Tomato Tomatoe

Caesar crunch wraps

Caesar salad dressing is a staple recipe in my house. Everyone in my family has a slightly different version but this is how I love to make it. The dressing is amazing on it’s own just on romaine lettuce but it’s also great in a wrap with juicy chicken! The dressing will last in the fridge for about a week.

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caesar crunch wraps

Ingredients

• 3 cloves garlic
• 1 anchovy fillet
• 1 tsp Dijon mustard
• 4 dashes Tabasco
• 5 dashes Worcestershire
• Juice from ½ a lemon
• 3 tbsp red wine vinegar
• 1/3 cup parmesan cheese
• ½  cup olive oil
• 1 egg yolk
• Salt and pepper to taste
  
• 4 large tortilla shells
• Caesar dressing
• 3 chicken breasts that have already been cooked
• ¼ cup of toasted panko
• 1 head romaine lettuce

Directions

1. Add garlic, anchovy, Dijon mustard, tabasco, Worcestershire, lemon, red wine vinegar, parmesan, egg, salt and pepper to a food processor except for the olive oil. Blend this until smooth. Slowly add in the olive oil and blend until the dressing emulsifies.
2. To make the panko crumbs, heat a small fry pan to medium with 1 tbsp of olive oil. Once hot add the panko and stir constantly until the panko becomes golden. This should take 2-3 minutes.
3. Chop and wash the romaine and add to a large bowl. Add the Caesar dressing but reserve a small amount. Toss until the lettuce is coated. Spread the reserved dressing on each wrap. Add the Caesar salad, chicken and sprinkle on the panko. I like to add some frank’s hot before I roll them for some added spice.