CHICKEN CAESAR SALAD WRAP
Lunch is served.
4 servings, 30 minutes
Ingredients:
1 lb Chicken breast, ideally tenders
1 head of romaine, chopped
1/3 cup parmesan, I prefer the vegan parm from TJ’s
4 wraps of choice, I like these from Whole Foods
Chicken Seasoning:
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper
1 tbsp paprika
1 tbsp oregano
1 tbsp thyme
Salt
Pepper
Caesar Dressing:
1/2 cup tahini
1/2 cup water
1 tbsp Dijon mustard
2 garlic cloves
2 tbsps caper brine (aka juice from the jar)
1 tbsp capers
1 lemon for juice
1 tbsp maple syrup
2 tsps soy
Salt
Pepper
The Blistered Peppers Take:
Caesar dressing needs a new publicist and a relaunch. I feel like growing up all we heard was that caesar dressing isn’t healthy because it’s made with raw egg. Now, I’m sure it was the case then, but now it’s RARE to find raw egg in your dressing (that said, when it’s there it’s definitely delicious). Another turn off to Caesar was the use of anchovy. I’ll say that anchovies, in general, get a bad rap. They do add the salty nutty flavor that some recipes need and when it’s mixed into your dressings and sauces it’s mostly unnoticeable, but there’s almost nothing worse than being out, ordering a crisp Caesar salad and it shows up with four hairy (yes, hairy) whole anchovy filets on TOP.
Similarly everywhere we turn Caesar dressing’s number one ingredient is cheese. Fine from time to time, but I always wanted to replicate the dressing so that it’s more accessible to those who can’t or won’t eat dairy. And I’m telling you I got there with this one. It’s vegan - no anchovies, no parmesan (well, vegan parmesan!), and NO mayo. This is for all my non-dairy eaters. Lactose intolerant friends. And, if you’re a dairy lover, I promise you, you won’t miss it at all with this recipe!
When it’s summer time (especially in NYC when the humidity HITS) a crisp salad is sometimes just the thing to get you through, even when you’re too hot to eat. But there’s something about a Caesar salad that just hits a little bit harder. It’s probably the romaine? When it’s at its freshest and it’s cold nothing crunches quite like it. Toss with this creamy dressing and top with the perfectly grilled chicken and to me, there’s nothing better.
Now, why not take this a step further… throw it into a wrap and serve alongside your favorite bag of chips. I remember when wraps became a thing and then they were overly a thing and you couldn’t go anywhere without a wrap. But, let’s be real, a wrap is a burrito and like I said with our BP’s Breakfast Burrito, everything’s better in a tortilla! Why is a wrap better than a sandwich? Well it’s particularly helpful when you’re on the go. Throw your salad into a wrap and you can eat and walk, no problem. Case in point this Chicken Caesar Salad Wrap!
OK, ok the dressing is what makes it so let’s chat about it. Like I mentioned, a traditional, OG, caesar dressing is made with anchovies and raw egg. I’ve removed both of those and totally intensified the flavor. The base, tahini, is what changes the game. It replicates the creaminess of traditional caesar dressings. Tahini is just sesame seeds smashed into a creamy paste. Some brands are thicker than others. But, I always use Soom, and it’s the perfect consistency and flavor. Tahini is found in a lot of Mediterranean dishes, and even some Asian dishes. But in my opinion, it is certainly an underutilized ingredient. Many vegan recipes substitute soy sauce and maple syrup for typical dairy ingredients and when you mix this up you’ll know why. Want a little Blistered Peppers change up? If you want the dressing to have a little bit of a kick (not spice) throw in a garlic clove. If you want to make the salad ahead, swap the romaine for a thoroughly washed lacinato kale, and it will hold up in the fridge for a day (or more)!
Take this wrap to the couch, up to your roof, pool side, beach bound, on a picnic, into the car, or on a walk. It’s such a great make-ahead meal. Let me know what you think. Tag me in your pics. Enjoy!
Steps:
Mix together the chicken seasonings in a small bowl. Generously coat the chicken on both sides.
Meanwhile, heat a cast iron grill pan (or use your bbq!). When hot, cook the chicken for about 5 minutes each side. Remove from the pan and let cool before cutting into small quarter inch pieces.
Make the Caesar dressing: using a small food processor, or magic bullet - or whatever tool you have on hand - combine the caesar dressing ingredients with a sprinkle of salt and pepper then blend until smooth and creamy!
*Add a bit of water or olive oil if too thick
Wash the romaine well. Then chop the head of romaine into quarter inch thick pieces. Using a large bowl, toss the chopped romaine with the parmesan, diced chicken, and caesar dressing.
Place each whole wheat wrap on a flat surface and fill the middle of the wrap/tortilla with the chicken Caesar salad mixture. Fold the sides of the tortilla in towards the salad filling, then use your hands to tuck the top of the tortilla over and under the salad (this will help it remain tight) and continue to roll until covered.
Slice the wraps in half and serve with a side of Kettle potato chips.
