Chicken Caesar Salad Wraps with Lemon Peppercorn Chicken by Abby

Ingredients

• 1 1/2 lbs chicken breasts
• 1/4 cup olive oil, divided
• 2 tbsp lemon juice, divided
• 2 cloves garlic, grated, divided
• 2 tsp ground black peppercorns, divided
• 1/2 tsp salt, divided
• 1 pinch red pepper flakes
• 2 romaine hearts, finely chopped (about 8 cups)
• 1 cup crushed croutons or breadcrumbs
• 2/3 cup grated parmesan cheese, divided
• 1/2 cup Caesar dressing, plus more for serving
• 4 burrito-sized tortillas
• 1/2 cup Greek yogurt
• 1/2 cup mayonnaise
• 2 tsp Dijon mustard
• 1 tsp anchovy paste
• 1 tsp Worcestershire sauce
• 1 tsp lemon zest

Instructions

1. Prepare the lemon peppercorn chicken: Pat the chicken breasts dry. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 2 grated garlic cloves, 1/2 tsp salt, 2 tsp ground black peppercorns, and 1 pinch red pepper flakes.
2. Toss the chicken breasts in the marinade, ensuring they are evenly coated.
3. Heat 2 tbsp olive oil in a large skillet over medium heat.
4. Carefully place the marinated chicken breasts in the hot skillet. Cook for 10-16 minutes, flipping halfway through, until the internal temperature reaches 165ºF (74ºC).
5. Transfer the cooked chicken to a clean cutting board and let it cool. Once cooled, dice the chicken into bite-sized pieces.
6. Prepare the Caesar dressing: In a medium bowl, whisk together 1/2 cup Greek yogurt, 1/2 cup mayonnaise, the remaining 2 grated garlic cloves, 2 tsp Dijon mustard, 1 tsp anchovy paste, 1 tsp Worcestershire sauce, 2 tbsp lemon juice, 1 tsp lemon zest, 1/2 cup grated Parmesan cheese, and 1/2 tsp freshly grated black pepper until smooth and well combined.
7. Taste the dressing and adjust seasoning with salt and pepper as needed.
8. Assemble the salad: In a large bowl, combine the finely chopped romaine hearts, crushed croutons or breadcrumbs, 2/3 cup grated Parmesan cheese, the diced lemon peppercorn chicken, and 1/2 cup of the prepared Caesar dressing.
9. Toss the salad ingredients gently until everything is evenly coated with the dressing.
10. Assemble the wraps: Warm one burrito-sized tortilla in the microwave for about 20 seconds until it becomes pliable.
11. Place approximately 2 heaping cups of the prepared salad mixture onto the center of the warm tortilla.
12. Fold in the sides of the tortilla, then tightly roll it up from the bottom, squeezing gently to create a compact wrap.
13. If desired, wrap the finished roll in parchment paper.
14. Repeat the warming, filling, folding, and rolling process for the remaining tortillas.
15. Cut each wrap in half before serving. Enjoy!