You have a romaine lettuce in the fridge, two chicken fillets, and twenty-five minutes ahead of you — what do you do? This Caesar wrap is the honest answer to that question, the one you ask yourself at 12:30 PM when you neither have the desire nor the time to complicate things. Everything that makes the classic Caesar salad successful, folded into a soft tortilla.
Ingredients :
- Chicken fillets — Chicken provides the protein and substance of the wrap — without it, it’s a rolled salad, not a meal. Cut into thin strips, they cook quickly and stay tender. Prefer thick fillets rather than very thin cutlets that dry out in seconds over high heat. Leftover roast chicken from the day before works perfectly.
- Wheat tortillas — They serve as both a container and a soft texture that balances the crunch of the lettuce. Choose large tortillas (28-30 cm) to have some leeway when rolling — small ones tear and let the filling escape. Heated dry in a hot pan for 10 seconds before filling, they become slightly more pliable and less brittle.
- Romaine lettuce — It’s the soul of the Caesar salad, and here it plays two roles: the crunch that contrasts with the creamy sauce, and the freshness that lightens the whole. Don’t replace it with iceberg lettuce (too watery) or baby greens (too soft). Wash it, dry it well — a damp leaf will make the tortilla soggy in ten minutes.
- Parmesan — It provides the natural salt and umami depth of the recipe — it’s what makes you recognize the Caesar taste even without anchovies. Shavings made with a vegetable peeler have more presence than finely grated Parmesan in a bag, which melts into the sauce without being really felt. Finely grated pecorino also works very well.
