Gluten-Free Chicken Caesar Salad Wraps

Instructions

1. 1Mince the 1 clove Garlic. In a small bowl, combine the 1/2 cup Mayonnaise, 2 tablespoons Lemon juice, minced 1 clove Garlic, 1 teaspoon Dijon mustard, 1/2 teaspoon Anchovy paste, 1/4 teaspoon Salt, and 1/4 teaspoon Black pepper. Whisk until smooth and set aside to create the Caesar dressing.
2. 2Preheat a grill or a 30.48 cm grill pan to medium-high heat (190.6-204.4°C / 190-205°C). Brush the 2 large Chicken breasts with 1 tablespoon Olive oil. Place the chicken breasts on the preheated grill and cook for 6-8 minutes per side, or until the internal temperature reaches 74°C when measured with a meat thermometer, and the juices run clear. Transfer the cooked chicken to a clean plate and let it cool for 5 minutes to allow the juices to redistribute. Once slightly cooled, slice the 2 large Chicken breasts into 1.27 cm wide strips.
3. 3Wash the 1 head Romaine lettuce thoroughly under cold running water, then shake off excess water or pat dry with a clean cloth. Chop the 1 head Romaine lettuce into 1.27 cm pieces.
4. 4Heat a dry 20.32 cm skillet over medium heat (148.9-162.8°C / 150-160°C). Place one of the 4 Gluten-free tortillas in the skillet for 15-20 seconds per side, until it is warm and pliable. Repeat this process for the remaining 3 Gluten-free tortillas.
5. 5Lay one warmed 4 Gluten-free tortilla flat on a clean surface. Spread approximately 2 tablespoons of the prepared Caesar dressing evenly over the entire surface of this gluten-free tortilla. Arrange about 1/4 of the chopped 1 head Romaine lettuce, 1/4 of the sliced 2 large Chicken breasts, and 1/4 of the 1/2 cup Parmesan cheese on top. Fold in the sides of the gluten-free tortilla, then roll it up tightly from the bottom to form a wrap. Repeat this assembly process for the remaining 3 Gluten-free tortillas and ingredients.
6. 6Serve the Gluten-Free Chicken Caesar Salad Wraps immediately.

Substitutions

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