Chicken Caesar Salad Wraps

Recipe tags

• Under 30 mins
• Lunch
• Italian
• Prep Ahead

Ingredients

• 1 tsp Chopped Garlic
• 15 g Parmesan
• 1 items Romaine Lettuce
• 2 items Anchovy Fillets in Oil
• 1 tsp Dijon Mustard
• 1 items Cooked Breaded Chicken Breast
• 4 tbsp Mayonnaise
• 2 items Large Flour Tortillas
• 75 g Mixed Pickled Vegetables

Method

1. Preparation: Drain the anchovies. Grate the parmesan. Wash and dry the lettuce, then roughly chop it. Reserve 2 teaspoons of liquid from the pickled vegetables before draining and chopping them. Slice the cooked chicken.
2. Mix the garlic and anchovies together into a paste using a pestle and mortar, or chop finely and mash with the flat of a knife.
3. Combine the paste with the mayonnaise, parmesan, Dijon mustard and reserved pickling liquid to make the dressing.
4. Lay out the tortillas and spread each with dressing, leaving a clear border around the edges.
5. Divide the chicken, lettuce and chopped pickled vegetables between the tortillas.
6. Fold in the sides, then roll each tortilla tightly around the filling. Cut in half diagonally and serve.

Notes

• Golden breaded chicken, crunchy lettuce and tangy pickled vegetables wrapped in a soft tortilla with creamy Caesar dressing. A quick lunch that makes good use of cooked chicken, with easy swaps for the more unusual ingredients.

Tips

• Dry the lettuce thoroughly and drain the pickled vegetables well to prevent soggy wraps.
• Slice the chicken thinly so the filling is easier to distribute and roll.
• Leave a border around the tortilla and avoid overfilling. Fold the sides in before rolling tightly.

Swaps and substitutes

• Cooked Breaded Chicken Breast: Use any cooked breaded chicken, sliced roast chicken or ready-cooked chicken pieces. Cook shop-bought breaded chicken according to its packet instructions before using.
• Mixed Pickled Vegetables: Use 75 g chopped gherkins instead for an easy supermarket alternative.
• Romaine Lettuce: Use little gem or iceberg lettuce for a similar crunch.
• Mayonnaise: Replace half with Greek yoghurt for a lighter dressing.

Equipment and cleaning

• Mix the garlic and anchovies directly in the dressing bowl to reduce washing up.
• Use a sharp serrated knife to cut the wraps without squashing the filling.

No-waste tips

• Use leftover roast chicken in place of breaded chicken.
• Add spare lettuce to sandwiches or salads.
• Freeze spare tortillas with a sheet of baking paper between them so you can take out only what you need.