Restaurants›sweetgreen - Healthy Salads, Wraps, and Bowls›Cali Chicken Club Recipe

Cali Chicken Club Recipe

Inspired by sweetgreen - Healthy Salads, Wraps, and Bowls
Time25m
Serves4

Antibiotic-free roasted chicken, chopped romaine, crumbled bacon, garlic breadcrumbs, tomatoes, avocado and garlic aioli, wrapped in our new olive oil tortilla

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Ingredients

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Wrap Filling

Garlic Aioli

Garlic Breadcrumbs

Finishing

Method

Garlic Aioli

1

In a small bowl, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, olive oil, salt and black pepper. Whisk until smooth and emulsified. Taste and adjust lemon, salt or garlic as desired. Cover and refrigerate until assembly (at least 10 minutes to let flavors meld).

Garlic Breadcrumbs

2

Toast Garlic

Heat a small skillet over medium heat. Add 1 tablespoon olive oil and the minced garlic. Sauté for 20–30 seconds until fragrant but not browned.

3

Add the breadcrumbs and 1/4 teaspoon salt to the skillet. Stir constantly and toast for 2–3 minutes until golden and crisp. Remove from heat, stir in chopped parsley if using, and let cool slightly.

Wrap Filling

4

If your roasted chicken is not shredded, chop or shred it into bite-sized pieces to make about 2 cups. If chicken is cold, warm gently in microwave for 20–30 seconds or toss with a teaspoon of olive oil and warm in a skillet over medium heat for 1–2 minutes.

5

Put chopped romaine in a bowl and season with a pinch of sea salt and the extra 1/4 teaspoon black pepper; toss lightly.

6

Dice the tomato (seed first if very juicy) and avocado. Keep avocado pieces from browning by tossing briefly with 1/2 teaspoon lemon juice if desired.

7

Crumble cooked bacon into small pieces. Reserve a few larger pieces for texture if you like.

Assembly & Finish

8

Warm the olive oil tortillas: heat a large skillet over medium heat and add a small pat of butter or a drizzle of olive oil. Warm each tortilla 20–30 seconds per side until pliable and lightly toasted. Keep warm wrapped in a clean towel.

9

Place a warm tortilla on a work surface. Spread about 1 1/2 tablespoons of garlic aioli down the center of the tortilla in a line.

10

Layer 1/2 cup chopped romaine, 1/2 cup roasted chicken, 1–2 tablespoons crumbled bacon, a few tablespoons diced tomato and 1/4 of the diced avocado over the aioli. Sprinkle about 2 tablespoons of garlic breadcrumbs over the top for crunch.

11

Fold the bottom edge up over the filling, fold in the sides, then roll tightly to form a wrap. Repeat with remaining tortillas and fillings to make 4 wraps.

12

If desired, place assembled wraps seam-side down in a warm skillet or panini press and grill 1–2 minutes per side to seal and lightly crisp the exterior. Slice each wrap in half on a bias.

13

Serve immediately with extra garlic aioli on the side. Adjust seasoning with sea salt and extra black pepper to taste.