Main
Chicken Caesar Wrap
30 minServes 2Nutri-Score C€€
C
30 min
30 minChicken Caesar Wrap
what you need
Ingredients
romaine lettuce (heart, shredded)Produce1 piece
egg yolk (room temperature)Dairy1 piece
Dijon mustardPantry5 ml
Tabasco (couple dashes)Pantry2 ml- Worcestershire saucePantry5 ml
garlic (clove, finely minced)Produce1 piece
anchovy filletsFish4 pieces- capersPantry10 g
lemon (zested and juiced)Produce1 piece
black pepper (freshly ground)Spices1 g
saltSpices2 g
olive oilPantry120 ml
white wine vinegarPantry5 ml
Parmesan (freshly grated)Dairy40 g- rotisserie chicken (breasts, skin on, medium dice)Meat300 g
parsley (chopped)Produce10 g- dill (chopped)Produce10 g
- panko breadcrumbs (toasted)Bakery40 g
- tortilla wrapsBakery2 pieces
per serving
Nutrition
946kcal
- Carbs
- 31 g
- Proteins
- 39 g
- Fat
- 74 g
what you’ll use
Tools
Mixing bowl
Whisk
Frying pan
Grater
step by step
Method
- Step 1
Make the Caesar dressing
- Whisk the room temperature egg yolk with the Dijon mustard, Tabasco, Worcestershire sauce, minced garlic, anchovy fillets, capers, lemon zest and juice, pepper and salt.
- While whisking, trickle in the olive oil until the dressing thickens, then stir in the white wine vinegar.
- Fold in the freshly grated Parmesan.
- Step 2
Prepare the filling
- Chop the rotisserie chicken breasts, skin on, into a medium dice.
- Shred the romaine heart and chop the parsley and dill.
- Toss the chicken, romaine and herbs with the dressing.
- Step 3
Toast the panko
- Season the panko with salt and pepper.
- Toast in a hot pan until golden.
- Step 4
Assemble and seal the wraps
- Fill the tortillas with the chicken Caesar mixture and sprinkle with toasted panko.
- Roll the wraps tightly and seal.
- Toast the wraps in a hot pan until golden on both sides.
- Step 5
Serve
- Serve the wraps with a lemon cheek on the side.