SHRIMP OR CHICKEN LETTUCE WRAPS WITH CREAMY CAESAR DRESSING
This recipe requires no cooking and is served cold, so it makes a perfect picnic in the hot summer months as well!
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut bottoms off the romaine and cut the heads in half lengthwise. Wash lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu.
- Remove the tails from the shrimp and place the shrimp in a bowl or, pack for travel, if this is a picnic meal.
- To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors to help you. Slice the meat up on an angle. Arrange on a plate or in a plastic container.
- Place mayonnaise, garlic, lemon, anchovy paste, cheese, Worcestershire and pepper into the blender and turn it on. Stream the extra-virgin olive oil into the dressing through center of the lid. When the oil is combined, remove the thick dressing with a spatula to a bowl or a portable plastic container.
- Place lettuce on a serving platter or pack in large plastic bag or container to travel.
- To assemble, spread dressing onto a lettuce leaf. Fill leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!
- To pack for picnic, take the romaine hearts in plastic food storage bags. Pack the shrimp and cut chicken in separate bags and pack dressing in small plastic container.
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.
SHRIMP OR CHICKEN LETTUCE WRAPS WITH CREAMY CAESAR DRESSING
This recipe requires no cooking and is served cold, so it makes a perfect picnic in the hot summer months as well!
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Cut bottoms off the romaine and cut the heads in half lengthwise. Wash lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu.
- Remove the tails from the shrimp and place the shrimp in a bowl or, pack for travel, if this is a picnic meal.
- To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors to help you. Slice the meat up on an angle. Arrange on a plate or in a plastic container.
- Place mayonnaise, garlic, lemon, anchovy paste, cheese, Worcestershire and pepper into the blender and turn it on. Stream the extra-virgin olive oil into the dressing through center of the lid. When the oil is combined, remove the thick dressing with a spatula to a bowl or a portable plastic container.
- Place lettuce on a serving platter or pack in large plastic bag or container to travel.
- To assemble, spread dressing onto a lettuce leaf. Fill leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!
- To pack for picnic, take the romaine hearts in plastic food storage bags. Pack the shrimp and cut chicken in separate bags and pack dressing in small plastic container.
CAESAR SALAD TO GO: SHRIMP OR CHICKEN LETTUCE WRAPS WITH CREAMY CAESAR DRESSING
This recipe requires no cooking and is served cold, so it makes a perfect low-carb on-the-go lunch, or a picnic for the park as well! Pack the dressing with an ice pack to keep it chilled out. If you think you don't like anchovies, try them in this dressing. They just taste salty and yummy!
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the bottoms off the romaine and cut the hearts in half lengthwise. Wash the lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu.
- Remove the tails from the shrimp and place the shrimp in a bowl or, if this is a picnic meal, pack for travel.
- To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors.
- Slice the meat up on an angle. Arrange on a plate or in a plastic container.
- Place the mayo, garlic, lemon zest and juice, anchovy paste, cheese, Worcestershire, and pepper in the blender and turn it on. Stream the EVOO into the dressing through the center of the lid. When the dressing is combined, use a rubber spatula to remove the thick dressing to a bowl or a plastic container.
- Place the lettuce on a serving platter or pack in a large plastic bag or container to travel.
- To assemble, spread some dressing onto a lettuce leaf. Fill the leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!
SHRIMP CAESAR WRAP
Make and share this Shrimp Caesar Wrap recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine together all marinade ingredients and marinate shrimp for no longer than 1 hour. Grill (can broil) shrimp until done, about 2 - 3 minutes. Remove from grill and cut into large pieces; set aside.
- Mix lettuce with croutons, parmesan cheese and Caesar salad dressing.
- Place shrimp on tortilla then top with lettuce mixture; roll and wrap tortilla. Serve immediately.
CHICKEN CAESAR WRAPS
Make a delicious Caesar dressing, or use a good quality purchased Caesar dressing, for these tasty wrap sandwiches. This is a great way to use up leftover chicken and solve that age-old question, "What's for lunch?"
Provided by Bibi
Categories Sandwich Wraps and Roll-Ups
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Make a Caesar dressing by combining mayonnaise, 1 tablespoon Parmesan cheese, anchovies, lemon juice, garlic, Worcestershire sauce, and Dijon in a small food processor or blender. Pulse several times until mixture is well combined. Season with salt and pepper.
- Combine lettuce, chicken, remaining Parmesan, and olives in a salad bowl. Add Caesar dressing and toss ingredients until well coated.
- Divide chicken mixture evenly between naan breads and evenly distribute cherry tomatoes. Wrap naan breads around the chicken mixture and secure with a wooden toothpick if desired.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 30.2 g, Cholesterol 76.8 mg, Fat 26.4 g, Fiber 5.8 g, Protein 30.1 g, SaturatedFat 5.2 g, Sodium 722.3 mg, Sugar 1.9 g
LETTUCE SHRIMP WRAPS
These refreshing lettuce shrimp wraps are simple to prepare and are great as an appetizer or alone as a meal.
Provided by ARCTICDOGG
Categories Appetizers and Snacks Wraps and Rolls
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Clean lettuce and peel off leaves to use as "cups." Set aside.
- Add olive oil, onion, garlic, and shrimp to a wok or large frying pan. Cook over medium heat until shrimp are pink, stirring frequently, about 5 minutes. Add zucchini, water chestnuts, bamboo shoots, soy sauce, and ginger. Mix and cook, stirring often, 5 to 8 minutes more.
- Meanwhile, combine soy sauce, chili sauce, and wasabi paste in a small bowl.
- Add almonds to shrimp mixture. Spoon scoopfuls into lettuce cups, add wasabi sauce, wrap, and enjoy.
Nutrition Facts : Calories 201.4 calories, Carbohydrate 15.1 g, Cholesterol 85.1 mg, Fat 10 g, Fiber 4.3 g, Protein 14.8 g, SaturatedFat 1.2 g, Sodium 1039.6 mg, Sugar 5.5 g
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.
Nutrition Facts : Servingsize 1 serving, Calories 899 kcal, Fat 84 g, SaturatedFat 19 g, Cholesterol 62 mg, Sodium 2279 mg, Carbohydrate 14 g, Sugar 9 g, Protein 22 mg
SPICY SHRIMP OR CHICKEN WRAPS
From Light & Tasty's August/September 2002 issue, spicy meat is sweetened up with mango sweetness.
Provided by ElleFirebrand
Categories Lunch/Snacks
Time 22m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine salsa, mango and ketchup; set aside. Ina large resealable plastic bag, combine taco seasoning and oil; add shrimp or chicken. Seal bag and skae to coat.
- In a nonstick skillet, cook shrimp or chicken over medium-high heat until cooked (shrimp will turn pink.) Top tortillas with coleslaw mix, salsa mixture and chicken or shrimp.
- Serve with sour cream.
Nutrition Facts : Calories 318.3, Fat 8.4, SaturatedFat 2.4, Cholesterol 125.6, Sodium 2485.2, Carbohydrate 40.1, Fiber 6.5, Sugar 14.2, Protein 22.7
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