Chicken Caesar Wrap
Sliced cooked chicken, crisp romaine and grated Parmesan tossed in a garlicky anchovy dressing and rolled tight in a flour tortilla. Assembly only, built on chicken you already have.
- 1
Whisk the anchovies, garlic, mayonnaise, lemon juice, Dijon, Parmesan, and black pepper in a large bowl until smooth.
- 2
Add the romaine and toss until every ribbon is lightly coated. Taste and add more lemon if it is flat; the anchovy supplies the salt.
- 3
Fold in the chicken. Use chicken that was cooked to an internal temperature of 165°F and refrigerated.
- 4
Warm the tortillas one at a time in a dry skillet over medium heat, about 20 seconds a side, so they roll without cracking.
- 5
Pile a quarter of the salad in a line across the lower third of each tortilla. Fold in the sides, roll tightly, and cut in half on the diagonal.
Ingredients
- 4 anchovy fillets, minced to a paste
- 1 clove garlic, grated
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1 large head romaine lettuce, chopped into ribbons
- 1 pound cooked chicken breast, sliced
- 4 (10-inch) flour tortillas
Instructions
- 1
Whisk the anchovies, garlic, mayonnaise, lemon juice, Dijon, Parmesan, and black pepper in a large bowl until smooth.
- 2
Add the romaine and toss until every ribbon is lightly coated. Taste and add more lemon if it is flat; the anchovy supplies the salt.
- 3
Fold in the chicken. Use chicken that was cooked to an internal temperature of 165°F and refrigerated.
- 4
Warm the tortillas one at a time in a dry skillet over medium heat, about 20 seconds a side, so they roll without cracking.
- 5
Pile a quarter of the salad in a line across the lower third of each tortilla. Fold in the sides, roll tightly, and cut in half on the diagonal.