Grilled Caesar Salad Wrap for Two

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2013

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Read the full recipe after the video.

Recipe Summary test

total:
30 mins
Servings:
2

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat grill to medium-high.

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  • 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 degrees 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.

Tips

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.

Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you're on the go. That's why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.

Nutrition Facts

Serving Size: 1 wrap
Per Serving:
426 calories; protein 32.3g; carbohydrates 39.5g; dietary fiber 4.6g; sugars 2.5g; fat 16g; saturated fat 4.1g; cholesterol 69mg; vitamin a iu 6260.9IU; vitamin c 7.5mg; folate 102.6mcg; calcium 117.1mg; iron 1.6mg; magnesium 36mg; potassium 390.2mg; sodium 679.9mg; thiamin 0.1mg.
Exchanges:

2 starch, 1/2 vegetable, 3 1/2 lean meat, 1 1/2 fat

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