Grilled Chicken Caesar Wrap
20min
25min
4
500
Chef's Note
For the best flavor, marinate the chicken for up to 4 hours if time permits. The homemade Caesar dressing can be made up to 3 days in advance and stored in the refrigerator. If you're looking for a lighter option, you can use Greek yogurt in place of some of the mayonnaise in the dressing.
Tags
Ingredients
1.5 pounds boneless skinless chicken breasts
3 tablespoons olive oil
2 tablespoons lemon juice
3 cloves garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
4 tortillas large flour tortillas
1 large head romaine lettuce, washed and chopped
1 cup cherry tomatoes, halved
1/2 medium red onion, thinly sliced
1/2 cup parmesan cheese, freshly grated
1 cup croutons, slightly crushed
4 fillets anchovy fillets, packed in oil
1/2 cup mayonnaise
1 tablespoon dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1 tablespoon white vinegar
2 cups cooked quinoa
Instructions
- 1
In a medium bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, minced garlic, dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create a marinade.
- 2
Place chicken breasts between plastic wrap and pound to even thickness (about 1/2 inch). Add chicken to the marinade, coat evenly, and refrigerate for 15 minutes.
- 3
While chicken is marinating, prepare the Caesar dressing. In a food processor, combine anchovy fillets, 1/2 cup of mayonnaise, 1 tablespoon of lemon juice, 1 tablespoon of dijon mustard, 2 teaspoons of Worcestershire sauce, 1/2 teaspoon of garlic powder, 1 tablespoon of white vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Blend until smooth.
- 4
Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side, or until internal temperature reaches 165°F (74°C).
- 5
Let chicken rest for 5 minutes, then slice into thin strips.
- 6
Cook quinoa according to package instructions if not already prepared. Let cool slightly.
- 7
Warm tortillas in a dry skillet over medium heat for about 30 seconds per side, or microwave covered with a damp paper towel for 20 seconds.
- 8
To assemble each wrap, spread 2 tablespoons of Caesar dressing on each tortilla. Layer with 1/4 of the romaine lettuce, sliced chicken, 1/2 cup of quinoa, cherry tomatoes, red onion slices, 2 tablespoons of parmesan cheese, and 1/4 cup of crushed croutons.
- 9
Fold in the sides of each tortilla and roll tightly to form a wrap. If desired, secure with toothpicks.
- 10
For a more cohesive wrap, heat a clean skillet over medium heat with 1 tablespoon of olive oil and place the wraps seam-side down. Cook for 1-2 minutes until golden and sealed, then flip and cook for another minute.
Nutrition Information (per serving)
500
38g
62g
11g
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