Chicken Caesar Wraps

Chicken Caesar Wraps
Staff Writer
Chicken caesar wraps

Molly Aronica

Chicken caesar wraps

It's easy enough to pick up a chicken Caesar wrap at any local deli or sandwich shop, but making your own at home has a number of definite advantages. First of all, doing it yourself means you can adjust the amount of dressing to your taste preferences — no need to worry about grabbing a soggy wrap. Additionally, since Caesar dressing traditonally includes anchovies, making homemade dressing allows you to add as much or little as you'd like. Another pro that comes with making these wraps at home is that you can add as many toppings as your heart desires (without having to pay a dollar extra for chopped avocado or tomatoes). 

See all sandwich recipes.

Click here to see 9 Quick and Easy Wrap Recipes.

4
Servings
827
Calories Per Serving
Deliver Ingredients

Ingredients

For the chicken

  • 1/2 Cup olive oil
  • 2 Tablespoons white balsamic vinegar
  • Juice of half lemon
  • 1 Teaspoon honey
  • 1 Teaspoon kosher salt
  • 1 Teaspoon crushed red pepper flakes
  • 1 Pound boneless, skinless chicken tenders

For the dressing

  • 1 Tablespoon cider vinegar
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons mayonnaise
  • 2 cloves garlic, minced
  • Juice of half lemon
  • 1/2 Teaspoon anchovy paste
  • 1/2 Cup extra-virgin olive oil
  • Kosher salt and black pepper, to taste

For the wraps

  • 1 head romaine lettuce, cored and chopped roughly
  • 1/2 Cup freshly grated Parmesan
  • 1/2 Cup croutons
  • 1 large tomato, chopped
  • 1 avocado, peeled, pitted and cubed
  • 4-6 large wraps or flour tortillas

Directions

For the chicken

Whisk together the first 6 ingredients (from the olive oil to the pepper flakes) in a mixing bowl, toss the tenders in the marinade to coat, then transfer to an airtight container and refrigerate for at least 2 hours. 

About an hour before you're ready to assemble the wraps, heat a grill pan over medium-high heat, then grill the chicken tenders until they are fully cooked, about 6-8 minutes on each side. Remove the chicken from the pan and transfer to the refrigerator to cool. 

For the dressing

Whisk together the first 6 ingredients in a large mixing bowl until fully combined; then, in a slow, steady stream add the olive oil while whisking vigorously to form the dressing. Season with salt and pepper, to taste. 

For the wraps

Add the lettuce, Parmesan, croutons, tomato, avocado, and chicken to the large mixing bowl with the dressing and toss to fully coat. Add the filling to the wraps or tortillas, roll them up, and serve immediately. 

Nutritional Facts

Total Fat
62g
89%
Sugar
1g
1%
Saturated Fat
49g
100%
Cholesterol
162mg
54%
Carbohydrate, by difference
21g
16%
Protein
47g
100%
Vitamin A, RAE
54µg
8%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
318mg
32%
Choline, total
143mg
34%
Fiber, total dietary
2g
8%
Folate, total
43µg
11%
Iron, Fe
3mg
17%
Magnesium, Mg
57mg
18%
Niacin
13mg
93%
Pantothenic acid
2mg
40%
Phosphorus, P
502mg
72%
Riboflavin
1mg
91%
Selenium, Se
52µg
95%
Sodium, Na
742mg
49%
Water
101g
4%
Zinc, Zn
3mg
38%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.