Chopped Chicken Caesar Wrap
Poached chicken folded with chopped romaine, croutons and Parmesan, then rolled in warmed tortillas with creamy Caesar dressing.
- 450 g chicken breast
- ½ pc lemon
- 1 tsp black peppercorns
- 1 tsp kosher salt
- 2 pc romaine lettuce
- 1 cup croutons
- 75 g parmesan cheese
- 135 ml caesar dressing
- 2 pc flour tortillas
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Poach the chicken: Place the chicken breast in a medium saucepan. Squeeze the lemon juice over the chicken and drop the spent lemon half into the pan. Add the salt and peppercorns, then cover with cold water by about 2 inches.
- Step 2
Set over high heat and bring to a boil. Remove from heat immediately, cover with a tight-fitting lid, and let the chicken sit undisturbed for 20 minutes until the internal temperature reaches 165°F (74°C). Do not lift the lid.
- Step 3
Cool the chicken completely (at least 30 minutes).
- Step 4
Chop: Roughly chop the cooled chicken into large chunks and transfer to a large metal mixing bowl.
- Step 5
Add the romaine, croutons, Parmesan, and Caesar dressing.
- Step 6
Run a pizza cutter back and forth and up and down through the bowl until the salad is uniformly mixed and the chicken is broken into bite-sized pieces.
- Step 7
Assemble and serve: Microwave the tortillas for 10 seconds to make them pliable. Spoon half the filling into the centre of each tortilla.
- Step 8
Fold the sides in, lift the bottom flap up and over the filling, and roll tightly away from you to seal.
- Step 9
Slice in half and serve immediately.
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