I made Caesar dressing for the first time and I’m never buying the bottled stuff ever again. It took a minute to make and it was so much fresher! After yesterday’s insanely rich Cajun Shrimp Pasta, I really needed something a bit lighter. This really hit the spot and it’s portable, so I can just grab it and run.
Caesar Dressing:
1 cup Mayonnaise
½ teaspoon Anchovy Paste
1 Tablespoon Dijon Mustard
2 Tablespoons Lemon Juice
1 Tablespoon Dijon Mustard
1 teaspoon Worcestershire Sauce
½ cup Parmesan Cheese
1 teaspoon Smoked Paprika
1 teaspoon Garlic Powder
Salt and Pepper to taste
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Chicken:
1 large Chicken Breast
¼ teaspoon Garlic Powder
¼ teaspoon Smoked Paprika
Salt and Pepper to taste
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Wrap:
2 large Spinach Tortillas
2 ½ cup Lettuce; chopped
½ cup Tomatoes; cored and chopped
2 Tablespoons Parmesan Cheese
- Add the Caesar ingredients to a medium bowl and whisk until combined. Cover and set aside.
- Heat a skillet over medium-high heat and add a drizzle of olive oil once hot. Sear the chicken on both sides, then reduce the heat to medium-low and cook the chicken for 10 minutes or until the internal temperature reaches 165°F. Transfer to a cutting board and rest for 2 minutes before slicing.
- Lay out the tortillas and add a healthy dollop of the caesar dressing over top, spreading it with the back of a spoon. Add half of the lettuce, chicken, tomatoes and parmesan. Wrap tightly and repeat with the other wrap.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 