Chicken Caesar Salad Wraps

Chicken Caesar Salad Wraps

Chicken Caesar Salad Rolls are like classic salads, but wrapped in tortillas. This is also a kind of dinner that does not require an oven and can be made in advance or carried with you. The best part is the simple homemade Caesar salad dressing!

Chicken Caesar Salad Roll is very simple, no oven dinner, if needed, can be made in advance. We like all kinds of packages at home. My kids like that they can hold their food, and I like that I don’t have to open the oven for these.

Our other favorite packaging is these Santa Fe chicken salad packaging. The delicious chicken salad is rolled in a flour tortilla and topped with lettuce, tomato and avocado slices.

How to make chicken caesar wraps with step by step instructions with pictures.

INGREDIENTS NEEDED FOR CHICKEN CAESAR SALAD WRAPS

  • EASY HOMEMADE CAESAR SALAD DRESSING

    • No anchovies in this recipe! Instead the recipe uses Worcestershire sauce and Dijon mustard too give it that classic & tangy Caesar salad dressing taste.
      • Mayonnaise
      • Olive Oil – I use extra virgin ‘light tasting’ olive oil.
      • Shredded Parmesan Cheese
      • Fresh Lemon Juice
      • Dijon Mustard
      • Worcestershire Sauce
      • Garlic

Cooked Chicken – This can be shredded or chopped. Just make sure it’s cooked. Use a rotisserie chicken to make this recipe really easy!

Romaine Lettuce – Just pick up a bag of chopped romaine lettuce from the produce section of the grocery store.

Croutons

Chopped Tomatoes

Shredded Parmesan Cheese

Large Flour Tortillas

Chicken wraps with Caesar salad dressing and chicken on a flour tortilla.

Tips and Tricks For Making Wraps

  • Can I Make These Wraps Ahead Of Time

    • Yes you can! With some slight changes.
      • Prepare the Caesar salad dressing
      • Mix together half of the dressing + the chicken until combined.
      • Store all components separately if making this ahead of time or transporting.
      • When you are ready to assemble the wraps put some lettuce on the tortilla, topped with a scoop of Chicken, and then some tomatoes and croutons. Drizzle some of the remaining dressing over top and roll up.
  • Olive Oil

    • Olive oil can have a very strong taste if you use regular olive oil. For best taste, and what the recipe was tested with, be sure and use extra virgin olive oil that says ‘light tasting’ on the bottle. But of course, if you love the taste of regular olive oil then feel free to use that.
  • PARMESAN CHEESE

    • It’s best to use freshly shredded parmesan cheese. I buy a wedge of parmesan cheese and use a cheese grater to shred it. You could try buy some pre-shredded stuff from the refrigerated cheese section at the store.

Ingredients

Caesar salad dressing

  • 1/3 cup mayonnaise
  • 1/3 cup olive oil I use extra virgin olive oil ‘light tasting’
  • 1/4 cup freshly shredded Parmesan cheese
  • 2 tablespoons fresh squeezed lemon juice about 1 large lemon
  • 2 teaspoons Dijon mustard
  •  teaspoons Worcestershire sauce
  • 1 clove garlic

Wraps

  • 3 cups chopped or shredded cooked chicken
  • 1 bag (9 oz) chopped romaine lettuce
  • 1/2 cup roughly chopped croutons
  • 1/4 cup freshly shredded Parmesan cheese
  • 3 roma tomatoes chopped
  • 6 large flour tortillas

Instructions

  • In a mixing bowl combine the Caesar salad dressing ingredients and stir together with a whisk until combined.
  • In a large mixing bowl add the chicken, lettuce, croutons, paremsan cheese, and Caesar salad dressing. Stir together until it’s combined well.
  • Lay tortilla on a cutting board or large plate. Place a scoop of the caesar salad mixture from the bowl and sprinkle on some chopped tomatoes. Roll up burrito-style and cut down the middle.
  • ** If you are not planning on eating it all after making it OR you want to make this ahead of time : Make the caesar salad dressing and combine half of it with the chicken. When you are ready to assemble the wraps, put some lettuce down, a scoop of the caesar salad chicken, top it with some croutons and chopped tomatoes, and then drizzle some of the leftover dressing over top. Leave all the components separate if preparing this ahead of time.

 

Notes

Nutrition Information & Serving Size : Wraps are a really hard thing to predict the serving size because it depends on what size tortilla you use. I prefer to the largest sized tortilla I can find, which will fit about 1 cup of the chicken Caesar salad mix on it when folded up burrito style. If you use smaller tortillas then the calories will be less and you will get more servings out of the recipe.

