Chicken Caesar Wraps
Grilled chicken, crisp romaine and Parmesan fill these wraps with a yogurt-based Caesar dressing. The dressing can be mixed while the chicken cooks.
- Total
- 27 min
- 15 prep · 12 cook
- Serves
- 4
- Scale it below
- Calories
- 423
- kcal per serving
- Protein
- 45g
- per serving
Ingredients
12 ingredientsContains fish, dairy and gluten. Always check labels.
Nutrition per serving
Estimated423 kcal
- Protein
- 45 g
- Carbs
- 24 g
- Fat
- 15 g
- Fiber
- 2 g
Method
6 steps 15 min prep · 12 min cookPrep
-
Step 1. Season the Chicken Breast with the Salt and Black Pepper.
-
Step 2. Heat the Olive Oil in a large grill pan over medium-high heat. Grill the chicken, turning once, until browned and no longer pink inside, about 10 minutes.
-
Step 3. Meanwhile, stir the Greek Yogurt, juice from the Lemon, Dijon Mustard, Anchovies, Garlic and half the Parmesan in a bowl.
Cook
-
Step 4. Transfer the chicken to a cutting board and rest for 5 minutes, then slice it thinly.
-
Step 5. Warm the Tortilla in a dry skillet over medium heat until flexible, about 30 seconds per side.
Finish & serve
-
Step 6. Toss the Lettuce with the dressing. Divide it among the tortillas, top with the sliced chicken and the rest of the Parmesan, then fold in the sides and roll tightly.
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Good to know
Check that the chicken reaches 165°F in its thickest part before resting.
Swap it
For a fish-free dressing, leave out the anchovies and add a little extra salt to taste.
Make ahead
Make the dressing a day ahead and refrigerate it separately from the lettuce.
Plan it, and the grocery list follows.
Add this dinner to the plan or to Up next, and 9 of its 12 ingredients join one grocery list with your other dinners, the same ingredients added up and sorted by aisle.
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TONIGHT Ravioli Lasagna 55 min
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TOMORROW Chili Crab Linguine 30 min
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DINNER 3 Greek Turkey Burgers 32 min
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DINNER 4 · ADDED Chicken Caesar Wraps
- Garlic1 clove
- Lemon½
- Lettuce1
- Anchovies2
- Chicken Breast1¼ lb
- Greek Yogurt5½ oz
- Parmesan1½ oz
- Tortillas4
- Dijon Mustard1 tsp
Olive oil, black pepper and salt count as in stock. Amounts follow your servings.