Chicken Caesar wraps
Store-bought roast chicken, crisp romaine and parmesan rolled up in a garlicky, lemony Caesar dressing. All the salad, none of the knife and fork.
- Prep
- 10 min
- Cook
- 4 min
- Serves
- 2
- Per serve
- 680 kcal
Ingredients
Method
In a large bowl, whisk the mayonnaise, lemon juice, mustard, garlic, anchovies and half the parmesan. Loosen with a teaspoon of water if it's too thick to drizzle, and season with plenty of pepper.
Pull the chicken into bite-sized shreds, discarding the skin if you like. Add the chicken and lettuce to the dressing and toss until everything is lightly coated.
Lay the wraps flat. Pile the filling in a line just below the center of each and scatter over the remaining parmesan.
Fold in the sides, then roll up tightly from the bottom, keeping the filling tucked in as you go.
Heat a dry skillet over medium heat and toast the wraps seam-side down until golden and sealed, then turn and toast the other side.
Cut each wrap in half on the diagonal and eat straight away.
Tips
- For a packed lunch, keep the dressed filling and the wraps separate and roll just before eating so the wrap doesn't go soggy.
- No anchovies? Use a teaspoon of Worcestershire sauce for the same savory depth.