Tortillas : Use any tortilla you prefer. Whole wheat, the green spinach tortillas, carb balance, or gluten-free tortillas will all work fine.

Olive Oil : Olive oil can have a very strong taste if you use regular olive oil. For best taste, and what the recipe was tested with, be sure and use extra virgin olive oil that says ‘light tasting’ on the bottle. But of course, if you love the taste of regular olive oil then feel free to use that.

Parmesan Cheese : I prefer to shred parmesan cheese from a wedge. You could also buy some pre-shredded parmesan cheese. I would stay away from the cheaper, grated parmesan cheese in the can with the green lid.

Nutrition

Calories: 457kcal | Carbohydrates: 21g | Protein: 24g | Fat: 31g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 527mg | Potassium: 407mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4392IU | Vitamin C: 7mg | Calcium: 163mg | Iron: 3mg
Chicken Caesar Salad Wraps
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Servings: 6 wraps
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My Favorite Roasted Potato Salad

My Favorite Roasted Potato Salad

“Take rest. A field that has rested gives a bountiful crop.” – Ovid

 

Roasted Potato Salad is next level potato salad. The potatoes are roasted prior to combining all the ingredients and what you get is flavor-loaded goodness in every single bite. Once you try this roasted version, regular ole potato salad will pale in comparison! Looking for more great potluck options? Try my Bacon Chicken Bites or Macaroni Salad!

 

What is Roasted Potato Salad?

Simply put, the potatoes are cubed, seasoned, and roasted prior to assembling. This means that every single bite of potato is loaded with amazing flavor. It’s not too soupy, it’s not bland, and it’s not dependant on temperature for serving… hot or cold, it’s amazing.

 

Roasting vs Boiling

I served this recipe to friends at a BBQ recently and even though the guests loved it, one friend explained that she hates turning on her oven in the summer. I totally understand that, but when it comes to potato salad, you are going to heat up your kitchen no matter what. I have stood over plenty of pots of boiling water and know how quickly the steam can warm a space.

Once you try this roasted version of potato salad, you will know that it’s absolutely worth it to turn on the oven

 

How To Roast Potatoes

The potatoes are the star of the show in this recipe. But there are a few tricks to making sure the final product is perfection.

Use a smaller potato-like baby reds or fingerlings. Take a few minutes to make sure the cubes are consistent in size. When roasting the potatoes you want them to bake evenly, making sure there are not underdone or overdone pieces. When they are all the same size, they will all get perfectly crispy.
Cube the potato into 1-inch pieces. I have made this salad for several years now and often try new variations to see if I can make it prettier or taste better. For instance, I tried roasted potato wedges. While I thought these looked the best (people do eat with their eyes first!), the larger cuts of potatoes meant that there was a lower seasoning to potato ratio.
Make sure the potatoes are dry before adding the olive oil and seasoning. Now, my grandma is a huge fan of washing potatoes after they have been chopped and letting them sit in a cold water bath. I do not wash the potatoes for this salad. (Edited to add, I do not wash the potatoes AGAIN after I have cut them. I do wash before cutting.) I want a super crispy outer edge with a soft interior.
Prepare your pan. We often use aluminum foil to completely cover the pan (easier clean up), but you can also use parchment paper or Silpat. I often add a teaspoon of oil to the pan and rub it evenly over the foil with my hand in an attempt to keep the potatoes from sticking. You can also use non-spray or nothing at all.
Don’t crowd the pan. A nice, even layer of potatoes that aren’t too close together is key. You want the beautiful crispy deliciousness on every side.
Don’t skimp on the seasonings. I opted for salt, pepper, and season salt. After many years of trial and error; using garlic salt, cayenne, red pepper flakes, onion powder, turmeric, ground mustard… you name it!… the final result was that less is more. Roasted potatoes come alive with olive oil, salt, and pepper! There is mustard, onion, dill, and bacon in this recipe and you want to taste all of those ingredients, not have them be a secondary flavor.
Don’t turn them too much. I usually flip the potatoes once during roasting, making sure that one side is completely crispy before doing so. The overall baking time is anywhere from 30-45 minutes and will vary from oven to oven. I keep an eye on them after the flipping because while crispy is the goal, burnt is not.

 

What is in Roasted Potato Salad?

The ingredients in this potato salad are each important and add to the fantastic end product.

Potatoes – Roasted to perfection and added to the other ingredients when warm.
Bacon – We prefer crispy bacon. I bake it in the oven for 18-22 minutes at 415°F. I don’t recommend chewy bacon in this recipe.
Eggs – Hard boiled of course. I prefer to cut the eggs into 4 wedges. I like a big bite of the egg as the soft texture and mild flavor really compliment the well-seasoned potatoes. You can certainly cut the eggs smaller if that is your preference.
Red Onion – While I love adding red onion and recommend it, I have also used shallots and green onion. You want to use an onion that can hold it’s own, that offers texture as well as beauty to the final product. A small dice is my preference, my husband sometimes slices the onion and separates it into individual curved pieces.
Mayonnaise – Basic is best. No fancy flavors, variations, or substitutions needed for the mayo. Side note: I did not like Greek Yogurt in this recipe… it doesn’t work as well as mayo when combined with the warm potatoes.
Mustard – Plain old yellow mustard. If you only have dried mustard on hand, you can use it but the recipe will change a bit. Generally speaking, 1 tablespoon of yellow mustard equals 1 teaspoon of dried mustard. However, because yellow mustard has other ingredients like vinegar, turmeric, paprika, salt, and garlic, you will need to add extra liquid to this recipe. If you use 1 teaspoon of dried mustard in place of the yellow, also add 1-2 teaspoons of vinegar.
Dill – Dried dill is what the recipe calls for. You can certainly use fresh if it is what you have. The substitution is easy, one tablespoon of fresh equals one teaspoon of dried. I used 1/4 teaspoon of dried dill weed in this recipe so you would use 1 teaspoon of fresh dill weed. (Not dill seed.)
Salt & Pepper – We love salt & pepper and use it liberally in cooking. But you will want to add salt & pepper to taste. If you want less salt, feel free to add everything but the salt, mix the ingredients and then taste test.
Parsley – This is just for color and totally optional. I just love a fresh pop of green on this potato salad!

 

Bring it All Together

I mentioned that I like to assemble this potato salad when the potatoes are warm. The reason for this is that the mayo and seasoning infuse into the potatoes and create magic as you’ve never experienced in a potato salad before. However, if I am serving this to a big group I will sometimes make the potatoes, bacon, and hard boil the eggs the day before and then heat the potatoes and bacon a bit right before assembling.

Once you a ready just stir everything together and serve! This does not need to be refrigerated before serving, but you can absolutely make it the day before and serve it cold. If you are serving it cold, be sure to keep it cool.

 

How to Keep Potato Salad Cool Outside

Set the bowl on a bed of ice. Simply add a couple of ice cubes to a larger bowl and place your smaller serving bowl inside.

 

INGREDIENTS

POTATOES
  • 3 pounds red potatoes cut into small cubes
  • 2 teaspoons salt, or to taste
  • 2 teaspoons pepper
  • 2 teaspoons Lawry’s season salt, see notes
  • 2 tablespoons olive oil
SALAD
  • 1 medium red onion diced
  • 8 pieces bacon, cooked and diced
  • 6 large eggs, hard boiled to the doneness you prefer
  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1/4 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

 

INSTRUCTIONS

POTATOES
  1. Preheat oven to 425°F. Prepare a sheet pan by lining with foil or parchment paper.
  2. Place cubed potatoes on a baking pan. Sprinkle with salt, pepper, and season salt. Drizzle olive oil over top and then use your hands to toss the potatoes, making sure every single piece is coated.
  3. Bake, uncovered, for 30-45 minutes, or until the potatoes are crispy. Turn once half-way through baking.
  4. Allow to cool for at least 15 minutes before adding to the salad.
SALAD
  1. In a large bowl, add potatoes, onion, bacon, eggs, mayonnaise, mustard, dill weed, and salt & pepper. (You can reserve 1-2 eggs to set on top instead of mixing in.)
  2. Using a spatula, gently stir the ingredients until fully combined and every potato is covered.
  3. Can be served warm or refrigerated until ready to serve. If refrigerating, place in an airtight container.
  4. Optional: Sprinkle with chopped parsley before serving.

 

 

My Favorite Roasted Potato Salad
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Classic Banh Mi

Classic Banh Mi

Im going to be serving an assortment of Banh mi for the adults attending my kids bday party. What should I serve on the side? has to be really easy as I’ll have a house full of out of town guests-prefer something prepared night before. Even considering purchasing frozen potstickers and making dipping sauce.

The banh mi IS a pretty filling sandwich. Its heritage is partly French, so it is appropriate for Euro-centric accompaniments. I’d have potato salad or macaroni salad. Not coleslaw since the sandwich has carrot/daikon slaw

It’s undeniable. Banh Mi is the PERFECT sandwich. Rich, savory meat combined with bright and crunchy homemade pickles stuffed into a fluffy baguette; what’s not to love?! We love this version because it requires minimal ingredients but still packs a powerful punch of flavor. Don’t sleep on it, people!

