Chicken Caesar Salad Wraps Recipes

CHICKEN CAESAR WRAPS

Steps:

• In a large bowl, combine the dressing, cheese, garlic powder and pepper. Add the chicken, romaine and croutons. Spoon 2/3 cup chicken mixture down the center of each tortilla; roll up.

CHICKEN CAESAR SALAD WRAPS

Steps:

• On a grill pan, add the extra virgin olive oil on medium heat
• Add the chicken and grill for 10 minutes on each side until cooked
• Let chicken rest for 5 minutes, then slice into 10 thin strips. Set aside.
• Add the romaine lettuce leaves in the same grill pan and grill for 2-3 minutes on each side until slightly charred. Then set aside
• Thinly slice cucumber into little matchsticks
• Open the mini tortillas, spread with caesar salad dressing, add 2 charred lettuce leaves, a slice of the chicken, 2 croutons, 2-3 cucumber sticks, sprinkle some parmesan, pepper and salt
• Wrap like a burrito, then cut in half. You can use a toothpick to keep the shape intact
• Dip it in some more caesar salad dressing, and enjoy!

TACO CHICKEN CAESAR SALAD WRAPS

Steps:

• Heat the oil in a medium skillet over medium-high heat. Add the chicken, chili powder, paprika, cumin and some salt and pepper to the skillet and cook, stirring occasionally, until the chicken is evenly coated with the spices, browned and cooked through, 5 to 7 minutes. Set aside.
• To make the dressing, mix the mayonnaise, Dijon mustard, adobo sauce, garlic salt, Worcestershire sauce and salt and pepper to taste in a medium bowl until well combined. Add the romaine lettuce and toss until well coated. Then add 1/2 cup of the Parmesan and toss again.
• Lay out the tortillas and top each one with half of the dressed romaine, tomatoes, Cheddar cheese and taco chicken. Sprinkle each with 2 tablespoons Parmesan. Roll up the tortillas, leaving one end open, then wrap in sandwich paper, leaving 1 to 2 inches of the wrap open and exposed. Enjoy, removing the paper as needed. To transport, cover each wrap entirely in foil.

CHICKEN CAESAR SALAD WRAPS

Steps:

• In a medium bowl, combine caesar dressing, parmesan cheese, garlic powder, pepper, and lemon juice. Add the romaine lettuce, cubed chicken and salad croutons. Toss until coated well.
• Place about 2/3 of the chicken mixture into each wrap and roll up.

CHICKEN CAESAR SALAD WRAPS

Steps:

• Slice chicken and place it in a pan sprayed with non stick spray. Mince garlic and place in pan with chicken. Cook for 15 minutes or until no longer pink in the center. Occasionally turning the chicken.
• Remove chicken to cutting board and let cool. When cool slice into bite sized pieces and place in a bowl.
• Chop onion, olives and bell pepper. Chop or tear lettuce.
• In a large bowl mix chicken, onion, olives, bell pepper and lettuce. Drizzle with dressing and toss lightly to coat.
• For each wrap, place about 3/4 c of mixture in a line in the center of the tortilla. Roll up tightly. Repeat with remaining 5 tortillas.
• Cut them diagonally in the center making 12 halves.

CLASSIC GRILLED CHICKEN CAESAR SALAD WRAPS

Steps:

• Lightly flatten the chicken breasts, one at a time, with a meat mallet of the back of a meat cleaver, taking care not to rip the meat to make it an even thickness.
• Season the olive oil with a pinch of salt and pepper then brush over each flattened breast.
• Heat a griddle pan to hot, but not smoking, and cook the chicken for 6 minutes on each side pressing slightly with the back of a spatula to creating charred grill lines on the meat.
• Once cooked, take from the pan and place on a plate, cover with a tea cloth and leave the meat to rest.
• Unless using store-bought dressing, make the dressing by blending the garlic and anchovies using a hand blender, or food processor , until combined.
• Tip the mixture into a small bowl, add the egg yolk, Dijon mustard, and lemon juice and using a hand whisk add a few drops of olive oil and whisk until combined. Continue this way, adding a few drops and whisking, until all the oil is used up and the dressing is thick and creamy. Taste and add seasoning.
• Rip the chicken into shreds and add the shredded Romaine and Parmesan and enough sauce to combine. Mix lightly, but be gentle here as you do not want to make the salad mushy. Divide into eight portions.
• Place a pile of chicken salad in the middle of a wrap. Fold over the bottom and roll up tightly. Continue with the remaining wraps and serve immediately.
• The wraps can be served either warm or cold, which makes them super for a lunch box or as part of a party buffet. Any leftover salad can be served on the side. In a hurry? Swap out the Caesar dressing ingredients for 4 tablespoons of your favorite store-bought Caesar dressing and follow the remainder of the instructions!

CHICKEN CAESAR WRAPS WITH CRISPY CHEESE

Steps:

• Coat the lettuce in some Dressing and reserve the remaining Dressing for serving on the side.
• To assemble a wrap: Lay a tortilla flat on a clean surface. Pile about 1 1/2 ounces dressed lettuce on the lower third of the tortilla. Top with 3 to 4 slices chicken (more or less, as desired) then sprinkle with the Parmesan crisps. Fold the wrap over the filling, tuck in the sides and continue to roll. Repeat with the remaining tortillas, lettuce, chicken and Parmesan crisps.
• Heat a drizzle of olive oil in a large skillet over medium-high heat and crisp the tortilla for a few minutes on both sides, or until golden. Repeat with the remaining wraps.
• Remove the wraps to a work surface. Cut in half on a bias and serve with additional Dressing for dipping.
• Whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire and garlic in a mixing bowl or measuring cup. Slowly drizzle in the olive oil and whisk to emulsify. Stir in the Parmesan and season with salt and pepper. Adjust the consistency with a little water if it is too thick.
• Sprinkle the salt and pepper all over the outside and in the cavity of the chicken and rub into and underneath the skin. Place on a rack over a sheet pan and refrigerate, uncovered, for at least 6 hours or up to overnight. Allow the chicken to come to room temperature before cooking.
• Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
• In a small bowl, combine the mayonnaise, garlic and Worcestershire, then schmear the mixture all over the chicken. Roast the chicken on a rack in a roasting pan until a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165 degrees F, begin checking at around 50 minutes. (If the skin gets too dark, tent with aluminum foil.) Allow to rest 30 minutes before carving. Carve the chicken into bite-sized pieces.
• In a medium bowl, add the cheese and cayenne pepper. Toss to combine. Spread the cheese evenly across the prepared baking sheet. Bake until the cheese is bubbling, crispy and golden brown, 18 to 20 minutes. Set aside to cool completely, then break up into shards.

10 MINUTE CHICKEN CAESAR SALAD WRAPS

Steps:

• In a large bowl, mix together cooked chicken, shredded lettuce, tomatoes, carrots, Parmesan cheese, and Caesar salad dressing. Add salt and pepper as needed.
• Divide salad filling between 4 tortillas.
• Roll up each tortilla and serve.