Grilled Chicken Caesar Wraps with Mayo-Free Dressing
- Author: Annie Chesson
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 8 servings 1x
- For the chicken:
- 3 chicken breasts
- 1 lemon
- 2 teaspoons garlic powder
- For the dressing:
- 1 cup 2% cottage cheese
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon anchovy paste
- 1/4 cup fresh grated parmesan cheese
- 1 clove garlic
- 1/2 cup water
- For the wraps:
- 8 whole wheat tortillas
- 2 heads romaine lettuce, chopped (amount may vary depending on size – you’ll need about 4 packed cups of lettuce)
- 1/4 cup fresh grated parmesan cheese
- Pound your chicken breasts out using a meat tenderizer/mallet (this step is optional, but it makes your chicken tender and juicy and helps it cook faster)
- Place your chicken breasts in a dish or large ziplock bag and add the juice of one lemon, your garlic powder, salt and pepper. Toss until chicken is evenly coated in marinade, and set in the fridge until your dressing is done
- For your dressing, add all ingredients (cottage cheese, lemon juice, Worcestershire, anchovy paste, 1/4 cup parmesan, garlic clove, and water) to a blender along with some salt and pepper
- Blend until smooth and totally combined – add more water if your dressing is too thick
- Place your dressing in the fridge until ready to assemble
- Remove your chicken from the marinade and grill until it is cooked through (you can do this inside using a grill pan and a bit of olive oil or outside using a traditional grill – both work just fine)
- Chop your chicken into small cubes and set aside – you might want to let it cool a bit so it doesn’t wilt your romaine
- To assemble: in a large bowl, add your lettuce, 1/4 cup parmesan cheese, chicken, and dressing to taste (I used about 1 cup of dressing – the recipe makes 1 3/4 cup, which leaves some left over for dipping)
- Toss to combine and fill your tortillas with the mixture. Wrap it up and serve!
- If you want to make this in advance and eat individual wraps throughout the week, do the following: mix your romaine and your 1/4 cup of parmesan cheese and store that in a large bag. Cut your chicken up and store that in a tupperware. Store your dressing separately as well. When ready to make the individual wrap, add about 1/2 cup of the lettuce/cheese mixture and a heaping 1/3 cup of the chicken mixture into a bowl. Toss with about 2 tablespoons of dressing and add the dressed salad into a tortilla. The recipe will make 8 wraps if you generally follow those amounts
