Lunch Specials Recipe

Prep chicken

Pat the 6 oz chicken breast dry and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Cook chicken

Heat 1 tablespoon olive oil in a skillet over medium-high heat. When shimmering, add the chicken and cook 4-5 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes.

Assemble filling

Slice the rested chicken thinly. In a bowl combine 1.5 cups chopped romaine, 3 tablespoons Caesar dressing, 2 tablespoons grated Parmesan and 1/2 cup lightly crushed croutons. Toss to coat. Add sliced chicken and gently mix to distribute.

Wrap

Warm the flour tortilla in a dry skillet for 10-15 seconds per side or microwave 10 seconds to make pliable. Place the filling down the center of the tortilla, fold the short sides in and roll tightly. If desired, sear the filled wrap seam-side down in the skillet for 1 minute per side to crisp the exterior.

Finish & serve

Cut the wrap in half on the diagonal. Sprinkle with extra Parmesan (1 tablespoon) and serve with a lemon wedge on the side to squeeze over the chicken, if using.

Sauté aromatics

In a small saucepan heat 1 teaspoon olive oil over medium heat. Add 1/4 cup finely chopped onion and sauté 3-4 minutes until translucent. Add 1 minced garlic clove and cook 30 seconds until fragrant, taking care not to brown.

Simmer tomatoes

Add 8 oz canned crushed tomatoes and 1/2 cup broth to the pan. Stir, bring to a gentle simmer, reduce heat to low and simmer 8-10 minutes to blend flavors.

Finish soup

Remove from heat and stir in 6 chopped basil leaves, 1/4 tsp sugar (if using), 1/4 tsp salt and 1/8 tsp black pepper. For a smooth texture, use an immersion blender to puree until slightly chunky to your preference. Stir in 2 tablespoons heavy cream or half-and-half if using, and reheat gently without boiling.

Serve

Ladle soup into a bowl, garnish with a single fresh basil leaf and a sprinkle of extra grated Parmesan if desired.

Use 1 teaspoon olive oil or butter in the skillet as needed to prevent sticking when warming tortillas or searing the assembled wrap. Plate the wrap with the soup and garnish as described above.