20 minutes
Delight in the harmonious blend of creamy Caesar dressing, infused with the zest of lemon and the umami of Parmesan, as it dresses both the tender shreds of chicken and the crisp romaine lettuce. Wrapped snugly in a soft tortilla, this meal is a perfect fusion of convenience and classic flavor.
cups
Parmesan Cheese, Grated
cups
Lemon Juice, Fresh
tablespoons
tablespoons
tablespoons
Garlic, Minced
cloves
cups
Rotisserie Chicken, Skin and bones removed, meat shredded
cups
Romaine Lettuce Heart, Torn into bite-size pieces
0 oz
Flour Tortillas, 10-inch
each
1. Dressing Preparation
In a mixing bowl, combine mayonnaise, grated Parmesan, lemon juice, Worcestershire sauce, Dijon mustard, and minced garlic. Whisk these ingredients until the mixture is smooth and well-combined. Gradually drizzle in the olive oil while continuing to whisk, ensuring the dressing becomes emulsified and fully integrated.
2. Chicken Tossing
Place the shredded chicken in a large bowl and pour half of the prepared dressing over it. Toss well to ensure each piece of chicken is coated with the dressing.
3. Lettuce Tossing
In a separate bowl, toss the torn romaine lettuce with the remaining dressing until evenly coated.
4. Wrap Assembly
Spread out the flour tortillas on a clean surface. Divide the dressed chicken equally among the tortillas, placing it in the center of each tortilla. Add a generous cup of the dressed lettuce mixture on top of the chicken on each tortilla. Carefully roll each tortilla to enclose the fillings snugly, creating your Caesar salad wraps.
Marinating the chicken not only infuses it with flavor but also helps tenderize it. For even better results, marinate overnight.
Make your own Caesar dressing with good-quality mayonnaise, fresh lemon juice, grated Parmesan, garlic, anchovy paste, Dijon mustard, and Worcestershire sauce.
Use a microplane for fine, fluffy shavings of freshly grated Parmesan to enhance flavor and blend seamlessly with your dressing.
Avoid overfilling and ensure a harmonious blend of chicken, lettuce, and dressing for a well-balanced bite.
Use a meat thermometer to ensure the chicken reaches 165°F (75°C) and let it rest before slicing for a tender and flavorful outcome.
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