| Level: | Easy |
| Total: | 4 hr 40 min |
| Prep: | 15 min |
| Inactive: | 4 hr |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 boneless skinless chicken breast halves (about 8-ounces each)
- 1/4 cup extra-virgin olive oil
- Zest of 1 lemon (about 1 teaspoon)
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 2 cloves garlic, minced or grated
- Kosher salt and freshly ground black pepper
- 1 cup low-fat sour cream
- 2 tablespoons grated Parmesan
- 1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 anchovy, smeared with a fork to a paste
- 1/2 clove garlic, minced or grated
- Kosher salt and freshly ground black pepper
- 1/2 pint cherry tomatoes, quartered
- 1 heart romaine lettuce, chopped into bite-size pieces
- Parmesan Croutons, recipe follows
- Four 12-inch sundried tomato tortillas, toasted with a little oil
- 1/2 French baguette day-old, crust removed and cut into 1/2-inch cubes (about 4 cups)
- 2 tablespoons grated Parmesan
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
Instructions
- For the chicken: Place the chicken in a shallow dish just large enough to hold them. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined. Pour the oil mixture over the chicken and toss to coat. Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight.
- Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the oil mixture and pat dry. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side. Transfer the chicken to a plate to cool slightly. Thinly slice the chicken against the grain and set aside.
- For the dressing: Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl.
- For the sandwich build: Place the sliced chicken, 1/2 cup sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl. Toss to coat evenly. Fill each tortilla with the chicken mixture.
- Preheat the oven to 375 degrees F. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper. Drizzle with the oil and mix well. Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 827 |
| Total Fat | 39 g |
| Saturated Fat | 11 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 67 g |
| Cholesterol | 193 mg |
| Sodium | 1255 mg |
Reviews
The best Caesar dressing I’ve ever had. It was perfect.
This recipe is great for many reasons, my top reason is the croutons. They are always so crispy, they taste amazing. It really takes the meal to another level. This is a healthy, light and easy meal to make. Trust me when I say, go ahead add the sardine – you will NOT taste it and it WILL make all the difference.
Excellent
Juicy. Crunchy testy… a dream come true…. Just added a little bacon bits to help the chicken mild flavor
Super good recipe ! Really yummy ! I made it for lunch. Try it !
This is the best caesar salad I’ve ever had – not joking. A little tang, deep flavor, creamy, awesome. This is actually the first time I’ve ever had anchovies (Im a 23 year old male) but wow, I think the saltiness from them really fits in here. Thank you jeff mauro I will be coming back to this recipe many times.
6;7(6’j
In pontoon prop yrdte
Sooo crunchy and sooo good!
This wrap is slammin!!! It was so good. The crunch of the lettuce and the croutons worked so well with the soft bread and the creamy Caesar dressing. I did add a pinch of sugar to the dressing but that was just to my taste. This is a keeper!!! Way to go Jeff!!!