Grilled Chicken Caesar Wraps with Jeff Mauro | Food Network

Your favorite salad, wrapped up into a perfect sandwich! Subscribe ► Get the recipe ► Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Grilled Chicken Caesar Wrap RECIPE COURTESY OF JEFF MAURO Level: Easy Total: 4 hr 40 min Prep: 15 min Inactive: 4 hr Cook: 25 min Yield: 4 servings Ingredients Chicken: 4 boneless skinless chicken breast halves (about 8-ounces each) 1/4 cup extra-virgin olive oil Zest of 1 lemon (about 1 teaspoon) 1/4 cup freshly squeezed lemon juice (about 2 lemons) 2 cloves garlic, minced or grated Kosher salt and freshly ground black pepper Sour Cream Caesar Dressing: 1 cup low-fat sour cream 2 tablespoons grated Parmesan 1 tablespoon freshly squeezed lemon juice (about 1/2 lemon) 1 tablespoon Dijon mustard 2 teaspoons Worcestershire sauce 1 anchovy, smeared with a fork to a paste 1/2 clove garlic, minced or grated Kosher salt and freshly ground black pepper Sandwich Build: 1/2 pint cherry tomatoes, quartered 1 heart romaine lettuce, chopped into bite-size pieces Parmesan Croutons, recipe follows Four 12-inch sundried tomato tortillas, toasted with a little oil Parmesan Croutons: 1/2 French baguette day-old, crust removed and cut into 1/2-inch cubes (about 4 cups) 2 tablespoons grated Parmesan Kosher salt and freshly ground black pepper 2 tablespoons olive oil Directions For the chicken: Place the chicken in a shallow dish just large enough to hold them. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined. Pour the oil mixture over the chicken and toss to coat. Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight. Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the oil mixture and pat dry. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side. Transfer the chicken to a plate to cool slightly. Thinly slice the chicken against the grain and set aside. For the dressing: Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl. For the sandwich build: Place the sliced chicken, 1/2 cup sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl. Toss to coat evenly. Fill each tortilla with the chicken mixture. Parmesan Croutons: Yield: 4 cups Preheat the oven to 375 degrees F. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper. Drizzle with the oil and mix well. Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: ► WEBSITE: ► FULL EPISODES: ► FACEBOOK: ► INSTAGRAM: ► TWITTER: #GrilledChickenCaesarWrap #SandwichKing #FoodNetwork Grilled Chicken Caesar Wraps with Jeff Mauro | Food Network