Pizza & Sandwiches
Chicken Caesar Wrap
Description
We love the crispy Parmesan shards scattered throughout these satisfying wraps filled with crunchy romaine lettuce, grilled chicken, and a punchy Caesar dressing.
Ingredients
- 4 ounces crusty day-old bread (from 1 [8-ounce] loaf), torn into 1-inch pieces (about 3 cups)
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/8 teaspoon kosher salt
- 3 ounces pre-grated Parmesan cheese (about 3/4 cup)
- Caesar Dressing
- 1 large egg yolk
- 6 anchovy fillets in oil, drained and finely chopped (1 1/2 teaspoons)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon finely chopped garlic (from 1 medium-size garlic clove)
- 2 tablespoons fresh lemon juice (from 1 lemon), divided
- 1/2 cup olive oil
- 3 ounces pre-grated Parmesan cheese (about 3/4 cup)
- 1/4 teaspoon black pepper
- 1/8 teaspoon kosher salt (optional)
- Wraps
- 2 tablespoons grated lemon zest (from 3 lemons)
- 2 teaspoons olive oil, plus more for grilling
- 2 teaspoons black pepper
- 1 teaspoon finely chopped garlic (from 2 medium-size garlic cloves)
- 1/2 teaspoon kosher salt
- 1 pound boneless, skinless chicken breasts (2 [8-ounce] breasts), patted dry with paper towels
- 1 1/2 teaspoons Dijon mustard
- 4 (8-inch) white pita rounds (from 1 [11-ounce] package)
- 2 cups chopped romaine lettuce (from 1 medium [10-ounce] romaine heart)
- 1/2 cup sliced red onion (from 1 small [6-ounce] onion)
Directions
- Combine paprika, garlic powder, onion powder, thyme, cayenne pepper, mustard powder, black pepper, salt, celery salt, and brown sugar in a bowl. In a separate bowl, toss shrimp and 2 tablespoons canola oil together until shrimp are coated in oil. Season shrimp with half of barbecue seasoning, adding more as needed and tossing it to make sure shrimp is evenly coated.
- Heat remaining canola oil in a large skillet over medium-high. Add seasoned shrimp and cook until shrimp are light pink and slightly curled, 30 to 40 seconds per side. Remove skillet from heat.
- Slice baguettes lengthwise and spread mayonnaise on cut sides of top and bottom halves. Divide shredded lettuce, tomato slices, and pickles between each baguette. Top with shrimp, close baguettes, and cut in half to serve.
