Chicken Caesar Salad Wrap
The dish is exactly what it sounds like: pieces of cooked chicken breast and chopped romaine lettuce tossed with Caesar dressing and rolled up into a big tortilla. Croutons make the texture interesting, amping up the crunchiness of fresh lettuce. Flavor-wise, it’s like a milder version of chicken shawarma, the garlicky, anchovy-seasoned dressing evocative of toum with the volume turned way, way down. The key to making the wrap work is in not skimping on making the dressing from scratch: A tortilla isn't going to save a bad salad. According to Mark Watson, a Twitter user who sent me the Reddit thread, the wrap is perfect for hangovers, with a portability that factors into its utility. He continued, “You can’t eat a salad in a motorcycle sidecar.”
Total Time45 minutes mins
Course: Brunch, Lunch, Main Course, Wrap
Cuisine: San Francisco, Sandwich, to go, Wrap
Servings: 4 Servings
Author: Mike Nadelman
Main Ingredients:
- Deli Whole Roasted Chicken
- Sourdough Baguette +oil... (or you can buy croutons)
- Large warmed Flour Tortilla
- Romaine Lettuce
- Tomatoes
- Crispy cooked Bacon
- Ripe Avocado
- Fresh Squeezed Lemon Juice
- Parmesan Cheese Optional
Mix the dressing to taste
Shred the chicken while warm and remove the skin
Toast the crutons
Fry the Bacon
Slice and wash the Romain Lettuce Warm a large tortilla
Mix the salad with the chicken and other ingredients
Place a large spoonful of mixture in a line along the edge of a tortilla
Roll up tightly, like a burrito, and secure with toothpicks, if necessary
Dip into dressing or serve on the side