One of my most favorite fast food restaurants in the world to eat at is New York Burrito. I don't know if it is a big chain or anything, but I have yet to encounter one in Phoenix, which basically has everything (except for Cafe Rio, Wingers and Maurice's...at least not anywhere near me.) But there was one in my lovely hometown, and going back to Pocatello for visits, always meant a stop at New York Burrito for a chicken caesar wrap. Until it closed down about a year ago. It was heartbreaking news to me. Every time I am home for a visit and I drive past the old building, I mourn. They really did have the best wraps of all time. As I mentioned before, my very favorite was the chicken caesar. I have tried many times to recreate that wrap, with only sub par results. Don't get me wrong, anything smothered in caesar dressing can't be bad, but they just never compared to that. Then I found the recipe for this wrap and knew I wanted to make it immediately. And I am in love. It is super simple and you probably have most or all of the ingredients on hand already. Now, it isn't quite the same as NY Burrito, but it is amazingly delicious and maybe one of my favorite new meals. I saved the leftovers, and even with the lettuce having wilted a bit, it was still yummy enough that I had a wrap for both lunch and dinner the next day! The whole in my heart from the absence of New York burrito isn't entirely healed, but this recipe has helped quite a bit and for that I am thankful:).
Chicken Caesar Salad Wraps
The original recipe called for 1 (2.5 pound) rotisserie chicken. I just boiled several chicken breasts in chicken broth and then shredded them afterwards. So you could do either. Obviously a rotisserie chicken would make this even easier. I have included that change in the recipe.
1/4 cup light or regular mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons fresh lemon juice (from about 1 large lemon) I used bottled lemon juice with amazing results
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 garlic clove, finely minced
1/4 cup olive oil
3 cups cooked chicken
1 Romain lettuce heart (about 6 ounces), torn into bite sized pieces
4-6 (10 inch) tortillas or wraps (I have used both whole wheat, white tortillas and soft wrap bread...all work wonderfully)
In a small bowl, whisk together the mayonnaise, Parmesan cheese, lemon juice, Worcestershire sauce, mustard and garlic. Whisk in the olive oil slowly until thouroghly incorporated.
In a large bowl, toss the chicken and lettuce with the dressing. Divide the chicken/lettuce mixture evenly among the tortillas or wraps. Roll and secure with a toothpick, if desired. Serve.
Recipe Source: Slightly adapted from Mel's Kitchen Cafe who adapted it from Cook's Country
I am linking up at these parties!