Warm Chicken Caesar Wraps Recipes

CHICKEN CAESAR SALAD WRAPS

Steps:

• In a medium bowl, combine caesar dressing, parmesan cheese, garlic powder, pepper, and lemon juice. Add the romaine lettuce, cubed chicken and salad croutons. Toss until coated well.
• Place about 2/3 of the chicken mixture into each wrap and roll up.

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.

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 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 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.

EASY & DELICIOUS CHICKEN CAESAR WRAPS

Steps:

• To Make Warm Wraps:
• Shred the cooked chicken to equal about 4 cups (roughly equal to 2 breasts and and 1 thigh) and add to a medium pot.
• Stir 3/4 cup of the Caesar dressing and parmesan into the chicken and heat over medium-low heat until warmed, 5-10 minutes - usually about the time it takes to wash and shred the lettuce and prep any other meal items. (NOTE: if starting with hot chicken, simply shred and mix like the cold directions below.)
• Divide the chicken mixture evenly between the tortillas and top with a large handful of lettuce and more parmesan. Drizzle a bit more dressing over the lettuce before rolling up and cutting in half.
• To Make Cold Wraps (for picnics, lunches, and hot summer nights):
• Shred the cooked chicken to equal 4 cups and add to a medium sized bowl.
• Stir in 3/4 cup of the dressing and half the parmesan.
• Divide mixture between tortillas, top with lettuce and remaining parmesan. Drizzle with more dressing and roll up.

WARM CHICKEN CAESAR WRAPS

Steps:

• In a large nonstick skillet cook chicken tenderloins until lightly browned.
• Leave chicken in skillet and add water, bring to a boil.
• Stir in rice.
• Cover and remove from heat.
• Let stand 5 minutes or until liquid is absorbed.
• Stir in salad dressing.
• Fill each tortilla with chicken and rice mixture, lettuce, tomatoes, and croutons.
• Fold in sides of tortilla and roll up.

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.

WARM CHICKEN CAESAR WRAPS

Steps:

• Spray large skillet with nonstick cooking spray. Add chicken, cook over medium high heat 12 to 15 minutes, or until light brown and juices run clear. Add water. Bring to a boil, add rice. Cover, remove from heat; let stand 5 minutes, or until liquid is absorbed. Stir in salad dressing. Fill each tortilla with lettuce, chicken and rice mixture, tomatoes and croutons. Fold in both sides of the tortilla. Holding in the folded sides, roll the tortilla tightly from bottom to top, keeping the ingredients firmly packed as you go. Slice each wrap diagonally and serve. Typed and Busted by [email protected] Recipe by: Tyson and Uncle Bens Posted to MC-Recipe Digest by Carriej999 on Mar 28, 1998

CLASSIC GRILLED CHICKEN CAESAR SALAD WRAPS

Steps:

• Lightly flatten the chicken breasts, one at a time, with a meat mallet of the back of a meat cleaver, taking care not to rip the meat to make it an even thickness.
• Season the olive oil with a pinch of salt and pepper then brush over each flattened breast.
• Heat a griddle pan to hot, but not smoking, and cook the chicken for 6 minutes on each side pressing slightly with the back of a spatula to creating charred grill lines on the meat.
• Once cooked, take from the pan and place on a plate, cover with a tea cloth and leave the meat to rest.
• Unless using store-bought dressing, make the dressing by blending the garlic and anchovies using a hand blender, or food processor , until combined.
• Tip the mixture into a small bowl, add the egg yolk, Dijon mustard, and lemon juice and using a hand whisk add a few drops of olive oil and whisk until combined. Continue this way, adding a few drops and whisking, until all the oil is used up and the dressing is thick and creamy. Taste and add seasoning.
• Rip the chicken into shreds and add the shredded Romaine and Parmesan and enough sauce to combine. Mix lightly, but be gentle here as you do not want to make the salad mushy. Divide into eight portions.
• Place a pile of chicken salad in the middle of a wrap. Fold over the bottom and roll up tightly. Continue with the remaining wraps and serve immediately.
• The wraps can be served either warm or cold, which makes them super for a lunch box or as part of a party buffet. Any leftover salad can be served on the side. In a hurry? Swap out the Caesar dressing ingredients for 4 tablespoons of your favorite store-bought Caesar dressing and follow the remainder of the instructions!

CHARGRILLED CHICKEN CAESAR WRAPS

Steps:

• Flatten the chicken breasts slightly with a meat mallet. Brush with olive oil and season.
• Preheat a grill pan until hot and cook chicken for 10-15 minutes, turning once. Remove from the heat and set aside to rest..
• To make the dressing, pound the garlic and anchovies in a mortar and pestle or blend using a hand blender.
• Place in a bowl and add the egg yolk, mustard, lemon juice and seasoning.
• Whisk in the oil slowly to make a thick creamy dressing.
• Cut the warm chicken into chunky strips and tip into the bowl with the lettuce.
• Throw in the parmesan shavings and enough dressing to coat and toss well.
• Place a good handful of the mixture onto each of the flour tortilla wraps and fold over one end before rolling up. Serve immediately.

WARM CHICKEN CAESAR WRAPS

Steps:

• Wash hands. Rinse chicken to remove ice glaze. Wash hands.
• Spray a large nonstick skillet with nonstick cooking spray and heat over medium-high. Add chicken; cook 12 to 15 minutes or until lightly browned and done (internal temp 170 degrees F).
• Add water. Bring to a boil; add rice. Cover, remove from heat; let stand 5 minutes or until liquid is absorbed. Stir in salad dressing. Fill each tortilla with lettuce, chicken and rice mixture, tomatoes and croutons. Fold in sides of tortilla and then roll up. Serve with black beans and fresh fruit, if desired. Refrigerate leftovers immediately.