Emma's Recipes

1. Emma's Recipes
2. Lunch
3. Chicken Caesar

Chicken Caesar Wrap

Ingredients:

• 1 cup white bread, cut into cubes
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 3/4 teaspoon garlic powder, divided
• 3/4 teaspoon Kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 large chicken breast (about ½ lb.) sliced in half lengthwise.
• 1/2 teaspoon dried oregano
• 1 head romaine lettuce, chopped
• 2 tablespoons to ¼ cup caesar dressing
• 1/4 cup finely grated Parmesan
• 4 flour tortillas

For the dressing:

• 3 oil-packed anchovy fillets, drained and minced (optional)
• 2 cloves garlic, minced
• 2 large egg yolks
• Juice of 1/2 lemon
• 1/2 cup olive oil

Instructions:

1. Preheat oven to 375°. On a rimmed baking sheet, toss bread with 1 teaspoon olive oil, ¼ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon pepper. Spread in a single layer and bake until golden and crisp, usually about 10 to 12 minutes.
2. Meanwhile, season chicken on all sides with oregano and remaining ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon pepper. In a large skillet over medium-high heat, heat remaining 1 tablespoons oil until shimmering. Cook chicken, turning occasionally, until both sides have a nice sear and an instant-read thermometer inserted into thickest part of breast registers 165º, 2 to 3 minutes per side.
3. Transfer chicken to a cutting board. Once cool enough to handle, slice chicken into strips.
4. In a large bowl, toss chicken, croutons, lettuce, Parmesan, and desired amount of Caesar dressing; season with salt and pepper
5. Divide salad among tortillas and wrap up burrito-style. Slice in half and serve.

For the dressing:

1. Make dressing: In a medium bowl, whisk together anchovies, garlic, egg yolks, and lemon juice. Slowly begin adding the olive oil, whisking constantly, until all olive oil is incorporated.

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