I thought that this week I would try a wrap, so I found a great looking, simple recipe, which is the baker upstairs chicken caesar salad wraps. As the ingredients are given in cups I had to convert to tablespoons and grams, I also halved the ingredients as I was only making two portions.
Hellmann’s Light Mayonnaise, Waitrose Parmigiano Reggiano, Fresh Lemon Juice, Lee & Perrins Worcestershire Sauce, Maille Dijon Mustard, Fresh garlic clove, Bertolli Extra Virgin Olive Oil, Waitrose British Roast Chicken Breast Fillets, Waitrose essential Romaine Hearts, Waitrose essential Large Tortilla Wraps
Level of difficulty
The recipe was very simple, although converting to tbsps and grams and reducing the recipe required some thinking about. There is an art in wrapping the tortilla, but as long as you don’t overfill, it isn’t hard.
Time taken to prepare
This was quick to make, about 10 minutes, as the chicken was pre-cooked. If you are cooking the chicken fresh for the recipe it would take considerably longer. I like that the dressing was made in a bowl and everything else was added to it. It would probably have been even quicker if I had not needed to convert the ingredients and reduce the amounts.
There was a good balance in the recipe between the filling and the dressing. I quite like anchovy fillets in my Caesar dressing and I might perhaps try adding an anchovy next time and some seasoning.
This is the first time I have made a Chicken Caesar Salad wrap and I would definitely do so again. The flavours were well-rounded and it tasted as good as any shop bought wrap. Despite the low-fat mayonnaise, because of the chicken, oil and tortilla this isn’t a particularly low-calorie recipe, so probably one to avoid if you are watching your weight.
Do you have a favourite Caesar Salad wrap recipe? What would you recommend?