Grilled Wrap, Caesar Crunch Recipe

Prepare lettuce and croutons

Wash, spin dry or pat romaine leaves completely dry. Chop into 1-inch pieces. Lightly crush croutons into bite-sized pieces and set aside.

Assembly note (protein)

If adding a protein (grilled chicken, shrimp, steak, tofu), have it cooked, sliced, and warm before assembling. This recipe does not include protein cooking steps.

In a medium bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and anchovy paste (if using) until smooth.

Slowly whisk in the olive oil to emulsify. Season with salt and freshly ground black pepper. Taste and adjust acidity with a little more lemon juice or salt as needed. The dressing should be creamy and tangy.

Reserve about 2 to 3 tablespoons of dressing per wrap (approx. 1/4 cup per wrap) for tossing the lettuce; keep extra dressing refrigerated.

Preheat a grill pan, indoor griddle, or outdoor grill to medium-high (about 400°F / 200°C). Lightly oil the cooking surface or spray with nonstick spray.

Brush both sides of each flour tortilla lightly with olive oil or melted butter to help crisp and brown.

Warm each tortilla on the grill or griddle for 20–30 seconds per side until pliable and showing light grill marks. Remove and keep warm under a clean towel or foil.

In a large bowl, toss the chopped romaine with the prepared Caesar dressing until well coated (about 2–3 tbs dressing per 1.5 cups lettuce). Add grated Parmesan and gently fold to combine. Fold in crushed croutons now if you want immediate crunch; if you prefer maximum crunch, reserve croutons to add right before rolling.

Lay a warmed tortilla flat. On the lower third of the tortilla, place a portion of dressed romaine (about 1.5 cups), sprinkle with additional Parmesan (about 3/4 tbs), and add 1/4 cup crushed croutons. If using optional sliced tomato or roasted red pepper or pre-cooked protein, add it on top of the lettuce now.

Fold the bottom edge up over the filling, fold the sides in, and roll tightly to form a compact wrap.

Lightly brush the outside of the wrapped tortilla with a little more oil or butter. Place seam-side down on the preheated grill or pan and grill 1–2 minutes per side until golden brown and sealed, pressing gently with a spatula or grill press to get good contact and a crisp exterior.

Remove from the grill and let rest 1 minute. Slice on a diagonal and serve immediately with lemon wedges and extra dressing on the side.