Made this? Let us know how it went in the comment section below!

 

YIELDS: 2 SERVINGS               PREP TIME: 0 HOURS 15 MINS               TOTAL TIME: 0 HOURS 40 MINS

 

INGREDIENTS

  • 10 oz. pork tenderloin
  • 6 tbsp. hoisin sauce, divided
  • 6 tbsp. rice wine vinegar, divided
  • 2 garlic cloves, grated
  • 2 tbsp. fish sauce
  • 1 medium carrot, thinly sliced
  • 1 medium daikon radish, thinly sliced
  • 1 tsp. kosher salt
  • 2 tbsp. vegetable oil
  • 12-inch baguette, sliced in half lengthwise
  • 1/4 c. mayonnaise
  • 1/2 c. cilantro leaves and tender stems

 

DIRECTIONS

  1. Preheat oven to 425°. Place pork tenderloin into the freezer for 15 minutes; this will make it easier to slice thinly.
  2. Slice frozen tenderloin as thinly as possible. Transfer to a medium bowl, add 3 tablespoons hoisin sauce, 3 tablespoons rice vinegar, garlic, and fish sauce to bowl; mix until well combined. Let sit at room temperature for 15 minutes.
  3. Toss carrot and daikon with remaining vinegar and salt; let sit at room temperature until ready to use. In a large cast-iron skillet on medium high, heat oil and add marinated pork. Cook without stirring for 4 minutes. Give it a toss and continue to cook 1 minute.
  4. Toast baguette in oven for 10 minutes until golden brown. Spread mayonnaise on bottom half and remaining hoisin sauce on top half. Layer pork, then pickled veggies and cilantro on bottom half. Place on the top half and slice cross wise before serving.

 

 

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Broccoli Cranberry  Salad Recipes with Bacon and Walnuts

Broccoli Cranberry Salad Recipes with Bacon and Walnuts

I’ve been creating low carb broccoli dish for years, however typically not with cranberries, since the shop bought ones are filled with sugar. Since I started creating sugar-free dried cranberries recently, it had been time to alter up my broccoli dish instruction and add those in. when one or two experiments, this straightforward broccoli cranberry dish with bacon and walnuts has become a daily at our house.

When I was trying to find ways that to use my new sugar-free dried cranberries, i used to be torn regarding what quite cranberry dish recipes to form. Sweet or savory I’m therefore glad I settled on this broccoli dish with bacon. Give it a attempt. It simply may become a replacement favorite at your house, too. And, if you celebrate Christmas, you’ll love adding its red and inexperienced palette to your vacation table!

Making broccoli bacon dish could be a breeze. mix all the ingredients during a giant bowl, whisk the dressing during a tiny bowl, and blend ’em along. That’s it! This makes a good make-ahead or nightlong dish, and also the flavors get even higher if you refrigerate it for a moment. Healthy olivie dish could be a nice nightlong dish still. There are not any greens to wilt or get slimed, therefore it stores well and is totally fantastic consecutive day.

 

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Click here for Broccoli Cranberry Salad Recipes with Bacon and Walnuts!! Enjoy

 

INGREDIENTS

1 bunch Broccoli (chopped into small florets)
1/4 cup Red onion (sliced)
1/2 cup Sugar-free dried cranberries (or any dried cranberries)
1/2 cup Walnuts (chopped; or pumpkin seeds for nut-free)
1/2 cup Bacon bits (cooked)
1/2 cup Mayonnaise
1 tbsp Olive oil
1 tbsp Lemon juice
1 tsp Orange zest
1/2 tsp Garlic powder
1 1/2 tbsp Sweetener of choice (optional, to taste – preferably powdered or liquid*)
1/2 tsp Poppy seeds (optional)
Sea salt (to taste)
Black pepper (to taste)

INSTRUCTIONS

1. Combine the chopped broccoli, red onion, cranberries, walnuts, and bacon bits in a large bowl.
2. In a small bowl, whisk together the mayonnaise, olive oil, lemon juice, garlic powder, orange zest, sweetener, and poppy seeds (if using). Adjust sweetener to taste. Season with sea salt and black peper to taste.
3. Stir the dressing into the vegetable mixture. Refrigerate for an hour for better flavor (optional).

