Time: 30 minutes
Feeds: 2 people
Ingredients:
For caesar dressing (From Alex Guarnaschelli)
- 5 small canned anchovy fillets (or equivalent of anchovy paste)
- 2 tsp capers, drained, plus 1 tsp of their brine
- 1 medium garlic clove
- 1 large egg yolk
- 2 tsp Dijon mustard
- 1/4 cup fresh lemon juice (from 2 medium lemons)
- Splash of Worcestershire sauce
- 4 dashes Tabasco or Crystal hot sauce
- 1/4 cup grated parmesan cheese
- 1-2 tbsp mayo
- 1/2 cup extra-virgin olive oil
- 1/2 cup canola oil
For assembly
- 2 burrito sized tortillas
- Romaine lettuce
- Croutons
- Shaved parmesan cheese
- Caesar dressing
- Chicken (either chicken nuggets in the air fryer, rotisserie chicken, etc)
Directions:
For Caesar dressing: In the bowl of a food processor (or with an immersion blender), combine the anchovies, capers, caper brine, garlic, egg yolk, mustard, lemon juice, Worcestershire sauce, Tabasco, parmesan, mayo and 2 tablespoons cold water. Pulse/blend until smooth. With the machine running, slowly add both of the oils and emulsify.
For assembly: Heat an electric griddle to 250 degrees. This is just to seal the wrap once it’s put together so the griddle doesn’t need to be super hot. This step can also be done in a pan on the stove or completely skipped but the wraps seem to stay together much better when it’s sealed.
In a bowl, add lettuce, croutons, shaved parmesan, Caesar dressing, and chicken, tossing to get everything combined. Season with salt and pepper to taste.
Microwave one tortilla with a wet paper towel for 30 seconds to make it more pliable. Add everything from the bowl to the tortilla and get it wrapped up, being careful not to overfill it and cause ripping. Once the wrap is complete, put on the griddle, seam side down, in order to seal everything up. This should only take a minute or two.
Enjoy with hot sauce if desired!