For these scrumptious wrap sandwiches, make your own excellent Caesar dressing or use a high-quality store-bought Caesar dressing. This is a fantastic way to use up leftover chicken and find an answer to the perennial dilemma of “What’s for lunch?”
| Prep Time: | 25 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 wraps |
Ingredients
- 6 tablespoons mayonnaise
- 3 tablespoons grated Parmesan cheese, divided
- 3 pieces anchovy fillets, minced
- 2 teaspoons lemon juice
- 1 ½ teaspoons minced garlic
- ½ teaspoon Worcestershire sauce
- ½ teaspoon Dijon mustard
- salt and freshly ground black pepper to taste
- 2 cups roughly chopped romaine lettuce
- 2 cups diced cooked chicken
- 2 tablespoons coarsely grated Parmesan cheese
- 2 tablespoons sliced ripe olives
- 8 medium cherry tomatoes, sliced (Optional)
- 1 (7 ounce) package 4-pack naan breads
Instructions
- Make a Caesar dressing by combining mayonnaise, 1 tablespoon Parmesan cheese, anchovies, lemon juice, garlic, Worcestershire sauce, and Dijon in a small food processor or blender. Pulse several times until mixture is well combined. Season with salt and pepper.
- Combine lettuce, chicken, remaining Parmesan, and olives in a salad bowl. Add Caesar dressing and toss ingredients until well coated.
- Divide chicken mixture evenly between naan breads and evenly distribute cherry tomatoes. Wrap naan breads around the chicken mixture and secure with a wooden toothpick if desired.
- You may use burrito-sized tortillas or pita pockets in place of naan bread, and store-bought Caesar dressing if desired.
Nutrition Facts
| Calories | 477 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 6 g |
| Protein | 30 g |
| Saturated Fat | 5 g |
| Sodium | 722 mg |
| Sugars | 2 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |