GRILLED CHICKEN CAESAR WRAPS
| SERVES 4 PEOPLE |
DIFFICULTY EASY |
FUEL TYPE GAS |
| PREP TIME 20 MINS |
MARINATING TIME 30 MINS - 4 HRS |
GRILLING TIME 8 - 12 MINS |
THE INGREDIENTS:
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
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 boneless, skinless chicken breast halves, each 6 to 8 ounces
DRESSING
- 3 tablespoons mayonnaise
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons Parmigiano-Reggiano® cheese, finely grated
- 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
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 slices thick-cut bacon, about 4 ounces
- 2 romaine hearts, chopped into bite-sized pieces
- ¼ cup Parmigiano-Reggiano® cheese, finely grated
- 4 flour tortillas (12 inches)
SPECIAL EQUIPMENT
- instant-read thermometer
INSTRUCTIONS
- In a small bowl, whisk the marinade ingredients.
- Lightly score the chicken breasts on the diagonal, on the smooth (skin) side, making 3 or 4 evenly spaced slashes each about ¼ inch deep.
- 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 4 hours, turning the chicken occasionally.
- In a small bowl, whisk the dressing ingredients.
- Cook the bacon in a skillet over medium heat until crisp and the fat renders, 6 to 8 minutes. Transfer to a plate lined with a paper towel to drain. When cool enough to handle break into coarse pieces.
- Prepare the grill for direct cooking over medium heat (400°F).
- Brush the cooking grates clean. Remove the chicken from the marinade, allowing any excess marinade to drip back into the bowl to avoid flare-ups. Grill the chicken, smooth (skin) side down first, over direct medium heat , with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once or twice. Remove from the grill, and rest at room temperature, indoors, for 3 to 5 minutes. When cool enough to handle, thinly slice on the diagonal.
- Combine the chicken, romaine, and cheese in a large bowl. Add the dressing to your taste and toss to coat.
- Divide the salad between the tortillas and sprinkle the bacon over. Roll up, and cut into sections, if desired.
Source: https://www.weber.com