Chicken Caesar Wrap

Instructions

1. 1

   Wash and thoroughly dry the romaine, then chop it. Finely grate the Parmesan. Drain and finely chop the anchovy, then mash it with the finely grated garlic. In a large bowl, mix the anchovy and garlic with the yogurt, lemon juice, 1 tablespoon olive oil, 30 g Parmesan, 1/4 teaspoon salt and 1/4 teaspoon black pepper. This is the complete dressing; no mayonnaise, raw egg or bottled sauce is needed.

2. 2

   On a separate cutting board, slice the boneless, skinless chicken breasts horizontally into cutlets about 1.5 cm thick. Season with the remaining 1/4 teaspoon each of salt and pepper.

3. 3

   Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4–5 minutes per side, adjusting the heat to prevent scorching, until the thickest part reaches 74°C/165°F on a food thermometer. Transfer to a board and rest for 5 minutes.

4. 4

   Use four large wheat flour tortillas, approximately 25 cm/10 inches across and 60 g each. Stack them on a microwave-safe plate and microwave for 20–30 seconds until pliable.

5. 5

   Slice the rested chicken into strips. Add the chicken and romaine to the dressing and toss to coat. Divide among the tortillas, sprinkle with the remaining 10 g Parmesan, fold in the sides and roll tightly. Serve immediately.