tortillas (for wraps) or mixed greens (for salad)

0 to taste Cracked black pepper

2 pieces extra lemon wedges (optional)

Method

For the grilled chicken

Pound and season

If the chicken breasts are thick, halve them horizontally or pound to an even 1/2-inch thickness for quick, even cooking. Pat dry with paper towels. In a bowl, combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper. Rub the mixture all over the chicken and let rest 10 minutes at room temperature (or up to 30 minutes refrigerated).

Grill

Preheat a grill or grill pan over medium-high heat until hot and lightly smoking. Oil the grates or pan. Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and the chicken is nicely charred. Transfer to a cutting board and rest 5 minutes, then slice into 1/2-inch strips.

For the Caesar dressing

In a bowl or jar, mash the anchovy fillets (or stir in anchovy paste) with the minced garlic and Dijon until a paste forms. Add 1/2 cup mayonnaise, 1/4 cup grated Parmesan, 1 tbs lemon juice, 1/2 tsp Worcestershire sauce and 1/4 tsp black pepper. Whisk until smooth. If the dressing is too thick, whisk in up to 1 tbs water to reach desired consistency. Taste and adjust salt or lemon as needed. Chill while you finish the rest.

For the salad/wrap assembly

If using bacon that isn't cooked, cook 4 slices in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Drain on paper towels and chop into bite-sized pieces.

Place 6 cups chopped romaine in a large bowl. Add about 3/4 of the dressing (reserve some for serving) and toss until leaves are evenly coated. Add the sliced grilled chicken and chopped bacon, then toss gently to combine.

For a salad: Divide the dressed salad among 4 plates or bowls. Sprinkle each with extra grated Parmesan and cracked black pepper. Serve with lemon wedges and remaining dressing on the side.

For wraps: Warm 4 large tortillas briefly in a dry skillet or microwave to make them pliable. Lay each tortilla on a work surface, place about 1 cup dressed romaine in the center, top with sliced chicken (about 3–4 oz per wrap), sprinkle with chopped bacon and 1/2 tbsp grated Parmesan. Fold sides in and roll tightly. Cut in half on the bias and serve with extra dressing for dipping.