Since then I have made them a few more times and it gets the same rave reviews. They are a light but filling dinner or lunch idea that is pretty quick, other than the time it takes to cook the chicken. One of the things I loved about this recipe was that you wilt romaine lettuce in a pan on the stove to add to the wraps. It was just like a restaurant does. Oh and at first when you taste the sauce by itself you may be wondering if there is something missing. There isn't. When it combines with the chicken, lettuce and wraps, it tastes just right!
For this recipe, I used my grill pan that I had gotten at Marshalls for super cheap. This was the very first meal I used it with and I LOVED IT! It did take a little longer to cook, but the result was tender, juicy and flavorful chicken. It was awesome! But even if you don't have a grill pan, just cook the chicken in a skillet instead.
We used Spinach Wraps, but you could use any kind you like and I am sure it will taste just as good.
Grilled Chicken Caesar Salad Wraps
Time: 30 minutes
3 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
2 tbsp mayonnaise (low fat)
1 clove garlic, minced
½ tsp ground black pepper
2 boneless skinless chicken breasts (about 1 pound)
1/8 tsp salt
2 small romaine hearts
1/3 cup finely shredded parmesan cheese
4 8-9 inch spinach wraps, warmed
Preheat grill or skillet to medium-high
Combine lemon juice, oil, mayonnaise, garlic and pepper in a large bowl, set aside.
Oil the grill. Sprinkle chicken with salt. Grill chicken until an instant read thermometer inserted into the thickest part reaches 165 degrees (about 4-6 minutes per side). Let rest. Meanwhile, cut romaine in half lengthwise, leaving root ends in tact. When chicken is finished cooking place romaine on grill rack. Turn once or twice as needed. When they begin to lightly char or wilt, remove from pan. 2-3 minutes total. Cut the chicken into bite size pieces. Cut the root ends off the romain then chop the leaves. Add the chicken, lettuce and parmesan to dressing; toss until well combined. Fill each wrap with about 1 ½ cups of salad and roll closed.
Nutrition according to eat well website:
calories; 16 g fat (4 g sat, 7 g mono); 69 mg cholesterol; 40 g carbohydrates; 0 g added sugars; 33 g protein; 5 g fiber; 688 mg sodium; 408 mg potassium.
Recipe from eating well