Chargrilled Chicken Caesar Wraps Recipes

GRILLED CHICKEN CAESAR WRAP

Steps:

• For the chicken: Place the chicken in a shallow dish just large enough to hold them. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined. Pour the oil mixture over the chicken and toss to coat. Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight.
• Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the oil mixture and pat dry. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side. Transfer the chicken to a plate to cool slightly. Thinly slice the chicken against the grain and set aside.
• For the dressing: Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl.
• For the sandwich build: Place the sliced chicken, 1/2 cup sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl. Toss to coat evenly. Fill each tortilla with the chicken mixture.
• Preheat the oven to 375 degrees F. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper. Drizzle with the oil and mix well. Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes.

CHARGRILLED CHICKEN CAESAR WRAPS

Steps:

• Flatten the chicken breasts slightly with a meat mallet. Brush with olive oil and season.
• Preheat a grill pan until hot and cook chicken for 10-15 minutes, turning once. Remove from the heat and set aside to rest..
• To make the dressing, pound the garlic and anchovies in a mortar and pestle or blend using a hand blender.
• Place in a bowl and add the egg yolk, mustard, lemon juice and seasoning.
• Whisk in the oil slowly to make a thick creamy dressing.
• Cut the warm chicken into chunky strips and tip into the bowl with the lettuce.
• Throw in the parmesan shavings and enough dressing to coat and toss well.
• Place a good handful of the mixture onto each of the flour tortilla wraps and fold over one end before rolling up. Serve immediately.