Chicken Caesar Wrap
Sliced chicken breast tossed in caesar dressing with crisp lettuce and parmesan, rolled into a soft wrap. A high-protein lunch that comes together in one pan.
- Total
- 16 min
- Prep 6 · Cook 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Resting meat
- Savory
- Quick
- Stovetop
- Oven
Instructions
-
Pat the 150 g chicken breast dry with paper towel and slice it horizontally into two thin 1.5 cm thick cutlets. Season both sides with the 0.25 tsp salt and 0.125 tsp black pepper. Tear the 2 lettuce leaves into bite-sized pieces and set aside.
~4 min
Salting early seasons the meat and helps it retain moisture during cooking.
-
Heat the 1 tsp oil in a non-stick frying pan over medium-high heat until it shimmers. Lay in the chicken cutlets in a single layer and cook without moving for 3 to 4 minutes, until the underside is golden. Flip and cook 3 to 4 minutes more, until the chicken is opaque through and reaches 74°C/165°F in the thickest part.
~8 min
Cooking without moving allows a golden crust to form through Maillard browning, boosting flavor.
Searing Get the pan hot and leave the chicken undisturbed to develop a golden crust; moving it too early prevents browning.
-
While step 2 cooks
While the chicken cooks, grate the 15 g parmesan finely on a box grater into a small bowl.
~2 min
-
Move the cooked chicken to a cutting board and let it rest 1 minute, then slice it across the grain into 1 cm strips. In a bowl, toss the warm chicken strips with the 2 tbsp caesar dressing until evenly coated.
~1 min
Resting lets juices redistribute so they stay in the meat instead of running out when sliced.
Slice the chicken while it is still warm so the dressing clings and soaks in, but let it rest a minute first so the juices stay in the meat instead of running onto the board.
Resting meat Let the chicken rest for a minute before slicing so the juices redistribute and the meat stays moist.
-
Return the empty pan to medium heat and warm the 1 wrap for about 20 seconds per side, until pliable and lightly toasted.
~1 min
Warming makes the wrap pliable so it rolls without cracking.
-
Lay the warm wrap flat and pile the dressed chicken down the center. Top with the torn lettuce and most of the grated parmesan. Fold in the sides, roll tightly, and cut in half. Scatter the remaining parmesan over the top.
~2 min
Keep the lettuce dry and add it last; wet leaves make the wrap soggy within minutes.