Discover delicious new flavors with Chef Tom's Grilled Chicken Caesar Wrap! Packed with flavor, this wrap uses a scrumptious scratch-made dressing and is sure to delight your palate.
WHAT YOU'LL LOVE
- Splitting the dressing before it touches raw chicken: Setting aside half the Caesar dressing before using the rest as a marinade keeps a clean batch for dressing the salad, so nothing that's touched raw chicken ends up on the finished dish.
- Grilling the romaine before chilling it: A quick char on the cut side adds smoky flavor and light color without wilting the lettuce, and chilling it afterward keeps the salad crisp instead of serving warm, limp greens.
- A crouton crumble instead of whole croutons: Toasting seasoned panko into a fine crumb gives every bite of the wrap a bit of crunch, instead of whole croutons that would fall out or make the wrap hard to roll tightly.
- Building the wrap in layers: Starting with cheese and tomato against the wrap, then the dressed salad, then chicken, then more cheese and crumble on top keeps the wetter salad from soaking straight through the tortilla.
Grilled Chicken Caesar Wrap
Tom Jackson
Rated 5.0 stars by 2 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
12 minutes
Calories
663
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a Grilled Chicken Caesar Wrap featuring a scratch-made Caesar dressing that'll ruin store-bought dressing for you forever!
Ingredients
- 1 lb chicken tenderloins
- Caesar dressing (recipe below)
-
Cattleman’s Grill Italiano Seasoning
- Romaine lettuce, halved length-wise, grilled
- 6 slices Tomato
- 6 slices Provolone
- Parmesan
- Crouton crumb (recipe below)
- 4 large Spinach wraps
- 1 egg yolk
- 8 oil-packed anchovy filets, minced
- 1 tbsp garlic paste (4 cloves grated on microplane)
-
1 tsp Kozlik’s Dijon Classique
-
1 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
-
2 tsp Worcestershire sauce
-
1 tsp Cattleman’s Grill Pit Fire Hot Sauce
- 1 cup Parmigiano-Reggiano, finely grated
-
Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh ground, to taste
- 1/4 cup panko
-
1 tbsp extra virgin olive oil
-
1/2 tsp Cattleman’s Grill Italiano Seasoning, fine ground
For the Caesar Dressing:
For the Crumb Crouton:
Directions
- Preheat your grill to 500ºF set up for direct grilling.
Combine the egg yolk, minced anchovy, garlic paste and Kozlik’s Dijon Classique in a medium sized bowl. Whisk to combine. Continue whisking and slowly drizzle in the extra virgin olive oil. As you work in more of the oil you can add the oil quicker until all oil is incorporated. You should have a thick consistency when all oil is added. Next, whisk in the lemon juice, Worcestershire sauce, Cattleman’s Grill Pit Fire Hot Sauce and finally the Parmigiano-Reggiano. Season with fresh cracked Jacobsen Salt Co. Tellicherry Black Peppercorns.
- Place half of the dressing in a container in the refrigerator. Combine the other half in the same bowl with your chicken tenderloins. Toss to coat the chicken. Cover. Marinate for at least 30 minutes.
- Quickly grill the romaine cut side down to get grill marks. Don’t totally wilt the lettuce. Remove from the grill and transfer to the refrigerator to chill. Dice the romaine.
- To make the bread crumb crouton, combine all ingredients and mix well.
- Remove the chicken tenderloins from the caesar marinade. Season with Cattleman’s Grill Italiano Seasoning. Grill tenderloins until the internal temperature reaches 155ºF, turning to get nice grill marks on both sides. Remove from the grill and dice the chicken.
- Place your romaine in a bowl. Dress with the Caesar dressing. Start with less than you think you’ll need, and add more to taste.
- Quickly grill the spinach wraps just long enough to make it pliable and soft, then remove.
Lay down a slice or two of provolone cheese in the center of the wrap. Lay a couple of slices of tomato on the provolone. Place your dressed caesar salad on top. Cover with diced chicken. Sprinkle more parmesan over the chicken, and then the crouton crumble over everything. Roll the wrap up like a burrito. Chill for later or serve immediately.
Recipe Note
Recipe FAQ
Why split the Caesar dressing in half before marinating the chicken?
Setting aside a clean portion of dressing before the rest touches raw chicken means you always have a batch that's never been near raw meat to actually dress the salad and wrap with.
Why grill the romaine and then chill it instead of serving it warm?
A quick char on the cut side adds smoky flavor and color without wilting the leaves. Chilling it afterward brings back the crisp, cold bite you expect from a Caesar salad instead of serving warm greens.
Why make a crumb crouton instead of using whole croutons?
A fine, toasted panko crumb spreads evenly through the wrap and adds crunch to every bite, where whole croutons would either fall out of the wrap or make it too bulky to roll tightly.
What internal temperature should the chicken tenderloins actually reach?
This recipe lists 155°F, but USDA's minimum safe internal temperature for poultry is 165°F. Cook the tenderloins to at least 165°F to make sure they're fully safe before dicing and adding them to the wrap.
Is it safe to use raw egg yolk in the Caesar dressing?
Traditional Caesar dressing is made with raw egg, which carries a small salmonella risk. If you'd rather avoid it, pasteurized egg yolks are a safe substitute that won't change the texture or flavor of the dressing.
Why assemble the wrap with cheese and tomato against the tortilla first?
Putting the cheese and tomato down first creates a barrier between the tortilla and the dressed, wetter salad layered on top, helping the wrap hold together instead of getting soggy.
How indoor-friendly is this recipe?
3 out of 5 — the dressing and crouton crumble come together entirely off the grill, and a hot cast iron skillet or broiler can stand in for grilling the chicken, romaine, and wraps.
Recipe Highlights
Splitting the dressing: Keeps a clean batch separate from anything that touches raw chicken.
Grilled-then-chilled romaine: Adds char and smoke while keeping the salad crisp and cold.
A fine crouton crumble: Distributes crunch evenly instead of bulky whole croutons.
Layered assembly: Cheese and tomato against the wrap protect it from the wetter salad on top.
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Nutrition
Nutrition
- Nutrition Serving Size
- 18.64 oz
- per serving
- Calories
- 663
- Carbs
- 47 grams
- Protein
- 48 grams
- Fat
- 30 grams
- Sodium
- 2006 milligrams
