Grilled Chicken Caesar Wrap with Romaine

• 400 gchicken breast
• 1 tspgarlic powder
• 1 tspsmoked paprika
• 1 tbspolive oil
• salt and black pepper
• 2large flour tortillas, warmed
• 1romaine lettuce heart, shredded
• 30 gparmesan, shaved
• 4anchovy fillets, finely mashed
• 2 tbspplain yoghurt
• 1 tbspmayonnaise
• 1small garlic clove, crushed
• 1 tbsplemon juice
• 1 tspWorcestershire sauce
• 1 tspDijon mustard
• 10 gflat-leaf parsley, chopped (optional)

Method

1. 1Make the dressing first so the flavours settle while you cook. Whisk the mashed anchovies, yoghurt, mayonnaise, crushed garlic, lemon juice, Worcestershire sauce and Dijon together in a small bowl until smooth and glossy. The raw garlic is sharp now; it mellows as it sits. Season generously with black pepper, taste, and adjust. The anchovies bring most of the salt, so you may not need more.
2. 2Pat the chicken breasts dry with kitchen paper. Season all over with garlic powder, smoked paprika, salt and black pepper, pressing the spices into the meat. Don't skip the salt step here; this is the only seasoning the chicken itself gets.
3. 3Heat the olive oil in a griddle pan or heavy frying pan over a high hob until it shimmers and the surface looks restless. Lay the chicken down and leave it alone; if you crowd the pan with both breasts touching, water pools and you'll braise instead of char. Cook 5–7 minutes per side, pressing down once, until deeply marked and the spices have toasted into the oil, fragrant and smoky. Internal temperature should hit 75°C for 30 seconds at the thickest point.
4. 4Lift the chicken onto a board and rest for 3 minutes; the juices redistribute, and slicing too early sends them onto the board instead of into the wrap. Slice on the diagonal into thick strips.
5. 5Warm the tortillas in a dry pan for 20 seconds per side, until soft and pliable with the odd toasted spot. Cold tortillas crack when you roll them; warm ones bend.
6. 6Tip the shredded romaine into a bowl and toss with half the Caesar dressing until every leaf is coated and glossy. Taste a leaf; season again if it needs it.
7. 7Lay the tortillas flat. Spoon the dressed romaine down the centre of each, layer the sliced chicken on top, scatter over the parmesan shavings and optional parsley if using and drizzle with the remaining dressing. Fold in the sides, then roll up tightly from the bottom, tucking as you go.
8. 8Serve immediately while the chicken is hot and the lettuce still crisp.

Per serving

kcal

731

protein

76.3g

fibre

2.6g

carbs

37.1g

fat

29g