10 Minute Chicken Caesar Salad Wraps Food

CHICKEN CAESAR SALAD WRAPS

Steps:

• On a grill pan, add the extra virgin olive oil on medium heat
• Add the chicken and grill for 10 minutes on each side until cooked
• Let chicken rest for 5 minutes, then slice into 10 thin strips. Set aside.
• Add the romaine lettuce leaves in the same grill pan and grill for 2-3 minutes on each side until slightly charred. Then set aside
• Thinly slice cucumber into little matchsticks
• Open the mini tortillas, spread with caesar salad dressing, add 2 charred lettuce leaves, a slice of the chicken, 2 croutons, 2-3 cucumber sticks, sprinkle some parmesan, pepper and salt
• Wrap like a burrito, then cut in half. You can use a toothpick to keep the shape intact
• Dip it in some more caesar salad dressing, and enjoy!

CHICKEN CAESAR SALAD WRAPS

Steps:

• In a medium bowl, combine caesar dressing, parmesan cheese, garlic powder, pepper, and lemon juice. Add the romaine lettuce, cubed chicken and salad croutons. Toss until coated well.
• Place about 2/3 of the chicken mixture into each wrap and roll up.

10 MINUTE CHICKEN CAESAR SALAD

Steps:

• Cut chicken into bite-size pieces and add to a medium mixing bowl. Combine salt, Italian seasoning, and pepper in a small bowl or ramekin and mix. Add the seasoning to the bowl with the chicken and toss to coat.
• Heat a frying pan over medium-high heat. Add olive oil and swirl to coat. Once the frying pan is hot, add the diced chicken and cook thoroughly for about eight minutes, or until the internal temperature reads 165°. Set aside.
• Meanwhile, chop the Romaine lettuce hearts into 1-inch pieces.
• Add Romaine to a large mixing bowl along with the cooked chicken, Parmesan cheese, and Caesar dressing. Toss to coat.
• Serve immediately.

CHICKEN CAESAR WRAPS WITH CRISPY CHEESE

Steps:

• Coat the lettuce in some Dressing and reserve the remaining Dressing for serving on the side.
• To assemble a wrap: Lay a tortilla flat on a clean surface. Pile about 1 1/2 ounces dressed lettuce on the lower third of the tortilla. Top with 3 to 4 slices chicken (more or less, as desired) then sprinkle with the Parmesan crisps. Fold the wrap over the filling, tuck in the sides and continue to roll. Repeat with the remaining tortillas, lettuce, chicken and Parmesan crisps.
• Heat a drizzle of olive oil in a large skillet over medium-high heat and crisp the tortilla for a few minutes on both sides, or until golden. Repeat with the remaining wraps.
• Remove the wraps to a work surface. Cut in half on a bias and serve with additional Dressing for dipping.
• Whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire and garlic in a mixing bowl or measuring cup. Slowly drizzle in the olive oil and whisk to emulsify. Stir in the Parmesan and season with salt and pepper. Adjust the consistency with a little water if it is too thick.
• Sprinkle the salt and pepper all over the outside and in the cavity of the chicken and rub into and underneath the skin. Place on a rack over a sheet pan and refrigerate, uncovered, for at least 6 hours or up to overnight. Allow the chicken to come to room temperature before cooking.
• Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
• In a small bowl, combine the mayonnaise, garlic and Worcestershire, then schmear the mixture all over the chicken. Roast the chicken on a rack in a roasting pan until a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165 degrees F, begin checking at around 50 minutes. (If the skin gets too dark, tent with aluminum foil.) Allow to rest 30 minutes before carving. Carve the chicken into bite-sized pieces.
• In a medium bowl, add the cheese and cayenne pepper. Toss to combine. Spread the cheese evenly across the prepared baking sheet. Bake until the cheese is bubbling, crispy and golden brown, 18 to 20 minutes. Set aside to cool completely, then break up into shards.

10 MINUTE CHICKEN CAESAR SALAD WRAPS

Steps:

• In a large bowl, mix together cooked chicken, shredded lettuce, tomatoes, carrots, Parmesan cheese, and Caesar salad dressing. Add salt and pepper as needed.
• Divide salad filling between 4 tortillas.
• Roll up each tortilla and serve.

GRILLED CHICKEN CAESAR WRAP

Steps:

• For the chicken: Place the chicken in a shallow dish just large enough to hold them. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined. Pour the oil mixture over the chicken and toss to coat. Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight.
• Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the oil mixture and pat dry. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side. Transfer the chicken to a plate to cool slightly. Thinly slice the chicken against the grain and set aside.
• For the dressing: Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl.
• For the sandwich build: Place the sliced chicken, 1/2 cup sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl. Toss to coat evenly. Fill each tortilla with the chicken mixture.
• Preheat the oven to 375 degrees F. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper. Drizzle with the oil and mix well. Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes.

CHICKEN CAESAR WRAPS

Steps:

• Place first 5 ingredients in large bowl. Add dressing; toss lightly.
• Spoon onto tortillas; roll up tightly.

WARM CHICKEN CAESAR WRAPS

Steps:

• In a large nonstick skillet cook chicken tenderloins until lightly browned.
• Leave chicken in skillet and add water, bring to a boil.
• Stir in rice.
• Cover and remove from heat.
• Let stand 5 minutes or until liquid is absorbed.
• Stir in salad dressing.
• Fill each tortilla with chicken and rice mixture, lettuce, tomatoes, and croutons.
• Fold in sides of tortilla and roll up.

SPINACH CHICKEN CAESAR WRAP

Steps:

• Mix Jarlsberg cheese, chicken and spring onion in a bowl and toss well with dressing; set aside.
• Arrange 1 cup of spinach leaves on one side of a tortilla.
• Spoon on 1/4 chicken mixture.
• Roll up tightly, tucking in ends. .
• Wrap in microwave-safe paper and refrigerate.
• Heat in microwave 1-1/2 minutes or until warm.
• Slice in half to serve.