American · Lunch
California Chicken Caesar Wrap
California quick-lunch tradition reading grilled chicken breast sliced thin and tossed with crisp romaine, parmesan, garlic croutons, and a creamy anchovy Caesar dressing, rolled into a soft flour tortilla wrap for the West Coast weekday handheld lunch.
$
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
145Calories
4gProtein
4gFat
24gCarbs
1gSugar
1gFiber
364mgSodium
0mgChol
Goes well with
Pinot Grigio FriuliPinot Grigio Friuli — A crisp, dry white...
local
Mendocino Sparkling Water with LemonMendocino Sparkling Water with Lemon — A...
international
Instructions
1
Prep
Slice each chicken breast horizontally into 2 thin cutlets (4 cutlets total). Shred romaine into 3cm ribbons. Cube sourdough into 1cm pieces. Mince 2 garlic cloves, grate the other 2. Finely chop anchovies into paste. Grate parmesan finely.
2
Sear
Season chicken with garlic powder, 0.5 tsp salt, and 0.5 tsp pepper. Rub with 2 tsp olive oil. Heat a large grill pan over medium-high for 2 minutes. Working in batches if needed, grill chicken 3 minutes per side until cooked through. Rest 3 minutes, then slice across the grain.
3
Toast
Toss sourdough cubes with minced garlic, 2 tbsp olive oil, and 0.5 tsp salt. Toast in a dry skillet over medium for 3–4 minutes, stirring twice, until golden and crisp.
4
Build
Whisk mayonnaise, lemon juice, Dijon, grated garlic, anchovy paste, half the parmesan, and remaining 0.5 tsp pepper. Loosen with remaining 2 tbsp olive oil if needed for Caesar dressing consistency.
5
Wrap
Divide romaine, sliced chicken, croutons, and remaining parmesan between two bowls. Toss each with dressing. Pile filling into the center of each tortilla. Fold sides in, roll tightly, halve on the diagonal, and plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) boneless skinless chicken breast
- 2 large flour tortillas
- 240g (8.5 oz) romaine lettuce hearts
- 60g (2.1 oz) Parmesan cheese
- 2 thick slices sourdough bread
- 4 anchovy fillets in oil
- 6 tbsp mayonnaise
- 2 tbsp fresh lemon juice
- 2 tbsp Dijon mustard
- 4 garlic cloves
- 4 tbsp extra-virgin olive oil
- 1 tsp fine sea salt
- 1 tsp ground black pepper
- 1 tsp garlic powder