Chicken Caesar Salad Wrap

Name: Chicken Caesar Salad Wrap
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 1 breast leftover breaded chicken breast, sliced; 1 heart romaine lettuce, roughly chopped; 75 g giardiniera, roughly chopped; 1 garlic clove; 2 fillets anchovies in oil; 2 large flour tortillas; 4 tbsp mayonnaise; 15 g Parmesan, grated; 1 tsp Dijon mustard; 2 tsp giardiniera pickling liquid

This chicken Caesar salad wrap turns leftover breaded chicken into a quick, satisfying lunch with all the bold flavors of a classic Caesar. Creamy anchovy-Parmesan dressing, crisp romaine, and tangy giardiniera make every bite fresh, savory, and easy to love.

Servings2 Portions

Prep Time10 Mins

Cook Time0 Mins

Difficulty

Easy

Ingredients

leftover breaded chicken breast, sliced
1 breast
romaine lettuce, roughly chopped
1 heart
giardiniera, roughly chopped
75 g
garlic clove
1
anchovies in oil
2 fillets
large flour tortillas
2
mayonnaise
4 tbsp
Parmesan, grated
15 g
Dijon mustard
1 tsp
giardiniera pickling liquid
2 tsp

Step-by-Step Instructions

Crush the garlic and anchovies into a smooth paste using a mortar and pestle, or finely mince them together with the side of a knife. Transfer to a bowl and stir in the mayonnaise, grated Parmesan, Dijon mustard, and 2 tsp giardiniera pickling liquid. Mix until smooth, then season with black pepper and a little salt if needed.

Lay the tortillas flat and spread the Caesar dressing evenly over each one, leaving a small border around the edges. Top with the sliced chicken, chopped romaine, and chopped giardiniera. Roll each tortilla up tightly, folding in the sides as you go, then slice in half and serve right away.

Chef's Tips

If you do not have fresh garlic, use 1 tsp garlic granules instead. Warm the tortillas briefly before rolling to help prevent cracking, and avoid overfilling so the wraps stay tight. These wraps are best eaten fresh, but you can refrigerate them for up to 1 day if wrapped tightly.