'Wich of the Week: Chicken Caesar Wraps

'Wich of the Week: Chicken Caesar Wraps

Possibly the only thing easier to make than a sandwich is a salad. So when I wanted an easy sandwich to make en masse for a recent party, I decided to toss up a Caesar salad and wrap up the results in Middle Eastern lavash bread. I figured that pretty much everyone loves Caesar salad, and the wrap-style 'wich made for fun finger food.


Since the sandwiches would be sitting out on a tray, I didn't want to make a traditional Caesar dressing with raw eggs. So I modified a healthier recipe that uses buttermilk and light mayo. It was incredibly easy, and the salad had a great kick to it, unlike some other healthy (and bland) Caesar salads I've tried. To get the recipe and for more photos, read more.

Chicken Caesar Wraps

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Chicken Caesar Wraps

Chicken Caesar Wraps

Ingredients

One dozen lavash wraps
1 1/2 cups low-fat buttermilk
2 tablespoons fresh lemon juice
1 garlic clove, pressed through a garlic press
1/2 cup grated Parmesan cheese
coarse salt and ground pepper
6 to 8 ounces precooked grilled chicken breast strips
1/4 cup light mayonnaise
2 medium heads (1 1/2 pounds total) romaine lettuce, cut into pieces

Directions

  1. In a medium bowl, combine buttermilk, lemon juice, garlic, and Parmesan. Season with salt and pepper.
  2. In a large bowl, stir together mayonnaise and buttermilk mixture. Add romaine and chicken; toss to combine.

  3. Place the lavash wraps, two at a time, on a plate and cover with a wet paper towel. Microwave for 30 seconds to soften the lavash so it doesn't tear.
  4. As each lavash wrap comes out of the microwave, place about a 1/2 cup of salad mixture in the center of the wrap. Fold in the ends and roll up like a burrito.

  5. Slice the rolled wrap into three equal pieces. Secure each piece with a toothpick and serve on a platter.









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