Equipment
Ingredients
Chicken
- 200 g chicken breast, boneless, skinless, pounded to even thickness
- 10 ml olive oil
- 3 g kosher salt
- 2 g black pepper, freshly cracked
Filling and Wrap
- 100 g romaine lettuce, washed, thoroughly dried, and chopped
- 30 g parmesan cheese, shaved or grated
- 60 ml caesar dressing
- 2 flour tortillas
Nutrition (per serving)
Method
Coat the chicken breast evenly with olive oil, kosher salt, and black pepper.
Heat a grill pan over medium-high heat until hot.
Place the chicken in the hot pan and cook for 5 to 6 minutes per side, or until golden brown and the internal temperature reaches 74 Celsius / 165 Fahrenheit.
Remove the chicken from the pan and let it rest on a cutting board to allow juices to redistribute.
Cut the rested chicken into bite-sized strips.
Combine the chopped romaine lettuce, chicken strips, parmesan cheese, and Caesar dressing in a large mixing bowl. Toss thoroughly to coat.
Place the flour tortillas flat on a work surface and spoon the dressed mixture onto the lower third of each tortilla.
Fold the left and right sides of the tortilla over the filling, then roll tightly upward from the bottom to form a secure wrap.
Slice each wrap in half diagonally and serve immediately.
Chef's Notes
- Pounding the chicken breast to an even thickness ensures uniform cooking and prevents dry edges while waiting for the thicker parts to finish.
- For the crispest texture, use a salad spinner to ensure the romaine lettuce is completely dry. Residual water will dilute the rich Caesar dressing and make the wrap soggy.
- Briefly warming the tortillas in a dry skillet or microwave makes them significantly more pliable, preventing frustrating tears during the rolling process.
Storage
Refrigerator: 24 hours — Wrap tightly in foil or parchment; lettuce will gradually lose crispness.
