Chicken Caesar wraps
Rotisserie chicken and crisp romaine in a quick, garlicky yogurt Caesar dressing with plenty of parmesan, rolled tight so it holds until noon.
- 15 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.73 a serving
- 460 calories
- Good the next day
Dolly says: It’s ready in 15 minutes, start to finish.
Ingredients
For 4 servings.
- ⅓ cup plain Greek yogurt
- 2 tbsp mayonnaise
- ½ lemon, juiced
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 clove garlic, grated
- ½ cup grated parmesan
- 3 cups rotisserie chicken, shredded
- 4 cups romaine lettuce, chopped
- 4 flour tortillas, large
From your pantry
- ½ tsp black pepper
Each serving has about 460 calories, 36 g protein, 27 g carbs and 23 g fat, and costs about $2.73 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No plain Greek yogurt? Plain yogurt or sour cream works.
- No lemons? Limes work.
- No grated parmesan? Parmesan wedge works.
- No romaine lettuce? Green leaf lettuce or iceberg lettuce or butter lettuce works.
- No flour tortillas? Whole wheat tortillas work.
Steps
Tap an underlined word for a quick explanation.
the yogurt, mayonnaise, lemon juice, mustard, Worcestershire, garlic, parmesan and pepper in a large bowl until smooth.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Dolly’s tip: Taste it. It should be tangy and salty, so add a squeeze more lemon if it isn’t.the chicken into bite-size pieces and it into the dressing.
Shred. Shredding means making thin strips, either on the big holes of a grater or by pulling cooked meat apart with two forks. Shreds soak up sauce and mix evenly through a dish.
How you’ll know: Cooked chicken pulls apart into strands with little effort, and cheese comes off in long, loose strips.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
the romaine, it dry with a towel, and keep it apart from the chicken.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Dolly’s tip: Dry lettuce is what keeps a wrap from going soggy. Wet leaves turn the tortilla gummy by lunch.Lay a tortilla flat, cover the middle with romaine, and spoon a quarter of the chicken on top.
Fold in the sides, then roll it up tightly from the bottom.
Wrap it snugly in foil or plastic wrap, and cut it in half at lunch.
Dolly’s tip: A rolled wrap keeps overnight in the fridge. The dressed chicken keeps 3 days, so roll one each evening.
Plan this in Dollop, and get the grocery list
Dollop plans your lunches along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
