Grilled Chicken Caesar Wrap * Recipe

Prepare and marinate chicken

Pound the chicken breasts to an even thickness (about 0.5–0.75 inch) using a meat mallet or heavy pan. In a shallow bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1/2 tsp Dijon mustard, 3/4 tsp salt, and 1/2 tsp black pepper. Add the chicken to the marinade, turning to coat. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours.

Grill the chicken

Preheat a grill or grill pan over medium-high heat and oil the grates. Grill the marinated chicken breasts 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let rest on a cutting board for 5 minutes before slicing into 1/4-inch strips.

Prepare vegetables and mix filling

While the chicken is resting, chop the romaine lettuce into bite-size pieces, thinly slice the tomato and cucumber. In a large bowl, combine the chopped romaine (4 cups), sliced tomato (1 cup), sliced cucumber (1/2 cup), grated Parmesan (1/2 cup) and roughly crushed croutons (3/4 cup). Add 3/4 cup Caesar dressing and toss gently until evenly coated. Taste and adjust seasoning with up to 1/4 tsp freshly ground black pepper if desired.

Combine chicken with salad mix

Add the sliced grilled chicken to the dressed salad mixture and toss lightly so chicken is distributed evenly among the filling.

Lay a large flour tortilla flat on a clean surface. Spoon approximately one-quarter of the chicken-and-salad mixture into the center of the tortilla, arranging filling lengthwise but leaving a 1-inch border at the edges.

Fold the short sides of the tortilla inward, then tightly roll the tortilla from one long side to the other to encase the filling. Repeat with remaining tortillas and filling.

Heat a large skillet or panini press over medium heat. Add 1 tbs butter or brush 1 tbs olive oil on the outside of each wrap. Place wraps seam-side down in the pan or press, and cook 1.5–2 minutes per side until golden and slightly crisp and cheese is warmed through. If using a panini press, press 3–4 minutes until nicely toasted.

Remove wraps from the heat and let rest 1 minute. Slice each wrap in half on the diagonal and serve immediately. Serve extra Caesar dressing on the side if desired.