Chicken Caesar Wrap

Preparation Time 15 minutes
Cooking Time 15 minutes
Standing/Marinating 0 minutes
Serves 4-6 portions
Chicken Caesar Wrap
2 large eggs coddled 1/3 cup extra virgin olive oil 
1 clove garlic pressed  4 cups romaine lettuce chopped into shreds pieces  
4 anchovy filets in oil roughly chopped, or 1 teaspoon anchovy paste  2 cups cooked shredded chicken breast 
Juice of 1/2 lemon  1/2 cucumber sliced into coins 
1 teaspoon Worcestershire sauce  1/2 cup croutons 
1/4 teaspoon dry mustard  1/2 cup grated Parmesan cheese 
Kosher salt and freshly ground black pepper  4 Flour Tortillas 


  1. Try one of these methods for coddling eggs. 
  2. Separate the yolks from the whites and save the whites for another use. Place the egg yolks in a microwave safe dish and microwave on HIGH for about 12 seconds. Remove and whisk. Or,  
  3. Placing whole eggs in shell into warm water. Boil enough water in a pan to cover eggs completely. Immerse the eggs in the boiling water with a slotted spoon then remove from heat. Cover and let stand for 30 seconds, then plunge into cold water to prevent further cooking. Divide the yolks from the whites. 
  4. Place the eggs in a blender. Add the pressed garlic, anchovy filets or paste, lemon juice, Worcestershire sauce, dry mustard, salt and pepper to the blender.  
  5. Blend on high until combined. Slowly drizzle the olive oil into the blender until the dressing is emulsified.  
  6. Pour into a small jar and set aside or refrigerate until ready to use. 
  7. In a large bowl, add the romaine lettuce, chicken breast and cucumber. Add about 2/3 of the dressing and toss to coat. Add the croutons and Parmesan cheese, toss lightly and season with more salt and pepper to taste. 
  8. Toast the tortilla in a pan. 
  9. Place a spoon full of the Caesar mix and roll the wrap tightly. 
  10. Serve immediately.