Chicken Caesar Wrap
Chicken Caesar Wrap might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 515 calories, 18g of protein, and 39g of fat each. For $1.68 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up hard-boiled egg, lemon zest, cherry tomatoes, and a few other things to make it today. This recipe from Noob Cook has 36 fans. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is pretty good. If you like this recipe, take a look at these similar recipes: Best Chicken Caesar Wrap, Chicken Caesar Wrap, and Chicken Caesar Wrap.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
20 grams anchovies fillets including olive oil
A Caesar Salad Dressing
8 cherry tomatoes halved
200 grams chicken fillet boneless and skinless
1 tbsp extra virgin olive oil
2 garlic cloves peeled
4-6 hard boiled quail eggs halved; or use one hard-boiled egg, sliced
1/2 lemon juice and zest
2 tbsp mayonnaise
1/2 tbsp dried oregano
1/4 cup grated parmesan cheese
150 grams romaine lettuce leaves torn to bite-sized pieces; washed and spinned dry
salt & pepper to taste
4 tortilla wraps normal or wholemeal
1 tbsp Worcestershire sauce (worchester sauce)
Equipment:
baking paper
baking pan
stove
grill
oven
mortar and pestle
blender
frying pan
Cooking instruction summary:
Drizzle chicken with olive oil and season with salt, pepper and oregano. Arrange one layer (do not stack chicken) in the center of a piece of a piece of parchment paper measuring roughly 10” (25cm) by 14“ (35cm). Wrap to form a neat parcel.Place parcel on a baking tray and bake at preheated oven of 200°C for about 15 minutes. Carefully unwrap chicken parcel (beware of steam coming out of package). Discard liquid collected. Alternatively, you may pan-fry or grill the chicken on the stove top. Cut chicken to even slices and set aside.Blend ingredients for salad dressing (A) to a fine consistency in a blender. If you don’t have a blender, you can use a fork to mash up the anchovies and then use a mortar and pestle to pound the dressing by hand.Warm tortilla wraps in an un-oiled, heated pan for about 1 minute on each side.To make the wrap, arrange sauce and fillings (chicken, lettuce, eggs and tomatoes) in center. Fold three sides toward the center and roll up the wrap. Cut into two. Click here for step-by-step wrapping photos.
Step by step:
1. Drizzle chicken with olive oil and season with salt, pepper and oregano. Arrange one layer (do not stack chicken) in the center of a piece of a piece of parchment paper measuring roughly 10” (25cm) by 14“ (35cm). Wrap to form a neat parcel.
2. Place parcel on a baking tray and bake at preheated oven of 200°C for about 15 minutes. Carefully unwrap chicken parcel (beware of steam coming out of package). Discard liquid collected. Alternatively, you may pan-fry or grill the chicken on the stove top.
3. Cut chicken to even slices and set aside.Blend ingredients for salad dressing (A) to a fine consistency in a blender. If you don’t have a blender, you can use a fork to mash up the anchovies and then use a mortar and pestle to pound the dressing by hand.Warm tortilla wraps in an un-oiled, heated pan for about 1 minute on each side.To make the wrap, arrange sauce and fillings (chicken, lettuce, eggs and tomatoes) in center. Fold three sides toward the center and roll up the wrap.
4. Cut into two. Click here for step-by-step wrapping photos.
Nutrition Information:
covered percent of daily need
Related Videos:
Grilled Chicken Caesar Wraps with Jeff Mauro | Food Network
