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BLT Caesar Chicken Wraps

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  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30
  • Yield: 4 1x

Ingredients

Scale

For the dressing

  • 1/2 cup (120g) yoghurt
  • 3 anchovy fillets, finely chopped
  • 1 garlic clove, minced
  • 34 tbsp. parmesan cheese, finely grated
  • juice and zest of 1/2 organic lemon
  • 1 tsp. worcestershire sauce
  • 1 tbsp. olive oil
  • salt, pepper

For the wraps

  • 34 boneless chicken breasts
  • oil for frying
  • some lemon juice
  • salt, pepper
  • 4 slices of bacon
  • 4 tortilla wraps
  • some lettuce leaves
  • 2 tomatoes, sliced
  • parmesan cheese, slivered

Instructions

  1. Start with the dressing and mix the yoghurt with the chopped anchovy, minced garlic, grated parmesan, lemon juice, worcestershire sauce and oil until well combined. Season with salt and pepper. Set aside until needed.
  2. Wash, clean and dry the chicken breast. Brush with some lemon juice and season with salt and pepper. Heat up the oil in a pan and fry the chicken until well cooked, but not dry. Remove from the pan, cut into slices and set aside. Fry the bacon in the same pan until crisp. Remove from the heat, cut into pieces and let cool down.
  3. To make the wraps add first some lettuce leaves on a tortilla wrap, place some chicken slices on top. Drizzle some of the dressing on top, add some tomato slices, bacon and parmesan on top and wrap tightly. If you want to eat the wrap “on the go”, wrap it paper or store it in a bento box.

Notes

  • Enjoy wrapping!