Chicken Caesar Wrap Recipes

CAESAR CHICKEN WRAPS

Steps:

• In a small bowl, combine the salad dressing, 1/4 cup Parmesan cheese, lemon juice, garlic and pepper. In a small bowl, beat cream cheese until smooth. Add half of the salad dressing mixture and mix well; set aside., In a large bowl, combine the romaine, red pepper and olives. Add the remaining salad dressing mixture; toss to coat. Spread about 1/4 cup cream cheese mixture over each tortilla. Top with the romaine mixture and chicken; sprinkle with remaining Parmesan cheese. Roll up; cut in half.

CHICKEN CAESAR WRAPS

Steps:

• Place first 5 ingredients in large bowl. Add dressing; toss lightly.
• Spoon onto tortillas; roll up tightly.

GRILLED CHICKEN CAESAR WRAP

Steps:

• For the chicken: Place the chicken in a shallow dish just large enough to hold them. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined. Pour the oil mixture over the chicken and toss to coat. Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight.
• Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the oil mixture and pat dry. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side. Transfer the chicken to a plate to cool slightly. Thinly slice the chicken against the grain and set aside.
• For the dressing: Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl.
• For the sandwich build: Place the sliced chicken, 1/2 cup sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl. Toss to coat evenly. Fill each tortilla with the chicken mixture.
• Preheat the oven to 375 degrees F. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper. Drizzle with the oil and mix well. Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes.

CAESAR CHICKEN WRAP

Steps:

• Warm tortillas over a gas flame, in a low temperature oven, or in the microwave. In the middle of each tortilla, place 3 ounces grilled chicken, 1/2 cup black beans, 1 cup lettuce, 1 tablespoon each pumpkin seeds, feta, and red peppers. Top with Caesar dressing and roll up. Serve immediately.
• Add all ingredients to a blender. Blend until smooth. Refrigerate until ready to use.

SLOW-COOKED CHICKEN CAESAR WRAPS

Steps:

• Place chicken and broth in a 1-1/2- or 3-qt. slow cooker. Cook, covered, on low 3-4 hours or until a thermometer inserted in chicken reads 165°. Remove chicken and discard cooking juices. Shred chicken with 2 forks; return to slow cooker., Stir in dressing, Parmesan, parsley and pepper; heat through. Serve in tortillas with lettuce and, if desired, salad croutons, crumbled bacon and additional shredded Parmesan cheese.

CHICKEN CAESAR WRAP

Steps:

• Toss all ingredients, except for tortillas, together in a large mixing bowl.
• 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.

CHICKEN CAESAR WRAP RECIPE

Steps:

• In a medium-size mixing bowl, mix the chicken and salad dressing until well combined.
• Lay out a tortilla on a cutting board, then layer 1/4 of the chopped lettuce, 1/4 of the chicken, 1/4 of the tomatoes, 1/4 of the cheese, and 1/4 of the croutons. Wrap the tortilla burrito-style, then serve immediately.

GRILLED CHICKEN CAESAR SALAD WRAP

Steps:

• Preheat grill to medium-high.
• Combine lemon juice, oil, mayonnaise, garlic and pepper in a large bowl.
• Oil the grill rack (see Tip). Sprinkle chicken with salt. Cut romaine in half lengthwise, leaving root ends intact. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 6 minutes per side. Two minutes before the chicken is done, place the romaine on the rack and grill, turning once or twice, until lightly charred and beginning to wilt, 2 to 3 minutes total.
• Cut the chicken into bite-size pieces. Cut the root ends off the romaine, then chop the leaves. Add the chicken, lettuce and Parmesan to the bowl with the dressing; toss until well combined. Fill each wrap with about 1 1/2 cups of the salad and roll closed.

BRILLIANT CHICKEN CAESAR WRAP

Steps:

• In a large self-closing plastic bag combine first 4 ingredients. Add chicken to bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate 15 minute Preheat grill to medium heat. Remove the chicken from the marinade and arrange on the rack. Grill 10-14 min, turning occasionally, until chicken is thoroughly cooked and no longer pink.
• Remove chicken and cut into strips.
• In a small bowl combine dressing ingredients.
• Place Romaine and sliced chicken in warmed tortilla. Top with dressing. Fold tortilla.

EASY CHICKEN CAESAR WRAPS

Steps:

• Toss the lettuce with the Caesar dressing.
• Add the chicken, croutons, and parmesan cheese and toss to combine.
• Spoon the mixture evenly onto each tortilla near one edge.
• Roll up the tortillas beginning with the edge nearest the mixture.
• Seal the end with a small amount of Caesar dressing.
• Cut the tortillas in half diagonally to serve.

CHICKEN CAESAR WRAPS

Steps:

• In a large bowl, combine the dressing, cheese, garlic powder and pepper. Add the chicken, romaine and croutons. Spoon 2/3 cup chicken mixture down the center of each tortilla; roll up.

CHICKEN CAESAR WRAPS RECIPE

Steps:

• Combine lettuce, tomatoes, chicken, cheese, and dressing in a bowl. Toss to coat evenly with dressing.
• Warm tortillas in microwave, wrapped in paper towels, for 10-20 seconds.
• Spoon salad mixture in the center of each tortilla. Wrap up tightly like a burrito.

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.

CHICKEN CAESAR WRAPS

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.