Broccoli Cranberry Salad Recipes with Bacon and Walnuts
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Layered Spicy Shrimp Sushi

Layered Spicy Shrimp Sushi

I’m pretty sure Sushi, all types, are here to stay.  It’s not a fad food, we’ve all pretty much incorporated sushi into our dining repertoire.  Most of us no longer hear the word “Sushi” and think yuck raw fish!

sushi

California rolls seem to be the most popular type of sushi along with Nigiri tpes, that’s the one with a slice of raw fish or boiled shrimp pressed into sushi rice.  And many of us still consider sushi a splurge at a sushi restaurant which admittedly can cost a pretty penny.  (We’ve spent about $100 just to take the kids and grandkids out to Genki Sushi.  That’s what happens when you all get carried away grabbing $3 dishes off the conveyor belt!)  But really Sushi is very easy to make at home and doesn’t have to cost you your first born child!

After all what is sushi?  It’s seasoned white rice, some type of seafood and or veggie that can be rolled into a sheet of dried seaweed.  Easy right?  Ok rolled sushi comes out better when rolled with a bamboo mat that one can buy at any asian market for less than $5.  But what about making sushi without a mat or sheets of dried seaweed?  That would be super easy sushi!

sushiWell recently I came across sushi molds while wandering around Daiso, the Japanese version of a dollar store that recently opened not far from my house.  I grabbed all the molds they had, they were just $1.50 (it’s not really a dollar store, it’s more like the $1.50+ store.)  Anyway I got the molds (I gave some to my kids) and proceeded to make these Layered Spicy Shrimp Sushi.  They’re actually “deconstructed” sushi as my grandson tells me.  Best of all they are super easy to make!

Hey don’t worry if you can’t find the molds, you can use an empty can, old school but it works.  Your sushi will be round instead of square, but it will work just fine.  Just clean an empty can and remove both ends so that you end up with a tube.  Place it on a plate and layer your sushi filling into the tube, when done just slip the can off.  Be careful as the can edges will be sharp.

Anyway here’s my recipe.  I make the rice in my rice cooker, which actually has a setting for sushi rice.  But if you don’t have a rice cooker just cook the rice on the stove or however you usually make rice.  My recipe makes a lot of Layered Sushi so if you don’t need as much just cut the recipe in half or in thirds.

Ingredients:

3 Cups uncooked short grain rice, rinsed well

6 Cups Water (if cooking on the stove) if using a rice cooker follow the cooker’s directions

6 Tbs. Rice Vinegar

3 Tbs. Sugar

3 Tsp. Salt

3 Cups mashed avocado

3 Cups Cucumber diced in small cubes

3 Tbs. Lime Juice

1 1/2 Lbs.  Cooked shrimp diced in small cubes

1/3 Cup Mayonnaise

3 Tbs. Sriracha Sauce

Furikaka for garnish

Wasabi Paste for garnish

Sriracha Sauce for garnish

Directions:

Sushi Rice:

Make rice in rice cooker and let cool

If making rice on stove top:

Bring rice and water to boil in large pot.  Reduce heat and cover.  Simmer about 20 minutes or until water has been absorbed and rice is tender.  Let cool.

Mix Rice Vinegar, Sugar, and salt in a small bowl.

Place cooled cooked rice in a large bowl and gently fluff, you don’t want clumps of rice.

Gently fold vinegar mixture into rice.  Set aside.

Green Layer:

Mix together mashed avocado, cucumber, lime juice, and salt to taste.  Set aside.

Shrimp Layer:

Mix together shrimp, mayo, and sriracha sauce.  Set aside.

Assembly:

Scoop about 2 Tbl. of Green Layer into mold.  Smooth top making sure it’s distributed evenly.

Scoop about 2 Tbs. of Shrimp Layer on top of Green Layer.  Smooth top making sure shrimp mixture is evenly distributed.

Scoop about 4 Tbs. Sushi Rice on top of Shrimp Layer.  Smooth top making sure rice is evenly distributed.  Press rice layer down firmly into the other layers so that the layers will hold together.

Gently unmold and slide into serving dish.  If using a can you will have to gently flip your sushi so that the Green layer is on top.

Sprinkle top with Furikake and drizzle with sriracha sauce.  Squirt wasabi paste on plate and serve with soy sauce.

If you have extra sushi rice and shrimp no worries make my version of Nigiri Shrimp sushi by forming rice into rectangular cubes.

Butterfly the cooked shrimp and gently press on top of rice cube.

Sprinkle with Furikake.

Drizzle with sriracha and dot with wasabi and voila!  You’ve got yummy Nigiri Sushi!

 

Layered Spicy Shrimp Sushi
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