These wraps are perfect for lunch or a quick weeknight dinner.
This recipe was created for Babble’s Family Kitchen.
Yield:
Serves 4 For the chicken 2 lbs Boneless skinless chicken breasts For the salad 1 Head of Romaine For the dressing 1 teaspoon Anchovy paste Additional Ingredients Green Spinach tortilla wraps 1. Add salt, pepper, onion powder, garlic powder and paprika to chicken. Preheat a large skillet. Drizzle with olive oil. Brown chicken on both sides until chicken is done. 2. Add lettuce, tomato and cheese to a large bowl for salad. 3. Prepare dressing by grating garlic in a medium bowl, adding the lemon juice, Worcestershire sauce and the mayo. Whisk to combine. Drizzle in the olive oil while continually whisking. 4. SLice chicken and add to salad. Pour dressing over salad and toss to coat. Assemble salad in wraps and serve with chips.Chicken Caesar Salad Wraps
Ingredients:
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon paprika
salt and pepper
olive oil
1 large tomato, sliced
1/3 cup Parmesan, grated
a few anchovies (optional)
the juice of 1 lemon
1 teaspoon Worcestershire Sauce
1/4 cup olive oil Mayonnaise, (instead of an egg)
1 garlic clove, grated
1/4 cup Olive oil
pepperDirections:
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