Ingredients:

  • 2 medium Chicken Breasts (approx. 300g)
  • 1 tbsp Olive Oil
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 cup Mayonnaise
  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp Worcestershire Sauce
  • 1 clove Garlic, minced very finely
  • 1 tsp Dijon Mustard
  • 2 tbsp Grated Parmesan Cheese (for dressing)
  • 1 tbsp Water
  • 4 large Tortilla Wraps (Plain or Spinach)
  • 1 cup Romaine Lettuce, finely chopped
  • 1/2 cup Parmesan Cheese, shaved or grated (for filling)
  • 2 tbsp Fresh Parsley, chopped (optional)

Instructions:

  1. Season chicken breasts with salt and pepper. Sauté or grill until cooked through (internal temp 165°F / 74°C). Remove, let cool slightly, then finely dice or shred.
  2. Prepare the Caesar Dressing: Whisk together mayonnaise, lemon juice, Worcestershire sauce, minced garlic, Dijon mustard, 2 tbsp Parmesan, water, salt, and pepper until smooth. Taste and adjust seasoning.
  3. Combine Filling Base: In a medium bowl, combine the cooled, diced chicken, chopped Romaine lettuce, and the 1/2 cup of Parmesan cheese for the filling.
  4. Dress the Filling: Gently fold in about 3/4 of the prepared Caesar dressing. The mixture should be well coated but not overly wet.
  5. Prepare Wraps for Rolling: Lay the 4 tortilla wraps flat. Lightly warm them in the microwave for 10-15 seconds to make them pliable.
  6. Spread the Mixture: Spread an even, thin layer of the chicken/lettuce mixture across the entire surface of each wrap, leaving about a 1-inch border clear on the top and bottom edges.
  7. Roll Tightly: Starting from one side, roll the tortilla up very tightly, like a cigar. Lightly dab the final edge with a touch of water to help seal the seam.
  8. Chill: Wrap each rolled tortilla tightly in plastic wrap or parchment paper. Refrigerate for a minimum of 30 minutes to allow the filling to firm up for clean slicing.
  9. Slice and Serve: Unwrap the chilled rolls. Using a very sharp knife, slice each roll into 4 or 5 even, bite-sized pinwheels. Stand them upright on a serving platter.