Chicken Caesar Wrap

Method

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1. Bat the chicken breasts to an even thickness and rub with the oil, salt and pepper.

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2. Heat a griddle pan until it smokes and cook the chicken 6 minutes a side, until charred and cooked through.

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3. Rest the chicken 5 minutes, then slice thickly.

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4. Pound the anchovies and garlic to a paste in a mortar.

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5. Whisk the paste with the mayonnaise, lemon juice, mustard, Worcestershire and grated Parmesan.

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6. Warm the tortillas in a dry pan for 20 seconds a side.

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7. Toss the shredded lettuce with just enough dressing to coat it.

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8. Lay the lettuce down the middle of each tortilla, add the sliced chicken and the Parmesan shavings.

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9. Fold the bottom up, then roll tightly from one side.

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10. Cut each in half on the diagonal and serve straight away.

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Chef’s Tips

• Dress and roll at the last minute.
• Anchovies are the dressing, not an option.
• Warm the tortilla or it cracks as you roll.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Salt and vinegar crisps
• A wedge of lemon
• Iced tea

Storage & Reheating

Assemble to order. The dressing keeps 4 days refrigerated.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.