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All RecipesPoultry

Jamie Purviance

Grilled Chicken Caesar Wraps

  • People

    Serves 4

  • Prep Time

    20 mins

  • Marinating Time

    30 mins to 4 h

  • Grilling Time

    8 to 12 mins

People
Serves 4
Prep Time
20 mins
Marinating Time
30 mins to 4 h
Grilling Time
8 to 12 mins

the Ingredients

Chicken Caesar Wraps300

Marinade

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 garlic clove, minced or pushed through a press
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 boneless, skinless chicken breast halves, each 6 to 8 ounces

Dressing

  • 3 tablespoons mayonnaise
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons Parmigiano-Reggiano® cheese, finely grated
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced or pushed through a press
  • 1 anchovy, drained and mashed with a fork
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 slices thick-cut bacon, about 4 ounces
  • 2 romaine hearts, chopped into bite-sized pieces
  • ¼ cup Parmigiano-Reggiano® cheese, finely grated
  • 4 flour tortillas (12 inches)

Special Equipment

  • instant-read thermometer

Instructions

  • 01 In a small bowl, whisk the marinade ingredients.
  • 02 Lightly score the chicken breasts on the diagonal, on the smooth (skin) side, making 3 or 4 evenly spaced slashes each about ¼ inch deep.
  • 03 Put the chicken in a shallow medium bowl, add the marinade, and turn the chicken to coat. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours, turning the chicken occasionally.
  • 04 In a small bowl, whisk the dressing ingredients.
  • 05 Cook the bacon in a skillet over medium heat until crisp and the fat renders, 6 to 8 minutes. Transfer to a plate lined with a paper towel to drain. When cool enough to handle break into coarse pieces.
  • 06 Prepare the grill for direct cooking over medium heat (400°F).
  • 07 Brush the cooking grates clean. Remove the chicken from the marinade, allowing any excess marinade to drip back into the bowl to avoid flare-ups. Grill the chicken, smooth (skin) side down first, over direct medium heat , with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once or twice. Remove from the grill, and rest at room temperature, indoors, for 3 to 5 minutes. When cool enough to handle, thinly slice on the diagonal.
  • 08 Combine the chicken, romaine, and cheese in a large bowl. Add the dressing to your taste and toss to coat.
  • 09 Divide the salad between the tortillas and sprinkle the bacon over. Roll up, and cut into sections, if desired.
Ingredients
Instructions

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