Chicken Caesar Wrap

 Good as is or with a cup of soup.   You could add avocado to this wrap if you would like.  

CHICKEN CAESAR WRAP

(makes 4)

Dressing Ingredients:

*1 cup sour cream or plain Greek yogurt 

*1 tablespoon dijon mustard 

*juice from 1/2 lemon (I add some zest too)

*3 tablespoons fresh grated parmesan cheese

*2 teaspoons Worcestershire sauce

*1 tablespoon anchovy paste (or one anchovy, mashed)

*1/4-1/3 cup milk (as needed to thin out dressing to desired thickness)

Marinade Ingredients:

*1/4 cup olive oil

*zest and juice from 2 lemons

*3 garlic cloves, minced

*1 teaspoon kosher salt

*1 teaspoon ground black pepper

Wrap Ingredients:

*4 boneless skinless chicken breasts tenders 

*8 slices bacon, cooked and chopped

*1 tomato, sliced

*romaine lettuce, chopped into bite-size pieces

*parmesan cheese, freshly grated

*4 12-inch flour tortillas

*croutons (I make my own)

Dressing Directions:

~Whisk all the ingredients together until will mixed.

~Cover and refrigerate for at least one hour.

Marinade Directions:

~Mix all ingredients together in a zip-loc bag.

~Add chicken tenders and seal bag.

~Turn bag over and over until chicken is completely coated.

~Refrigerate for at least 2 hours.

Making the wrap:

~Cook bacon it oven or on stove top until crispy.

~Remove from pan and place on paper towel to soak up grease.

~Break up bacon into small pieces.

~Preheat griddle (or cast iron pan) over medium-high heat.

~Once pan is hot, add the chicken tenders

~Fry chicken about 10-12 minutes preside or until chicken is done.

~Remove from heat and allow to sit for 5 minutes.

~Slice up chicken into thin pieces or shred the chicken.

~Heat up tortilla over medium-low heat for 30 seconds on each side or until tortilla is warm and pliable. 

~Spread some dressing over warm tortilla.

~Add chicken, cheese, bacon, lettuce, tomato, crutons, and parmesan cheese.

~Drizzle some more dressing over top.

~Roll tortilla lengthwise, tucking in the ends as you roll it up.