Grilled Chicken Caesar Wrap with Romaine

Ingredients

• 400 g chicken breast
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tbsp olive oil
• salt and black pepper
• 2 large flour tortillas, warmed
• 1 romaine lettuce heart, shredded
• 30 g parmesan, shaved
• 4 anchovy fillets, finely mashed
• 2 tbsp plain yogurt
• 1 tbsp mayonnaise
• 1 small garlic clove, crushed
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• Crusty bread, to serve
• Dressed green salad, to serve
• Fresh parsley, to serve

Method

1. Make 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. Pat the chicken breasts dry with kitchen paper — water means steam, and steam means no char. 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. Heat 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 bloomed into the oil, fragrant and smoky. Internal temperature should hit 70°C at the thickest point.
4. Lift 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. Warm 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. Tip 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. This is your last chance.
7. Lay the tortillas flat. Spoon the dressed romaine down the centre of each, layer the sliced chicken on top, scatter over the parmesan shavings and drizzle with the remaining dressing. Fold in the sides, then roll up tightly from the bottom, tucking as you go.
8. Cut each wrap on a sharp diagonal, scatter torn parsley over the board, and serve with a dressed green salad and crusty bread alongside.