Grilled Chicken Caesar Wraps
Seared chicken breast, romaine, and a garlicky anchovy dressing rolled cold into a tortilla — the Caesar salad that travels.
- Serves
- 4
- Prep
- 15 min
- Cook
- 10 min
- Written
Method
-
Pound the chicken breasts to an even thickness, rub with 1 tablespoon of the oil, and season well with salt and pepper.
-
Sear the chicken in a hot skillet with the remaining oil, 5 to 6 minutes per side, until deeply browned and cooked through.
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Rest the chicken 5 minutes, then slice it thin on an angle.
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Whisk the mayonnaise, anchovies, garlic, lemon juice, and mustard together, then stir in the Parmesan until the dressing is flecked and clings to a spoon.
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Toss the romaine with the dressing until every leaf is coated.
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Lay the dressed romaine down the center of each tortilla, top with the sliced chicken, and finish with more Parmesan.
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Fold in the sides and roll tightly, then halve on the diagonal.
Notes
Warming the tortillas before rolling is what keeps them from cracking down the middle — thirty seconds in a dry skillet or straight over a gas flame is enough. Dress the romaine before it goes anywhere near the chicken, since a bare wrap turns gluey and a dressed one stays crisp for a couple hours in a lunch bag.
Anchovy is doing the savory work a real Caesar needs; if you’re skittish about it, mince it fine enough that it disappears into the mayo rather than leaving it out altogether. Leftover rotisserie chicken works in place of the seared breast if you want this down to a five-minute assembly.