Recipe: Grilled Chicken Caesar Wraps

The team at Weber Grill Academy share with us a delicious recipe for Grilled Chicken Caesar Wraps. Happy cooking and eating!

“A quick and easy-to-prepare recipe that’s perfect for picnics and school lunches” – Weber Team

Serves 4

Grilled Chicken Caesar Wraps Recipe

Ingredients

• 4 boneless, skinless chicken breasts
• 4 slices thick-cut bacon
• 2 romaine hearts, chopped into bite-sized pieces
• 1/4 cup finely grated Parmigiano-Reggiano
• 4 flour tortillas

Ingredients for marinade

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 garlic clove, minced or pushed through a press
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Ingredients for dressing

• 3 tablespoons mayonnaise
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons finely grated Parmigiano-Reggiano cheese
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced or pushed through a press
• 1 anchovy, drained and mashed with a fork
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. In a small bowl, whisk the marinade ingredients.
2. Lightly score the chicken breasts diagonally on the smooth side, making three or four evenly spaced slashes.
3. Put the chicken in a shallow medium bowl, add the marinade, and turn the chicken to coat. Cover with plastic wrap and refrigerate for at least 30 minutes or up to four hours, turning the chicken occasionally.
4. In a small bowl, whisk the dressing ingredients.
5. Cook the bacon in a skillet over medium heat until crisp and the fat renders, six to eight minutes. Transfer to a plate lined with a paper towel to drain. When cool enough to handle, break into coarse pieces.
6. Prepare the grill for direct cooking over medium heat.
7. Remove the chicken from the marinade, allowing excess marinade to drip back into the bowl. Grill the chicken smooth-side down over direct medium heat with the lid closed until an instant-read thermometer registers 77°C, turning once or twice. Remove from the grill and rest the chicken at room temperature for five to ten minutes. When cool enough to handle, thinly slice diagonally.
8. Combine the chicken, romaine and cheese in a large bowl. Add the dressing to taste and toss to coat. 9. Divide the salad between the tortillas and sprinkle the bacon over. Roll up, and cut into sections, if desired.

Recipe adapted from Jamie Purviance (weber.com). For more recipes, plus details of cooking and grilling classes in Hong Kong, visit weber.com/hk.

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