Classic Chicken Caesar Wrap

Episode 5 of “What’s For Lunch” is the Classic Chicken Caesar Wrap! Simple, 15 minutes, tastes great, and anybody can do it… Here’s how; Oh and I threw in a sun-dried tomato basil tortilla wrap for the plot twist. History lesson, extra recipe link, Nutrition Facts, and everything else below!

Music: http://bensound.com

Despite the name, the Caesar salad is not Roman or Greek, it’s origin is actually Mexico. Invented by Caesar Cardini, an Italian restaurant and hotel owner at the turn of the 20th century, the Caesar salad is named after his restaurant “Caesar’s” on Avenida Revolución in Tijuana, Mexico.

And it’s not just the name “Caesar” that misleads people to think that this salad was dedicated to the emperors of Rome, it’s the ingredients. Chopped Romaine, shaved Parmigiano-Reggiano… One could say that Cardini brought a little bit of home with him to Mexico, the cultural influence is clear.

Never-the-less the Caesar salad is Mexican Cuisine just like the French Dip Sandwich is surprisingly American; born in Los Angeles not France. Oh and if a French Dip sounds like a good dinner or lunch sometime this week, here you go: Crock Pot French Dip Sandwiches.

Okay so origin and extras aside, what we’re looking at is a an easy lunch. In comes the classic chicken Caesar wrap. Now I’ve said this before in my previous episodes of “What’s For Lunch” and I’ll just touch up on the point, lunch is all about time, execution, and satisfaction.

For this “Classic Chicken Caesar Wrap” you just need to throw about a 4 ounce piece of chicken into a skillet set to medium heat. I like to season mine first on both sides with a little freshly ground sea salt and peppercorn, maybe even a sprinkle of dried oregano and parsley from my spice shelf, then give them a hit with some avocado oil or canola oil spray before they touch the skillet.

Now while that chicken cooks you can make your Caesar salad. To do so you only need a handful of ingredients; 1 Cup of chopped Romaine lettuce, a good 1-2 ounce pinch of shaved Parmigiano-Reggiano (or pre-shaved packaged Asiago if you want to please your wallet), some crouton for crunch, and about 1-2 ounces of Caesar salad dressing.

As far as the croutons go they’re not required in a wrap. However if you still want that crunch that’s okay, just crush the croutons down a little first and sprinkle them in as crumbs.

Okay so now that the chicken is cooked you just chop it into cubes and add it to the salad. Combine all ingredients in a mixing bowl and prepare to make your wrap.

As far as the wrap is concerned it’s fairly easy. You just want a large tortilla and the bigger the better. Use the four steps in the pictures below for instructions, or watch the video.

Step 1: Place ingredients in bottom-center of large tortilla.
Step 2: Fold both sides in and pinch at the center.
Step 3: Using your thumbs, fold bottom portion containing ingredients up and over the center then tuck in.
Step 4: Keeping sides tucked in, roll forward until fully wrapped.
If desired, you may seal wrap closed by searing it seam side down on a plancha flat top or skillet.

Okay so without further ado, everything else you need to know is below!

Ingredients: Makes 1 Wrap

  • 1 Mission Brand Sun-Dried Tomato Tortilla Wrap.
  • 4 Ounces Grilled Chicken Breast.
  • 1 Cup Chopped Romaine Lettuce.
  • 2 Tablespoons Ken’s Creamy Caesar Dressing.
  • 1 Tablespoon Shaved Parmigiano-Reggiano Cheese.
  • 1-2 Croutons, Crushed.
  • 1/4 teaspoon Freshly Ground Sea Salt.
  • 1/4 teaspoon Freshly Ground Peppercorn.
  • 1/4 teaspoon Dried Oregano.
  • Avocado Oil Spray to coat Chicken Breast.

Nutrition Facts: Per 1 Wrap

  • Calories: 530
  • Total Fat: 28g
  • – Saturated: 5g
  • – Trans: 0g
  • – Poly: 0g
  • – Mono: 1g
  • Cholesterol: 65mg
  • Sodium: 1,150mg
  • Total Carbohydrates: 45g
  • Dietary Fiber: 4g
  • Sugar: 5g
  • Protein: 30g
  • Vitamin D: 0%
  • Calcium: 15%
  • Iron: 10%
  • Potassium: 280mg
  • Vitamin A: 2%
  • Vitamin C: 2%

Directions:

  1. Bring a cast iron skillet to medium heat and add in a 4 ounce piece of chicken seasoned on both sides with freshly ground sea salt, freshly ground peppercorn, dried oregano, and a spray of avocado oil. Let cook for about 5-6 minutes on each side until internal temperature reaches at least 165°F.
  2. While chicken is cooking, chop Romaine lettuce into a 1 cup portion and add it to a mixing bowl with a solid pinch (1-2 ounces) of shaved Parmigiano-Reggiano or shaved Asiago, 2-3 crushed croutons, and 1-2 ounces of Caesar Dressing.
  3. Once chicken is cooked, chop into cubes and add to mixing bowl with Caesar salad ingredients and mix together until ingredients are fully combined.
  4. Add chicken Caesar ingredients to a large tortilla and wrap it up using the technique in the video or as described in the description above.
  5. Seal the seam shut if necessary, otherwise cut in half and enjoy!

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