Crispy Chicken Caesar Wraps with Garlic-Anchovy Dressing

⏱ 30 min · Serves 4

Golden pan-fried chicken, crunchy cos lettuce and a proper punchy Caesar dressing, all bundled into a warm tortilla. It's the sandwich-shop favourite, but better — because you made the dressing yourself and didn't skimp on the parmesan.

Per serving: 690 kcal · 47.0g protein · 45.0g carbs · 36.0g fat

Ingredients

• 2 large boneless, skinless chicken breasts (about 500g)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 4 large flour tortillas (25cm)
• 1 large cos/romaine lettuce, shredded (about 300g)
• 60g parmesan, finely grated, plus extra to serve
• 2 thick slices sourdough or ciabatta, torn into small croutons
• For the dressing:
• 4 tbsp good mayonnaise
• 2 tbsp Greek yoghurt
• 3 anchovy fillets in oil, finely chopped (or 1 tsp anchovy paste)
• 1 small garlic clove, grated
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 30g parmesan, finely grated

Method

1. Butterfly each chicken breast horizontally to make 4 thin cutlets. Pat dry and season all over with the smoked paprika, garlic powder, a good pinch of salt and plenty of pepper.
2. Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Cook the chicken for 4-5 minutes per side until deeply golden and cooked through (75C in the centre). Transfer to a board and rest for 5 minutes.
3. In the same pan, add the remaining 1 tbsp oil and the torn bread. Toss over medium heat for 3-4 minutes until crisp and golden, scooping up any chicken flavour left in the pan. Tip onto kitchen paper and season lightly.
4. Make the dressing: whisk the mayonnaise, yoghurt, chopped anchovies, garlic, lemon juice, Dijon, Worcestershire sauce and 30g parmesan together in a bowl. Loosen with 1-2 tsp cold water until it's a thick but pourable consistency. Taste and add more lemon or black pepper as needed.
5. Slice the rested chicken into finger-width strips.
6. Toss the shredded lettuce with about two-thirds of the dressing and the 60g parmesan, so every leaf is coated.
7. Warm the tortillas for 15 seconds each in a dry pan or 20 seconds in the microwave — this stops them cracking when you roll.
8. Lay a tortilla flat. Pile a quarter of the dressed lettuce down the centre, leaving a 4cm border at the bottom. Top with chicken strips, a scatter of croutons, a drizzle of remaining dressing and extra parmesan.
9. Fold the bottom edge up over the filling, fold in both sides, then roll away from you tightly into a wrap. Repeat with the rest.
10. Slice each wrap in half on the diagonal and eat straight away, while the croutons are still crunchy.