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Caesar wrap

Preparation and cooking time
25 min
4 persons
  • 1 chicken fillet (weighing around 250g/8.8 oz to 300g/10.5 oz)
  • 1 teaspoon of butter
  • 1/2 head Romaine lettuce, cut into strips
  • 100g/3.5 oz grated Parmesan
  • 4 wraps
  • 2 egg yolks
  • 2 cloves of garlic
  • 1/2 lemon
  • 1 tablespoon mustard
  • 150ml/5.2 fl oz peanut oil
  • 100ml/3.5 fl oz natural yogurt
  • 3 salted anchovy fillets, chopped
  • Pinch of cayenne pepper
  • 1 teaspoon Worcestershire sauce

Cut the chicken fillet into strips measuring around 1cm thick. Heat a teaspoon of butter in a pan and fry the chicken until itis golden brown or cooked through. Remove from the pan andallow to cool for a short time.Caesar dressing: Separate the eggs and place the yolks in a deep mixing bowl. Crush the garlic and add to the egg yolks. Squeeze a lemon above the mixing bowl and add the mustard. Whisk thoroughly, gradually adding the peanut oil. Keep whisking until the mixture turns into mayonnaise, then stir in the yogurt and anchovies. Season with cayenne pepper and Worcestershiresauce. Set aside.Rinse and dry the lettuce. Heat the wraps briefly in a pan. Top a tortilla with lettuce. Arrange some chicken strips in the middle, sprinkle with a little Parmesan and spoon on some Caesar dressing. Roll up the tortilla and secure with a toothpick.