CHICKEN CAESAR WRAPS WITH CRISPY CHEESE

Chicken Caesar Wraps with Crispy Cheese image

Provided by Molly Yeh

Time 10h5m

Yield 8 servings

Number Of Ingredients 24

Previous Next

Ingredients

12 ounces romaine hearts (from 1 to 2 heads), chopped
Dressing, recipe follows
Eight 10-inch/burrito-size flour tortillas
Roasted Chicken, recipe follows
2 cups store-bought Parmesan crisps, preferably Moon Cheese, or see recipe below for homemade
Extra-virgin olive oil, for cooking
6 tablespoons (96 grams) mayonnaise
1/4 cup (60 grams) lemon juice (from 1 lemon)
1/4 cup (63 grams) Dijon mustard
1/4 teaspoon Worcestershire sauce
2 cloves garlic, grated
1/2 cup (120 grams) extra-virgin olive oil
1/2 cup (60 grams) shredded Parmesan
Pinch kosher salt
Freshly ground black pepper
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
One 3- to 4-pound whole chicken
1/4 cup (60 grams) mayonnaise
2 cloves garlic, grated
1/2 teaspoon Worcestershire sauce
8 ounces shredded Parmesan
1/4 teaspoon cayenne pepper
Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Steps:

Coat the lettuce in some Dressing and reserve the remaining Dressing for serving on the side.
To assemble a wrap: Lay a tortilla flat on a clean surface. Pile about 1 1/2 ounces dressed lettuce on the lower third of the tortilla. Top with 3 to 4 slices chicken (more or less, as desired) then sprinkle with the Parmesan crisps. Fold the wrap over the filling, tuck in the sides and continue to roll. Repeat with the remaining tortillas, lettuce, chicken and Parmesan crisps.
Heat a drizzle of olive oil in a large skillet over medium-high heat and crisp the tortilla for a few minutes on both sides, or until golden. Repeat with the remaining wraps.
Remove the wraps to a work surface. Cut in half on a bias and serve with additional Dressing for dipping.
Whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire and garlic in a mixing bowl or measuring cup. Slowly drizzle in the olive oil and whisk to emulsify. Stir in the Parmesan and season with salt and pepper. Adjust the consistency with a little water if it is too thick.
Sprinkle the salt and pepper all over the outside and in the cavity of the chicken and rub into and underneath the skin. Place on a rack over a sheet pan and refrigerate, uncovered, for at least 6 hours or up to overnight. Allow the chicken to come to room temperature before cooking.
Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
In a small bowl, combine the mayonnaise, garlic and Worcestershire, then schmear the mixture all over the chicken. Roast the chicken on a rack in a roasting pan until a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165 degrees F, begin checking at around 50 minutes. (If the skin gets too dark, tent with aluminum foil.) Allow to rest 30 minutes before carving. Carve the chicken into bite-sized pieces.
In a medium bowl, add the cheese and cayenne pepper. Toss to combine. Spread the cheese evenly across the prepared baking sheet. Bake until the cheese is bubbling, crispy and golden brown, 18 to 20 minutes. Set aside to cool completely, then break up into shards.