Grilled Chicken Caesar In Roasted Tomato Tortilla Recipe

Prep marinade

In a bowl whisk together 2 tbsp olive oil, 1 tbsp lemon juice, minced garlic, Dijon, Worcestershire, 3 tsp salt and 1 tsp pepper until combined.

Marinate chicken

Pat the chicken breasts dry. Place them in a shallow dish or zip-top bag and pour the marinade over. Turn to coat thoroughly. Refrigerate for at least 30 minutes and up to 4 hours.

Grill

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Remove chicken from marinade and let excess drip off. Grill 5–7 minutes per side, or until internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain into strips.

Roast tomatoes

Preheat oven to 425°F (220°C). Toss halved tomatoes with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper on a rimmed baking sheet cut-side up. Roast 18–22 minutes until edges caramelize and tomatoes soften. Remove and let cool slightly; reserve pan juices.

Prepare tortillas

Brush each flour tortilla lightly with melted butter on one side. Lay buttered side down on the baking sheet with roasted tomatoes, then place 1–2 tomato halves (or spoon a bit of the roasted tomato and pan juices) onto each tortilla, spreading slightly. Return to oven for 4–6 minutes, just to warm tortillas and concentrate tomato flavor. Alternatively, warm tortillas in a dry skillet and spoon roasted tomatoes on top.

Dress the lettuce

In a large bowl toss the chopped Romaine with 1/2 cup Caesar dressing, optional chopped anchovies, and 1/2 cup grated Parmesan. Taste and adjust with lemon juice from wedges and cracked black pepper as desired.

Assemble wraps

Lay a roasted tomato tortilla flat. Place approximately 1.5 cups dressed Romaine in the center. Top with several slices of grilled chicken (about 1/2 the sliced breast per wrap), sprinkle with crushed garlic croutons (about 1/4 cup), and a tablespoon of extra Parmesan. Fold the sides of the tortilla over the filling and roll tightly. Repeat for remaining tortillas.

Finish & serve

If you prefer a warm, sealed wrap, toast each assembled wrap in a skillet over medium heat 1–2 minutes per side until golden and warmed through. Slice wraps in half on the diagonal and serve immediately with extra lemon wedges and any remaining dressing for dipping.

Scatter any remaining croutons and a light dusting of Parmesan over the plated wraps for added texture. Serve with roasted tomato pan juices on the side for extra tomato flavor if desired.