Start to finish: 30 minutes (not including optional marinating time)
Makes 6 wraps
Grilled Chicken
1/4 cup extra virgin olive oil
Juice and zest of 1 lemon
2 teaspoons minced garlic
Kosher salt and freshly ground pepper to taste
4 (8-ounce) boneless, skinless chicken breasts
Caesar Dressing
3 tablespoons extra virgin olive oil
3 tablespoons mayonnaise
1 tablespoon plus 2 teaspoons fresh lemon juice
1 tablespoon plus 2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
½ teaspoon very finely minced garlic
1 finely minced anchovy filet or ¼ teaspoon anchovy paste (optional)
Coarse or kosher salt and freshly ground pepper to taste
1/2 cup finely grated Parmesan cheese, divided
Salad
2 hearts of romaine, chopped into bite-sized pieces
1/2 red onion, thinly slivered
6 9- to 10-inch whole wheat or spinach wraps
For the chicken: In a shallow container, combine the olive oil, lemon juice and zest, garlic, and salt and pepper. Add the chicken and turn to coat. If you have the time, marinate the chicken in the fridge for 2 to 6 hours before grilling — no worries if not.
For the Caesar dressing: In a container with a lid, put the olive oil, mayonnaise, lemon juice, Dijon, Worcestershire sauce, garlic, anchovy (if using), salt and pepper. Cover tightly and shake to combine well. Add half the Parmesan and shake again to combine.
Preheat the grill to medium high. Grill the chicken for 5 to 6 minutes per side, until cooked through, with nice grill marks on each side. Let the chicken cool slightly, then cut into small bite-size pieces.
In a large bowl, combine the chicken, romaine, and red onion with the dressing. Add the remaining Parmesan and toss again. Fill each wrap with about 1 1/2 cups of the salad, and roll closed.
Nutrition information per serving: 599 calories; 261 calories from fat; 29 g fat (6 g saturated; 0 g trans fats); 119 mg cholesterol; 986 mg sodium; 39 g carbohydrate; 2 g fiber; 3 g sugar; 42 g protein.
Katie Workman, Associated Press
