Chicken Caesar Wrap Recipe

Prepare marinade

If making Lemon-chargrilled chicken: in a bowl combine 2 tbs olive oil, 2 tbs lemon juice, 1 tsp lemon zest, 1 tsp minced garlic, 1 tsp paprika, 1 tsp salt and 1/2 tsp black pepper. If making Cajun chicken: substitute the lemon juice, lemon zest and paprika with 1.5 tbs Cajun seasoning and 2 tbs olive oil; add 1 tsp garlic, 1 tsp salt and 1/2 tsp pepper.

Marinate

Pound or butterfly 2 chicken breasts to an even thickness (~1/2 inch). Place chicken in a resealable bag or shallow dish, pour marinade over, massaging to coat. Refrigerate 20–30 minutes (up to 2 hours for more flavor).

Chargrill the chicken

Preheat a grill pan or outdoor grill to medium-high. Brush grill with oil. Remove chicken from marinade, shake off excess. Grill 4–6 minutes per side (internal temp 165°F / 74°C) until nicely charred and cooked through. Transfer to a cutting board and let rest 5 minutes, then slice thinly against the grain into strips.

In a medium bowl whisk together 1/2 cup mayonnaise, 2 tbs Greek yogurt, 1 tbs lemon juice, 1 tsp Worcestershire, 1 tsp Dijon, 1/2 tsp grated garlic and 1/2 tsp anchovy paste (if using). Stir in 3 tbs grated Parmesan. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper. If too thick, thin with 1 tsp water or more lemon juice. Chill until assembly.

Warm the tortillas: heat a large skillet or grill pan over medium. Lightly brush both sides of each tortilla with a little olive oil (about 1 tbs total for all) and char for 20–30 seconds per side until warmed and lightly marked. Keep warm under foil.

Crisp the bacon (if not already cooked): cook 8 slices in a skillet until crisp, drain on paper towels and crumble. (If using pre-cooked, reheat briefly.)

Assemble wraps: lay a warm tortilla on a flat surface. Spread 2–3 tbs of Caesar dressing down the center of the tortilla, leaving about 1–1.5 inches clear at each end. Top with 1.5 cups torn romaine (for each wrap), a quarter of the sliced chicken, 2 slices worth of crumbled bacon, and about 2 tbs shaved/grated Parmesan. Season lightly with a pinch of salt and a crack of black pepper. Squeeze a wedge of lemon over the filling if desired.

Fold and serve: fold the bottom edge up over the filling, fold the sides in, and roll tightly to form a wrap. If desired, place seam-side down in a hot skillet for 30–60 seconds per side to seal and crisp the exterior. Cut in half on the diagonal and serve immediately with your choice of side.

Prepare chosen side according to package or your preferred recipe (fries, salad, etc.). Serve alongside the wrap.