Chicken Caesar Wrap

Golden, juicy chicken strips wrapped in a soft tortilla with crunchy romaine. The thick, garlicky dressing coats every bite with a sharp acidic kick.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 742
• Protein: 48 g
• Carbs: 36 g
• Fat: 44 g

Ingredients

• 600 g Chicken cutlet ( cut into strips )
• 2 piece Romaine lettuce ( roughly shredded )
• 4 piece Soft tortilla (for filling), made from corn ( slightly warmed )
• 80 g Parmesan cheese ( shaved )
• 8 tbsp Japanese mayo ( for the dressing base )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 2 piece Garlic ( finely minced )
• 4 piece European anchovy ( fillets mashed )
• 2 tbsp Sunflower oil ( for cooking )
• 2 pinch Black pepper ground ( to taste )
• 2 tsp Worcestershire sauce

Instructions

1. Caesar sauce

   In a bowl, mash the garlic and anchovies until a fine paste is formed. Stir in the Japanese mayonnaise, lemon juice, Worcestershire sauce, and pepper. The sauce should be creamy and coat the back of a spoon.

2. The chicken

   Sear the chicken strips in hot oil. They should sizzle in the pan and take on a beautiful golden color while remaining tender at the core.

3. Assembly

   Generously spread the sauce on the tortillas. Distribute the shredded romaine, the still-warm chicken, and the parmesan shavings. Roll the wraps tightly.

Chef's tips

• Do not overcook the chicken; it must stay juicy to keep the wrap moist.
• Use a vegetable peeler to make wide, beautiful parmesan shavings.
• For a sturdy wrap, fold the sides in first before rolling tightly.

Storage

Eat immediately. The lettuce loses its crunch and the tortilla gets soggy after 2 hours.