Chargrilled chicken Caesar wraps
From Saturday Kitchen
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, shredded
- 45²µ/1½´Ç³ú parmesan shavings
- 8 flour tortilla wraps
For the dressing
- 1 small clove garlic, crushed
- 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
Method
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.
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