This chicken Caesar salad wrap is a lighter take, but still very good and easy to make on the Blackstone griddle.
Ingredients:
4 Xl Flour tortillas
1 1/2 lb Chicken Breasts
3 strips bacon
4 oz parmesan cheese, shaved
2 cups romaine lettuce
6 cherry tomatoes, cut in half
1/2 red onion, sliced
1 cup croutons
1/2 cup Ken's Caesar dressing
2 tbsp mayonnaise
Chicken Marinade:
1/2 cup olive oil
1 tbsp salt
1 tbsp pepper
1 tbsp garlic powder
1 tbsp onion powder
2 tsp Wylers chicken powder
1 tbsp Italian seasoning
2 juices of lemons
Directions:
1. Cut chicken in small pieces. Mix marinade and add chicken and marinade to a gallon ziplock. Marinate 1 hour or up to overnight. Mix Ken's dressing and mayo together to make a creamy dressing.
2. In a bowl, mix romaine lettuce, onions, croutons and cherry tomatoes.
3. Preheat griddle to low or 350 degrees and put down bacon. As bacon renders, move bacon and put chicken in the bacon grease. You may need to add some oil. Cook chicken for a few minutes and flip. Keep checking bacon and cook to your liking.
4. Add parmesan to the bowl of salad. (use a vegetable peeler to shave your block of parm). When chicken is done, turn off burners and add a tortilla to the griddle to heat. Add water to steam tortilla. Add about 3/4 of chicken to salad bowl. Chop bacon and add to salad bowl.
5. Add creamy dressing to the salad and mix. Lay tortilla on a cutting board and add ample amount of salad mixture to the tortilla. Roll while tucking in the sides and pack in the tortilla. Slice and enjoy
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