Chicken Caesar Wrap
A hearty, flavorful wrap recipe loaded with tender pieces of chicken, crisp lettuce leaves, sweet tomatoes, rich avocados and a creamy caesar dressing. Perfect for lunch or dinner.
Servings: 5
Ingredients
- 3 cups chopped rotisserie chicken or grilled chicken
- 3 packed cups Romaine lettuce (about 2/3 head)
- 1 cup heaping (6 oz) grape tomatoes, halved
- 1/3 cup slightly packed, finely shredded parmesan cheese
- 1 avocado diced
- 5 burrito size tortillas, whole wheat or white, warmed
Dressing
- 1/3 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 Tbsp olive oil
- 4 anchovy fillets, mashed finely to a paste (1 1/2 tsp paste)
- 1 Tbsp fresh lemon juice
- 2 tsp worchestershire sauce
- 1 tsp dijon mustard
- 1 tsp minced garlic (1 clove)
- Salt and black pepper
Instructions
- For the dressing: Whisk all dressing ingredients together. Season with salt and pepper to taste.
- For the wraps: To a large mixing bowl add cooked chicken, lettuce, tomatoes and parmesan cheese. Drizzle dressing over and use tongs to toss and evenly coat.
- Add avocado and gently toss to evenly distribute.
- Layer salad mixture over tortillas in row in the center then wrap (you can also tuck ends in before wrapping so filling doesn't fall out the end).
- Cut wraps in half to serve.
Notes
- For grilled chicken I recommend this method: Preheat grill over medium-high heat to about 425F. Pound chicken breast to even thickness then brush both sides lightly with olive oil. In a small bowl, whisk together 1 tsp Italian seasoning, 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp onion powder and 1/8 tsp garlic powder. Sprinkle evenly over both sides of chicken. Grill about 4 minutes per side on preheated grill or until center registers 165F on an instant read thermometer.