Chargrilled Chicken Caesar Wraps With Parmesan Pancakes
This recipe brings together perfectly grilled chicken with a flavorful Caesar salad dressing, all wrapped up in a soft flour tortilla for a delicious and satisfying meal. The tender chicken, crispy lettuce, and tangy parmesan create a wonderful combination of textures and flavors. Perfect for a quick and tasty lunch or dinner option!
— Constant Cookbook
Ingredients
- 4 skinless chicken breasts
- 2 tbsp extra virgin olive oil
- salt and freshly ground black pepper
- 2-3 hearts of cos or romaine lettuce
- 45g/1½oz parmesan
- 100g/3½oz plain flour
- 1 tbsp grated parmesan
- 1 egg
- 100ml/3½fl oz milk
- 1 small clove garlic
- 3 anchovy fillets
- 1 large egg yolk
- ½ tsp Dijon mustard
- 2 tsp lemon juice
- salt and freshly ground black pepper
- 150ml/5¼fl oz olive oil
Instructions
- Flatten the chicken breasts slightly with a meat mallet. Brush with olive oil and season.
- Preheat a grill pan until hot and cook chicken for 10-15 minutes, turning once. Remove from the heat and set aside to rest..
- To make the dressing, pound the garlic and anchovies in a mortar and pestle or blend using a hand blender.
- Place in a bowl and add the egg yolk, mustard, lemon juice and seasoning.
- Whisk in the oil slowly to make a thick creamy dressing.
- Cut the warm chicken into chunky strips and tip into the bowl with the lettuce.
- Throw in the parmesan shavings and enough dressing to coat and toss well.
- Place a good handful of the mixture onto each of the flour tortilla wraps and fold over one end before rolling up. Serve immediately.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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