Chicken Caesar Wrap
Crispy chicken wrap with homemade Caesar dressing, Parmesan, and romaine lettuce.
- 25 min
- 818 kcal / serving
- easy
- Protein
- 57.5 g
- Fat
- 35.2 g
- Carbs
- 65.4 g
Contains: gluten, milk, egg, fish, mustard (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 300 g chicken breast
- 4 tortilla wraps
- 1 romaine lettuce
- 50 g Parmesan
- 1 tbsp olive oil
- 2 tbsp mayonnaise (for the dressing)
- 2 tbsp plain yoghurt (for the dressing)
- 2 anchovy fillets (for the dressing)
- 1 small clove garlic (for the dressing)
- 1 tbsp lemon juice (for the dressing)
- Salt and pepper
Method
- Season chicken breast with salt and pepper, pan-fry in olive oil over medium heat for about 6 minutes per side.
- Let chicken rest for 5 minutes, then slice.
- For the Caesar dressing chop the anchovies and garlic very finely and crush them into a paste with the flat of the knife. Stir in the mayonnaise, yoghurt, lemon juice and 15 g finely grated Parmesan and season with pepper.
- Wash romaine lettuce and cut into strips.
- Shave the remaining Parmesan.
- Warm wraps briefly in a dry pan.
- Spread the dressing on the wraps, add lettuce, chicken, and Parmesan.
- Roll wraps tightly and cut diagonally in half.
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