How to Make Chicken Caesar Salad Wraps
Oil the grill grates., Preheat the grill to medium-high. , Season the chicken breasts., Grill the chicken until cooked through., Remove from the grill., Slice the chicken into thin strips. , Get a medium mixing bowl., Continue whisking until mixture...
Step-by-Step Guide
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Step 1: Oil the grill grates.
This will prevent your food from sticking. -
Step 2: Preheat the grill to medium-high.
, Use 1/2 teaspoons of the salt, 1/4 teaspoons of the pepper, and the cayenne seasoning. , This should be 6 to 8 minutes on each side. , Let cool on a plate until lukewarm. ,, Use a whisk to mix the egg yolk, anchovies, garlic, lemon juice, Worcestershire sauce, leftover 1/4 teaspoon salt and leftover 1/8 teaspoon pepper together. ,, This should be done just a couple drops at a time.
Continue whisking as you add the olive oil. , Mix until well incorporated. ,,, Heat for 10 to 15 seconds on each side. ,,, Place the chicken on top of the spread dressing. ,, Remember to keep all your ingredients within the lower 1/3 of the tortilla. , It doesn't matter which end you start with. , You should be left with tight log forms. , This will prevent it from coming unwrapped. ,, -
Step 3: Season the chicken breasts.
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Step 4: Grill the chicken until cooked through.
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Step 5: Remove from the grill.
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Step 6: Slice the chicken into thin strips.
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Step 7: Get a medium mixing bowl.
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Step 8: Continue whisking until mixture is frothy.
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Step 9: Slowly add the remaining 1/2 cup of olive oil.
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Step 10: Add the Parmesan to the dressing.
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Step 11: Set 4 tablespoons of the dressing to the side.
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Step 12: Toss the romaine lettuce with the dressing that you didn't set aside.
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Step 13: Warm the tortillas over an open flame or in a skillet.
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Step 14: Place the tortillas flat on a clean cutting board.
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Step 15: Spread one tablespoon of the reserved dressing on the lower 1/3 of each tortilla with a basting brush
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Step 16: then leave about two inches of space by each edge.
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Step 17: Lay 1/4 of the chicken on each tortilla.
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Step 18: Add 1/4 cup coleslaw on top of the chicken.
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Step 19: Top off with 1/4 of the salad on each tortilla.
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Step 20: Fold the end of the tortilla in towards the center.
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Step 21: Continue to fold and roll the tortilla.
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Step 22: Set the wrap down so that the seam is on the bottom.
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Step 23: Use a sharp knife to cut each wrap diagonally in half.
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Step 24: Serve immediately.
Detailed Guide
This will prevent your food from sticking.
, Use 1/2 teaspoons of the salt, 1/4 teaspoons of the pepper, and the cayenne seasoning. , This should be 6 to 8 minutes on each side. , Let cool on a plate until lukewarm. ,, Use a whisk to mix the egg yolk, anchovies, garlic, lemon juice, Worcestershire sauce, leftover 1/4 teaspoon salt and leftover 1/8 teaspoon pepper together. ,, This should be done just a couple drops at a time.
Continue whisking as you add the olive oil. , Mix until well incorporated. ,,, Heat for 10 to 15 seconds on each side. ,,, Place the chicken on top of the spread dressing. ,, Remember to keep all your ingredients within the lower 1/3 of the tortilla. , It doesn't matter which end you start with. , You should be left with tight log forms. , This will prevent it from coming unwrapped. ,,
About the Author
Lori Hughes
Enthusiastic about teaching cooking techniques through clear, step-by-step guides.
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