This chicken Caesar salad wrap recipe is elevated by the irresistible smoky flavor of grilled chicken and grilled romaine. Whisk together this easy Caesar salad dressing, toss with the grilled chicken and romaine and wrap it all together for a delicious lunch or dinner to serve two.
Active Time: 30 minutes |
Total Time: 30 minutes
1 1/2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon low-fat mayonnaise
1 small clove garlic, minced
1/4 teaspoon freshly ground pepper
1 boneless, skinless chicken breast (about 8 ounces), trimmed
Pinch of salt
1 small romaine heart
2 1/2 tablespoons finely shredded Parmesan cheese
2 8- to 9-inch spinach wraps, warmed
Preheat grill to medium-high.
Combine lemon juice, oil, mayonnaise, garlic and pepper in a medium bowl.
Oil the grill rack (see Tip). Sprinkle chicken with salt. Cut romaine in half lengthwise, leaving the root end intact. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 6 minutes per side. Two minutes before the chicken is done, place the romaine on the rack and grill, turning once or twice, until lightly charred and beginning to wilt, 2 to 3 minutes total.
Cut the chicken into bite-size pieces. Cut the root ends off the romaine, then chop the leaves. Add the chicken, lettuce and Parmesan to the bowl with the dressing; toss until well combined. Fill each wrap with the salad (about 1 1/2 cups each) and roll closed.
Per serving :
16 g Fat;
4 g Sat;
7 g Mono;
69 mg Cholesterol;
40 g Carbohydrates;
32 g Protein;
5 g Fiber;
680 mg Sodium;
390 mg Potassium
Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.