Ever tried to eat Caesar salad on the go? Our chicken Caesar Wrap is the perfect on-the-go, protein packed, healthy and easy lunch or snack for the office, the lunch box or a picnic.
- 3 Medium Boneless, skinless chicken thighs
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 large head of Romaine washed, dried and torn into bite size pieces
- 1 cup shredded Parmesan cheese
- 8 six inch flour tortillas
- 8 hard taco shells
- 2 Tablespoons extra virgin olive oil
- 1/4 cup canola oil
- 1 Tablespoon Worcestershire sauce
- 2 cloves minced garlic
- 3 Tablespoons fresh lemon juice about 1 lemon plus extra wedges for garnish
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1 large egg, optional or 1 Tablespoon or mayo or leave out
- 1/2 cup shredded Parmesan cheese
- 1/2 cup mayonnaise
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In a blender, a bowl with a whisk or in a cruet, add all of the dressing ingredients and mix well. If not using right away make sure to mix again before dressing the salad.
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Salt and pepper the chicken on both sides. A pinch of kosher salt per side of chicken and a grind or two or pepper. Add a Tablespoon of canola oil to a skillet over medium heat. After a minute add the chicken and cook for about 5 minutes per side.
Flip and cook another 4-5 minutes, until cooked through but still moist. Cut into the thickest part and make sure that there is no raw meat in the center of the chicken (if you have an instant read thermometer it should read 180 degrees).
When cooked, remove the chicken to a cutting board and lightly tent with foil for at least 5 minutes. Then cut into bite size pieces.
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Wipe the chicken pan out with a paper towel, a little residual oil leftover is fine, actually better.
Spread about a tablespoon of mayonnaise on the center of the flour tortilla, leaving a 1” border plain.
Lay the flour tortilla in the hot pan (mayo side up), sprinkle with 1 Tablespoon shredded Parmesan cheese. It will only take about 30 seconds to a minute to lightly brown. Use the tip of a spatula to keep checking for a light golden brown color so that you don’t overcook the tortilla.
Remove the flour tortilla to a baking tray. Lay a crispy corn taco shell on one half of the flour tortilla, fold over and press the flour tortilla onto the corn shell. Place a fork or spoon sideways in the corn taco shell to keep the edges from falling together. Otherwise you’ll have a narrow opening for your Caesar salad and chicken. Repeat for the 8 tortillas.
Keep the baking tray full of the Double Decker Shells, lightly covered with foil, in a 200 degree oven until ready to eat.
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Put in ½ the lettuce and sprinkle with 2 pinches kosher salt or flaky sea salt. Add remaining lettuce and repeat with salt.
Pour ¼ cup of the dressing into the bottom of a large bowl. Add ½ the lettuce and sprinkle with 2 pinches kosher salt or flaky sea salt and ½ cup shredded Parmesan cheese. Toss with tongs until the leaves are coated.
Add the remaining lettuce and repeat with salt. Add a ¼ cup more dressing and toss again. You’ll have ½ the dressing left for another salad or use. Taste, you may want to add additional salt and pepper.
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Fill the Double Decker Shells with an 1/8 of the Caesar salad. Top with an 1/8 of the sliced chicken pieces. Serve with extra Parmesan cheese and lemon wedges. Delicious!
Ready in under 30 minutes if you follow the steps in order: To get this meal on the table in under 30 minutes you’ll want to follow my steps in order. Look at our Make Ahead Tips below too. This is a meal or snack that you can prepare on Sunday and serve later in the week.
Optional but good step: Unroll the chicken thigh and you’ll see that there is typically one end that is much thicker than the other. Place chicken thighs in a freezer zip lock bag and pound lightly with a rolling pin or heavy pan. By lightly pounding the thicker end you can get the chicken thighs the same height which will make the chicken cook more evenly.
Tip: Best to bring the chicken to room temperature by leaving on the countertop for 30 – 60 minutes, not necessary but will cook better.
Make Ahead: Dressing can be made up to a week ahead and kept in the refrigerator.
Greens can be washed, dried and torn a week ahead. Wrap in dry paper towels or a clean dishcloth, place in a container or resealable bag in the crisper drawer of your refrigerator.
Chicken can be cooked up to 3 days prior and kept in a container in the refrigerator.
See post for other tips and tricks