| Level: | Intermediate |
| Total: | 10 hr 5 min |
| Active: | 1 hr 15 min |
| Yield: | 8 servings |
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.
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1046 |
| Total Fat | 80 g |
| Saturated Fat | 23 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 51 g |
| Cholesterol | 166 mg |
| Sodium | 1307 mg |
Reviews
A new family favorite. I used a bottle dressing and it worked fine. This one going into the family rotation.
I was pleasantly surprised at how much I like this dish. The dressing is the star IMO. I used rotisserie chicken breast, chopped and crisped in a dry skillet. The Parmesan crisps really elevated the wrap. My tortillas didn’t stay tightly rolled while I toasted the wraps in the skillet but oh well, it tasted great.
I made this yesterday and stayed pretty on point with the recipe. The roast chicken came out amazing and was incredibly moist & tasty. I did spatchcock my chicken to just cut down on roasting time. The dressing was great too although to make it more kid friendly I might reduce the Dijon a little bit.
But my hubs said this definitely an add to our rotation!
But my hubs said this definitely an add to our rotation!
The chicken is outstanding! Can’t wait to make this again.
These were SO good! The dressing was delicious and the crispy cheese shards and browned tortillas add a really nice texture. A great way to use up leftover roast chicken. This will be on regular rotation in our house!
Didn’t get the chance to make the wraps roasted chicken left on stove to run errands by the time I got back hubby had made mashed potatoes and green beans with my roasted chicken. I just smiled and thanked him for pitching in.
I made this last night and it was so good, I had already roasted some chicken breasts in the oven a couple days ago, so I already had the chicken. The dressing was so good!! I made the Parmesan Crisps and they absolutely made the wrap! I did heat it up as instructed and that made it even better. I have plenty of dressing left to use on salads. This is a keeper and I will make regularly. Thanks Molly!!!
This recipe is three recipes in one! The wrap, the Caesar dressing and the roasted chicken technique! I followed the recipe exactly except I added thinly sliced red onion to my salad, and since I prefer my wraps cold, I skipped browning them. In fact it was better the next day with cold chicken! I’ll be trying the mayo coating on my next roast turkey, and the Caesar dressing is going to be a staple in my refrigerator. The addition of Parmesan crisps make the wraps fun to eat. Well done, Molly!
Absolutely delicious
Delicious and easy! Added a little anchovy paste and Tabasco to the dressing! It’s a keeper!