Chopped Chicken Caesar Salad Wrap (Printable Version)
# What You'll Need:
→ For the Chicken
01 -
1 chicken breast
02 -
0.5 teaspoon kosher salt
03 -
0.25 teaspoon cracked black pepper
04 -
3 tablespoons olive oil
→ For the Wrap
05 -
1 large burrito-size wheat flour tortilla
06 -
1 head iceberg lettuce
07 -
4 strips smoked bacon
08 -
4 tablespoons Caesar dressing
09 -
0.25 cup freshly grated Parmesan cheese
# Step-by-Step Directions:
01 -
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat until shimmering. Cook bacon strips for 2 to 4 minutes per side until desired crispness. Remove, allow to cool slightly, then chop into bite-sized pieces and set aside.
02 -
Preheat oven to 200°C. Season both sides of the chicken breast with salt and pepper. In an oven-safe skillet over medium-high heat, add 1 tablespoon olive oil. Sear chicken for 4 minutes per side until golden. Transfer skillet to oven and roast for 9 to 12 minutes, or until internal temperature reaches 75°C. Rest 5 minutes, then slice thinly.
03 -
Rinse, dry, and chop iceberg lettuce into bite-sized pieces. On a large cutting board, combine lettuce, sliced chicken, chopped bacon, Caesar dressing, and freshly grated Parmesan. Chop and mix with a large knife until thoroughly combined.
04 -
Place tortilla on a flat surface and spread salad mixture down the center. Fold in the sides and roll up tightly to form a wrap.
05 -
In a clean skillet over medium heat, add a drizzle of olive oil or a light spray of cooking spray. Place wrap seam-side down and cook for 1 to 2 minutes per side, pressing gently with a spatula, until tortilla is golden brown and crisp.
# Helpful Notes:
01 -
Resting the chicken before slicing helps retain juices for a more tender filling.
02 -
For extra crunch, use chilled lettuce and toast the finished wrap just before serving.