Chicken Caesar Wrap

Making Chicken Caesar Wrap Ahead

Assemble to order. The dressing keeps 4 days refrigerated.

Making Chicken Caesar Wrap

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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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Related guide: Rescuing a split sauce.

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A Few Pointers

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

Behind the Recipe

Dress the lettuce and roll the wrap at the last possible moment. Cos leaves collapse within about ten minutes of meeting a creamy dressing and a wrap made in advance is a wet parcel. The anchovies are not optional and they do not taste of fish in the finished dressing — they are where the savoury depth comes from, and a Caesar without them tastes like mayonnaise.

Serving Ideas

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

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

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