Chicken caesar wraps were the first meal that I “made up” and became good at making. This stroke of culinary genius occurred in my sophomore year of college, the first year that I had an actual kitchen. I would use pre-cooked chicken, bagged lettuce, and jarred caesar dressing…the wraps were masterpieces and I loved feeding them to the people I loved. I forgot about these little gems until recently, and I instantly remembered their fabulousness. Quick, easy, and even more delicious when filled with fresh, homemade ingredients! We ate these with a side of Gala apples, but you can add any fruit you like to the plate.
1/2 head romaine lettuce
1 lb. boneless, skinless chicken breast
2 tbs. olive oil
1/4 tsp. freshly ground pepper
½ cup canola mayo
½ cup parmesan cheese
juice of 2 lemons
1 tsp. anchovy paste
1 clove garlic, coarsely chopped
4 whole wheat tortillas
side of fruit
Begin by heating a large skillet over medium heat. Prep chicken by pounding it thin with the flat side of a meat tenderizer. Add oil to pan. Season both sides of chicken with salt and pepper. Reduce heat on pan to medium low (seven o’clock on the dial) and add chicken in a single layer. You may need to cook chicken in two batches. Cook on each side for 3-5 minutes, then flip. Chicken is donewhen outside is entirely white (just hints of browning on the outside). You can also cut into the middle of a breast to check for doneness. Inside should be white and moist. If it is pink or clear white it is not done and needs to cook longer. Once cooked, remove from pan and lay on plastic cutting board. Slice chicken into thin strips and allow to cool to room temperature.
Make dressing while chicken cooks. Add mayo, parmesan, anchovy paste, pepper and lemon juice to blender. Coarsely chop garlic and add to blender. (You want to chop it up prior to blending so that you ensure there will be no big chunks of raw garlic in anyone’s salad.) Pulse to combine.