Light Bites
International
InternationalChicken Caesar Wrap
A handheld take on the Caesar, from a quick wrap with shop-bought dressing to a griddled chicken wrap with a scratch-made anchovy dressing and croutons. The tiers improve the chicken, dressing and finish.
Nut-free
Ultimate version
Griddled marinated chicken thigh with a scratch anchovy-and-garlic Caesar, sourdough croutons and parmesan.
Per serving£4.70
Total cost£9.40
Time34 min
Ingredients for 2
- Chicken
- 2 boneless chicken thighs , skin removed
- 1 tbsp olive oil
- 1 clove garlic , crushed
- 1 lemon , zested and juiced
- sea salt and black pepper , to taste
- Dressing
- 4 anchovy fillets , finely chopped
- 3 tbsp good-quality mayonnaise
- 25 g parmesan , finely grated, plus shavings to serve
- 1 tsp dijon mustard
- To assemble
- 1 slice sourdough , cubed for croutons
- 2 stone-baked flatbreads
- 1 baby gem lettuce , shredded
Method
- Marinate the chicken thighs in the oil, garlic, lemon zest and juice, salt and pepper for 10 minutes.
- Toss the sourdough cubes in a little oil and bake or pan-toast until crisp and golden.
- Whisk the anchovies, mayonnaise, grated parmesan, dijon and a splash of water into a smooth, pourable dressing.
- Griddle the chicken over high heat for 5 to 6 minutes a side until charred and cooked through, then rest and slice.
- Warm the flatbreads, toss the baby gem with most of the dressing, and layer with chicken, croutons and parmesan shavings.
- Drizzle with the last of the dressing, roll up firmly and slice on the diagonal.
Equipment
- griddle pan
- bowl
- whisk
- baking tray
The three ways, side by side
Budget
Cooked chicken slices, bagged lettuce and bottled Caesar dressing in a plain wrap.
Better
Pan-fried seasoned chicken breast with cos lettuce, parmesan and a creamy Caesar in a seeded wrap.
Ultimate
Griddled marinated chicken thigh with a scratch anchovy-and-garlic Caesar, sourdough croutons and parmesan.
