The lunch-counter classic, fixed
Chicken Caesar Wrap, Rebuilt
The chicken Caesar wrap everybody orders, rebuilt with a Greek yogurt Caesar, a high-fibre wrap and a lot more chicken. Same crunch. Half the mayo, none of the regret.
15minutes
4servings
41gprotein
390kcal est.
Method
- Whisk the yogurt, lemon, olive oil, anchovy, garlic, Dijon, Worcestershire and grated Parmesan into a dressing. Season with plenty of black pepper.
- Toss the romaine and chicken with about two-thirds of the dressing until every leaf is coated. Fold in the roasted chickpeas at the last second so they stay crunchy.
- Warm the wraps 20 seconds in a dry pan so they roll without cracking. Lay a quarter of the salad down the middle of each, top with Parmesan shavings and a little more dressing.
- Fold the sides in, roll tight from the bottom, and cut on the diagonal.
- Packing it: keep the dressing separate and assemble at lunch. The chickpeas stay crisp, the wrap stays dry.
What we swapped
The original dressing is a cup of mayonnaise plus a cup of Parmesan across four wraps, with croutons for crunch, rolled in a white flour tortilla. Here the dressing is Greek yogurt with anchovy, lemon, garlic and a third of the Parmesan, the crunch is toasted chickpeas, and the wrap is high-fibre. Half the fat and calories, and a third more protein.
Lightened up from Chicken Caesar Wrap Recipe by Erin Lives Whole.
