Grilled Chicken Caesar Wrap

Name: Grilled Chicken Caesar Wrap
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 wraps, 4 serving(s)
Ingredients: 4 (8 ounce) boneless skinless chicken breast halves; 1/4 cup extra virgin olive oil; 1 lemon, zest of; 1/4 cup fresh lemon juice or 2 lemons, juice of; 2 garlic cloves; kosher salt; fresh ground black pepper; 1 cup low-fat sour cream; 2 tablespoons grated parmesan cheese; 1 tablespoon fresh lemon juice or 1/2 lemon, juice of; 1 tablespoon Dijon mustard; 2 teaspoons Worcestershire sauce; 1 anchovy, smeared with a fork to a paste; 1/2 garlic clove; kosher salt; black pepper; 1/2 pint cherry tomatoes, quartered; 1 romaine lettuce hearts, chopped into bite-size pieces; parmesan croutons, recipe follows; 4 (12 inch) sun-dried tomato tortillas, toasted with a little oil; 1/2 French baguettes or 4 cups French baguettes, day-old crust removed and cut into 1/2-inch cubes; 2 tablespoons parmesan cheese; kosher salt; fresh ground black pepper; 2 tablespoons olive oil

Submitted by randomBvR

"caesar wrap"

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Ready In:: 50mins
Ingredients:: 25
Yields:: 4 wraps
Serves:: 4

ingredients

Chicken
4 (8 ounce) boneless skinless chicken breast halves
¹⁄₄ cup extra virgin olive oil
1 lemon, zest of
¹⁄₄ cup fresh lemon juice or 2 lemons, juice of
2 garlic cloves
kosher salt
fresh ground black pepper
Sour Cream Caesar Dressing
1 cup low-fat sour cream
2 tablespoons grated parmesan cheese
1 tablespoon fresh lemon juice or 1/2 lemon, juice of
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 anchovy, smeared with a fork to a paste
¹⁄₂ garlic clove
kosher salt
black pepper
Wrap
¹⁄₂ pint cherry tomatoes, quartered
1 romaine lettuce hearts, chopped into bite-size pieces
parmesan croutons, recipe follows
4 (12 inch) sun-dried tomato tortillas, toasted with a little oil
Parmesan Croutons
¹⁄₂ French baguettes or 4 cups French baguettes, day-old crust removed and cut into 1/2-inch cubes
2 tablespoons parmesan cheese
kosher salt
fresh ground black pepper
2 tablespoons olive oil

directions

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.
To make croutons:
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.