Grilled Chicken Caesar Salad Wraps
Chicken Caesar Salad is the world’s most famous lunches, but it isn’t the most beautiful thing to eat with your fingers while on the go. That’s why some brilliant people considered to place it into a wrap. My family is in general accord that this is an excellent sandwich, so now instead of picking them up outside, I thought out how to make them at home.
The chicken is marinated in a garlicky marinade and is honestly just pretty on its own. It can be done ahead of time, and leftover chicken can be rolled into salads, whether they be raw salads or cereal or pasta salads. Prepare a double batch of it if you see for some sweet, flavorful roasted chicken to have nearby.
This Chicken Caesar Wrap appears together in a jiffy if you keep roasted, shredded chicken on hand as I do. I also believed it would be fun to dice up some croutons and set them inside the wrap. I enjoyed the extra crunch that they led to the cover. I used readymade Caesar stuffing because when you are attempting to throw together a quick lunch, you’re not going to need to have to catch the time to make it from the start. My personal bottled sauce is the Bolthouse Farms Caesar Dressing. It does not only do it taste fabulous, but it’s also a little more comfortable and more satisfying for you.
So here’s to lunch – may it be satisfied with Chicken Caesar Wraps!
INGREDIENTS
- Three tablespoons of lemon juice
- Two tablespoons of extra-virgin olive oil
- Two tablespoons of low-fat mayonnaise
- One clove of minced garlic
- ½ teaspoon of freshly ground pepper
- Two boneless, skinless chicken breasts
- Salt- as you want
- Two small romaine hearts
- ⅓ cup of finely shredded Parmesan cheese
- 4 8- to 9-inch spinach warmed wraps
INSTRUCTIONS
- Cut the romaine in half lengthwise, leaving root ends altogether.
- Sprinkle chicken with salt and grill the chicken for 4-6 minutes per side.
- Place the romaine on the rack and thoroughly grill and turn once or twice for 2-3 minutes.
- Meanwhile, combine lemon juice, olive oil, low-fat mayonnaise, garlic, and ground pepper in a large bowl; Whisk the mix well.
- Cut the chicken into bite-size pieces. And toss them in the mixture.
- Cut the root ends off the romaine and then finely chop the romaine leaves.
- Add the leaves into the chicken-liquid mix.
- Sprinkle the grated parmesan and mix to combine.
- Fill each wrap with about chicken-salad and roll closed.
Serve warmly and Enjoy your meal!
