Best Caesar Salad Wraps Recipes

TACO CHICKEN CAESAR SALAD WRAPS

Steps:

• Heat the oil in a medium skillet over medium-high heat. Add the chicken, chili powder, paprika, cumin and some salt and pepper to the skillet and cook, stirring occasionally, until the chicken is evenly coated with the spices, browned and cooked through, 5 to 7 minutes. Set aside.
• To make the dressing, mix the mayonnaise, Dijon mustard, adobo sauce, garlic salt, Worcestershire sauce and salt and pepper to taste in a medium bowl until well combined. Add the romaine lettuce and toss until well coated. Then add 1/2 cup of the Parmesan and toss again.
• Lay out the tortillas and top each one with half of the dressed romaine, tomatoes, Cheddar cheese and taco chicken. Sprinkle each with 2 tablespoons Parmesan. Roll up the tortillas, leaving one end open, then wrap in sandwich paper, leaving 1 to 2 inches of the wrap open and exposed. Enjoy, removing the paper as needed. To transport, cover each wrap entirely in foil.

CAESAR SALAD TO GO: SHRIMP OR CHICKEN LETTUCE WRAPS WITH CREAMY CAESAR DRESSING

Steps:

• Cut the bottoms off the romaine and cut the hearts in half lengthwise. Wash the lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu.
• Remove the tails from the shrimp and place the shrimp in a bowl or, if this is a picnic meal, pack for travel.
• To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors.
• Slice the meat up on an angle. Arrange on a plate or in a plastic container.
• Place the mayo, garlic, lemon zest and juice, anchovy paste, cheese, Worcestershire, and pepper in the blender and turn it on. Stream the EVOO into the dressing through the center of the lid. When the dressing is combined, use a rubber spatula to remove the thick dressing to a bowl or a plastic container.
• Place the lettuce on a serving platter or pack in a large plastic bag or container to travel.
• To assemble, spread some dressing onto a lettuce leaf. Fill the leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!

CHICKEN CAESAR SALAD WRAPS

Steps:

• 1. Lightly spray chicken with oil using Kitchen Spritzer. Press garlic with Garlic Press; firmly press garlic into chicken using Skinny Scraper. Heat (8-in.) Sauté Pan lightly sprayed with oil using Kitchen Spritzer over medium-high heat 1-3 minutes or until shimmering. Cook chicken 15-20 minutes or until no longer pink in center, turning once with Chef's Tongs. Remove chicken from pan; cool. Slice into 1/4-inch-thick strips using Utility Knife. Place chicken in Classic Batter Bowl. 2. Chop onion and olives using Food Chopper. Chop bell pepper with Utility Knife. Grate Parmesan cheese using Rotary Grater. Slice lettuce. Add onion, olives, bell pepper, cheese, lettuce, croutons and dressing to chicken in Batter Bowl; toss mixture to coat evenly with dressing. 3. For each wrap, place about 3/4 cup of the chicken mixture on tortilla. Roll up tortilla tightly. Repeat with remaining tortillas and filling. To serve, cut each roll in half diagonally with Bread Knife. Yield: 6 servings of 1 sandwich Nutrients per serving: Calories 270, Fat 5 g, Sodium 460mg, Dietary Fiber 5 g U.S. Diabetic exchanges per serving: No information is currently available. Cook's Tips: If you and your guest like things spicy, use hot chili beans for a dish with more heat. Lean ground turkey can be substituted for the ground beef.

10 MINUTE CHICKEN CAESAR SALAD WRAPS

Steps:

• In a large bowl, mix together cooked chicken, shredded lettuce, tomatoes, carrots, Parmesan cheese, and Caesar salad dressing. Add salt and pepper as needed.
• Divide salad filling between 4 tortillas.
• Roll up each tortilla and serve.

CHICKEN CAESAR SALAD LUNCH WRAPS RECIPE - (4.6/5)

Steps:

• Serves 4 In a medium bowl, mix together all the ingredients except for the tortillas. Coat the salad evenly with the dressing Spread 1 heaping cup of the chicken salad mixture onto the tortilla. Fold the left and right sides of the wrap in until they touch and roll from the bottom to make a wrap. Repeat procedure for remaining 3 wraps. MAKE IT GLUTEN-FREE: You can substitute gluten-free wraps and confirm the salad dressing is gluten-free to make this recipe gluten-free. Nutrition Facts Serving Size: 1 wrap Calories 220 Carbohydrate 21 g Protein 25 g Fat 10.0 g Saturated Fat 1.9 g Sugar 2 g Dietary Fiber 13 g Cholesterol 50 mg Sodium 505 mg Potassium 285 mg

CAESAR SALAD WRAPS

Steps:

• Toss romaine, onion, cheese and dressing to coat.
• Spread romaine mixture evenly down center of each tortilla. Top with eggs and tomatoes.
• Fold up one end of tortilla about 1 inch over filling; fold right and left sides over folded end, overlapping. Secure with toothpick if necessary. Serve immediately.