Grilled Wrap: Chicken Caesar Recipe

Pound and season

If the chicken breasts are uneven in thickness, place each between plastic wrap and gently pound to 3/4 inch thickness so they cook evenly.

In a small bowl combine 1.5 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1/2 tsp Dijon mustard, 3/4 tsp kosher salt and 1/2 tsp black pepper. Whisk to emulsify.

Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them. Turn to coat completely and refrigerate 15–30 minutes (can marinate up to 2 hours).

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Oil the grill grates or brush the pan lightly with oil.

Remove chicken from marinade, letting excess drip off. Grill the breasts 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and the juices run clear. Adjust time for thickness.

Transfer chicken to a cutting board and rest 5 minutes before slicing thinly against the grain into strips suitable for wrapping.

In a medium bowl combine 1/2 cup mayonnaise, 1/4 cup grated Parmesan, 1 tsp anchovy paste, 1 tsp minced garlic, 1 tbs lemon juice, 1/2 tsp Worcestershire sauce and 1/4 tsp black pepper.

Whisk until smooth. If the dressing is very thick, whisk in up to 1 tbs water, 1 tsp at a time, until you reach a spreadable consistency. Taste and adjust lemon, salt or anchovy to preference.

Warm the tortillas briefly so they are pliable: wrap in a clean kitchen towel and microwave 15–20 seconds or heat individually on a dry skillet 10–15 seconds per side.

Lay one warmed tortilla flat. Spread about 1.5 to 2 tbs of the Caesar dressing down the center of the tortilla, leaving 1.5 inches clear at the edges.

Place 1/2 cup Romaine lettuce over the dressing, followed by 1/4 cup shaved Parmesan and sliced grilled chicken (about half a breast worth of slices per wrap). Sprinkle a small pinch of freshly ground black pepper.

Fold the sides of the tortilla in toward the center, then roll tightly from the bottom up to form a compact wrap. Repeat for remaining tortillas and fillings.

Brush each assembled wrap lightly with 1/4 tsp olive oil (or melted butter) on the outside to promote browning. Preheat a clean grill pan or skillet over medium heat.

Place wraps seam-side down on the hot pan. Press gently with a spatula or use a sandwich press. Grill 2–3 minutes per side, until golden brown and warmed through. Rotate to get even color and toasting.

Remove from heat, transfer to a cutting board and let rest 1 minute. Slice each wrap on the diagonal in half.

Serve immediately with extra Caesar dressing on the side and lemon wedges if desired.