Chicken Caesar Wraps with Lemon Chicken and Crunchy Panko
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Thin chicken cutlets are seared to 74 °C and sliced, romaine is tossed in a creamy anchovy-Parmesan dressing, and both are rolled into warmed tortillas with toasted panko.
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Method
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Equipment
- meat mallet or rolling pin
- large non-stick frying pan
- small frying pan
- instant-read thermometer
- medium bowl
- large bowl
- chopping board and sharp knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 564 kcal |
| Protein | 37.9 g |
| Carbohydrate | 38.4 g |
| of which sugars | 3.2 g |
| of which free sugars | 2.3 g |
| Fat | 28.4 g |
| of which saturates | 5.3 g |
| Fibre | 3.2 g |
| Salt | 2.44 g |
Protein per 100 kcal
6.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Chicken
- 500 g boneless, skinless chicken breasts 2 breasts
- 1 tbsp olive oil
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp ground black pepper
Crunch
- 30 g panko breadcrumbs
- 1 tbsp olive oil
Dressing
- 60 g mayonnaise
- 25 g Parmesan, finely grated
- 2 tbsp lemon juice
- 1 garlic cloves, grated
- 2 anchovy fillets in oil, drained and mashed
- ½ tsp English mustard powder
- ¼ tsp ground black pepper
Wraps
- 250 g romaine hearts, shredded about 2 small hearts
- 4 large flour tortillas (about 25 cm) about 60 g each
- 1
Prepare the chicken. Slice each breast horizontally into 2 thin cutlets and pound them to an even 1.5 cm between sheets of baking paper. Rub with the oil, salt and pepper.
- 2
Cook the chicken. Heat the large pan over medium-high heat. Cook the cutlets 3-4 minutes per side until golden and 74 °C in the thickest part. Rest 5 minutes, then slice into strips.
- 3
Toast the panko. Toast the panko in the oil in the small pan over medium heat, stirring, for 2-3 minutes until golden. Tip onto a plate so it stops cooking.
- 4
Make the dressing. Whisk the mayonnaise, Parmesan, lemon juice, garlic, mashed anchovy, mustard powder and pepper together in the medium bowl.
- 5
Dress the lettuce. Toss the romaine with two-thirds of the dressing in the large bowl.
- 6
Warm the tortillas. Warm each tortilla in the dry large pan for about 15 seconds per side so it folds without cracking.
- 7
Roll. Spread a little of the remaining dressing down the middle of each tortilla. Add a quarter of the lettuce and chicken, scatter with panko, fold in the sides and roll up tightly. Cut in half on the diagonal and serve.
Storage
Best eaten within an hour of rolling. Keep leftover chicken and dressing separately in the fridge for up to 1 day. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
