Grilled Chicken Caesar Wrap

Name: Grilled Chicken Caesar Wrap
Ingredients: 4 boneless skinless chicken breast halves (about 8-ounces each); 1/4 cup extra-virgin olive oil; Zest of 1 lemon (about 1 teaspoon); 1/4 cup freshly squeezed lemon juice (about 2 lemons); 2 cloves garlic, minced or grated; Kosher salt and freshly ground black pepper; 1 cup low-fat sour cream; 2 tablespoons grated Parmesan; 1 tablespoon freshly squeezed lemon juice (about 1/2 lemon); 1 tablespoon Dijon mustard; 2 teaspoons Worcestershire sauce; 1 anchovy, smeared with a fork to a paste; 1/2 clove garlic, minced or grated; Kosher salt and freshly ground black pepper; 1/2 pint cherry tomatoes, quartered; 1 heart romaine lettuce, chopped into bite-size pieces; Parmesan Croutons, recipe follows; Four 12-inch sundried tomato tortillas, toasted with a little oil; 1/2 French baguette day-old, crust removed and cut into 1/2-inch cubes (about 4 cups); 2 tablespoons grated Parmesan; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil

22 ingredients

17 steps

Ingredients

4 boneless skinless chicken breast halves (about 8-ounces each)
1/4 cup extra-virgin olive oil
Zest of 1 lemon (about 1 teaspoon)
1/4 cup freshly squeezed lemon juice (about 2 lemons)
2 cloves garlic, minced or grated
Kosher salt and freshly ground black pepper
1 cup low-fat sour cream
2 tablespoons grated Parmesan
1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 anchovy, smeared with a fork to a paste
1/2 clove garlic, minced or grated
Kosher salt and freshly ground black pepper
1/2 pint cherry tomatoes, quartered
1 heart romaine lettuce, chopped into bite-size pieces
Parmesan Croutons, recipe follows
Four 12-inch sundried tomato tortillas, toasted with a little oil
1/2 French baguette day-old, crust removed and cut into 1/2-inch cubes (about 4 cups)
2 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper
2 tablespoons olive oil

Directions

1

For the chicken: Place the chicken in a shallow dish just large enough to hold them.
2

Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined.
3

Pour the oil mixture over the chicken and toss to coat.
4

Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight.
5

Preheat a grill pan or an outdoor grill to medium-high heat.
6

Remove the chicken from the oil mixture and pat dry.
7

Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side.
8

Transfer the chicken to a plate to cool slightly.
9

Thinly slice the chicken against the grain and set aside.
10

For the dressing: Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl.
11

For the sandwich build: Place the sliced chicken, 1/2 cup sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl.
12

Toss to coat evenly.
13

Fill each tortilla with the chicken mixture.
14

Preheat the oven to 375 degrees F. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper.
15

Drizzle with the oil and mix well.
16

Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes.
17

Yield: 4 cups.