California Chicken Caesar Wraps | Weeknight Meal

Made with the traditional components of a Caesar salad, this California-inspired chicken Caesar wrap is super delicious! The addition of bacon and avocado gives the entire wrap a California spin that's reminiscent of a Cobb salad. Topped and wrapped up with any number of toppings, this recipe will a definite weeknight meal favorite!

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Skip ahead:

00:00 Intro
00:13 Getting the dressing ready
05:08 Marinating and cooking the chicken
06:33 Getting the wraps ready
09:19 Tasting the wrap

INGREDIENTS

For the dressing:

- 1 tbsp Dijon mustard
- 4 anchovies, minced
- 4 cloves garlic, minced
- 1 1/2 tsp Worcestershire sauce
- 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp lemon juice
- 1/2 cup extra virgin olive oil

For the wraps:

- 1 lb chicken breast (about two large breasts)
- 4 slices bacon, cooked
- 2 oz Parmesan cheese, shards
- 4 large flour tortillas
- romaine lettuce, as desired
- red onion, as desired
- avocado, as desired

INSTRUCTIONS

- In a small bowl or salad dressing shaker, combine the Dijon mustard, anchovies, garlic cloves, Worcestershire sauce, salt, pepper, lemon juice, and olive oil. Whisk or shake to combine.

- On a small tray, pour 4 tbsp of the prepared dressing over the chicken breasts. Rub the dressing around to evenly coat. Wrap tightly and place in the refrigerator to marinate for at least 30 minutes or up to 8 hours.

- Preheat the oven to 375°F.

- Heat 1 tbsp olive oil in a heavy skillet over medium heat. Add the marinated chicken to the hot skillet until the first side is golden brown, 6 minutes. Turn the chicken over and place it in the preheated oven. Roast the chicken until the meat registers 160°F at the thickest part. Once roasted, remove the chicken from the oven and set it aside to rest

- To prepare the wraps, lay out a tortilla shell on a flat surface. Lay on some romaine lettuce and drizzle with some dressing. Add slices of chicken, pieces of bacon, red onion, slices of avocado, and shards of Parmesan. Wrap tightly and serve.

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