Our Chicken Caesar Wrap Is The Ultimate Lunch On-The-Go
Prep Time:
15 minutes
Cook Time:
32 minutes
Servings:
4 servings
Ingredients
  • 2 skinless chicken breasts
  • 1 tablespoon olive oil
  • ¼ teaspoon garlic granules
  • ¼ teaspoon oregano
  • Salt and pepper, to taste
  • 1 ½ cups cubed white bread, roughly ½ inch pieces
  • 2 to 3 tablespoons olive oil
  • ¼ teaspoon garlic granules
  • ¼ teaspoon oregano
  • ¼ teaspoon thyme
  • ¼ teaspoon sea salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic paste
  • ½ teaspoon anchovy paste
  • 1 teaspoon white wine vinegar
  • ¼ teaspoon Dijon mustard
  • 1 egg yolk
  • Salt and pepper, to taste
  • ½ cup olive oil or avocado oil
  • 1 tablespoon lemon juice
  • 1 tablespoon grated Parmesan
  • 4 wheat wraps
  • 2 cups romaine lettuce, shredded
  • ¼ cup shaved Parmesan
Directions
  1. Preheat the oven to 350 F.
  2. Add the chicken breasts to a baking dish.
  3. Add 1 tablespoon olive oil, the garlic granules, oregano, salt, and pepper.
  4. Bake for 22 to 25 minutes until cooked through.
  5. Remove from the oven and set aside.
  6. To make the croutons, toss the cubed bread with the oil, garlic, oregano, thyme, salt, and pepper.
  7. Place the bread on a baking sheet.
  8. Bake for 10 to 15 minutes, turning occasionally, until crisp and lightly golden.
  9. Set to one side to cool.
  10. To assemble the salad dressing, whisk together the garlic, anchovy paste, white wine vinegar, Dijon mustard, egg yolk, and a pinch each of salt and pepper.
  11. Slowly pour in the oil, whisking all the while to emulsify the dressing.
  12. Finish by mixing in the lemon juice and Parmesan.
  13. Slice or shred the cooled chicken.
  14. Spread some of the Caesar salad dressing onto the base of a wrap.
  15. Top with romaine lettuce, shredded chicken, Parmesan flakes, and croutons.
  16. Wrap well, slice, and serve.