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.
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.
Olive Oil – I use extra virgin ‘light tasting’ olive oil.
Shredded Parmesan Cheese
Fresh Lemon Juice
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.
Shredded Parmesan Cheese
Large Flour Tortillas
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 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.
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.
Caesar salad dressing
1/3cupolive oilI use extra virgin olive oil ‘light tasting’
1/4cupfreshly shredded Parmesan cheese
2tablespoonsfresh squeezed lemon juiceabout 1 large lemon
3cupschopped or shredded cooked chicken
1bag (9 oz)chopped romaine lettuce
1/2cuproughly chopped croutons
1/4cupfreshly shredded Parmesan cheese
6large flour tortillas
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.
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.
Bring your outdoor holiday wreath inside with this festive and easy cheeseball. Use a small Bundt pan to form a wreath shape, or roll the mixture into a ball or log. For a cheeseball worthy of any big gathering, skip the Bundt pan and colorful garnish and roll the ball in toasted sliced almonds instead.
Total:1 hr 15 min
(includes chilling time)
Yield:16 to 20 servings
1 pound cream cheese, at room temperature
2 cups shredded firm cheese, such as Cheddar, pepper Jack or Colby
2 teaspoons Worcestershire sauce
Kosher salt and freshly ground black pepper
1/2 cup pickled piquante peppers, such as Peppadews, finely chopped
1/2 cup fresh parsley leaves, finely chopped
1/4 cup finely chopped fresh chives
Crackers, sliced bread or crudites, for serving
Special equipment: A small (6-cup) Bundt pan
1. Line the inside of a 6-cup Bundt pan with plastic wrap. Process the cream cheese, shredded cheese, Worcestershire sauce, 1/2 teaspoon salt and few grinds of pepper in a food processor until smooth. Empty the mixture into a medium bowl, and fold in all but 2 tablespoons of the chopped peppers.
2. Spoon the cheese mixture into the prepared Bundt pan; pack it in, spread into an even layer and cover (or simply form the cheese mixture into a ball and wrap tightly with plastic wrap). Refrigerate until chilled, at least 1 hour up to 2 days.
3. Uncover and invert the cheese mold (or unwrap and transfer the ball) onto a serving platter. Sprinkle with the chives and parsley to completely coat the wreath, and garnish with the reserved 2 tablespoons peppers. Serve with crackers, sliced bread or crudites.
Few things are more satisfying to eat than tender, sticky ribs. This recipe adds a bourbon kick to the sweet glaze, providing a real depth of flavour. It will be a family favourite.
baby back ribs 3 racks, cut into portions or 4-5 ribs
star anise 2
allspice berries 8
bourbon whiskey 6 tbsp
light brown soft sugar 100g
tomato ketchup 100g
Dijon mustard 2 tbsp
Worcestershire sauce 3 tbsp
soy sauce 4 tbsp
ground allspice 1½ tsp
STEP 1 Heat the oven to 180C/fan 160C/gas 4. Put the rib pieces, flesh side down, in a single layer in a large roasting tin. Pour over enough boiling water to just cover, then add the spices. Tightly cover with foil and cook for 2 hours.
STEP 2 Put all the glaze ingredients in a pan with 2 tbsp water and heat until melted together.
STEP 3 Take the ribs out the oven and turn it up to 200C/fan 180C/gas 6. Drain all the liquid from the tin. Turn the ribs flesh side up and baste with the glaze. Roast for 30 minutes, adding more glaze halfway through until the ribs are sticky and shiny. Serve, making sure there are plenty of napkins for everyone.
Special equipment: 4 to 6 cups hickory or apple wood chips, soaked for 1 hour in water to cover, drained
Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside.
Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.
Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.
Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don’t worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken’s back.
When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees F, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour.
Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer and burn yourself. Quarter or carve the chicken and serve with Cola Barbecue Sauce.
Basic Barbecue Rub:
Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light and it will keep for at least 6 months.
Cola Barbecue Sauce:
Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months.
You can also barbecue a chicken on a can of cola, lemon-lime soda, or root beer.
Marinated and seasoned grilled chicken breasts, so full of flavor, you won’t even notice they’re healthy! This marinade direction I’m sharing nowadays is that the direction I exploit to infuse and season the chicken breasts I grill weekly for meal preparation. As a result of when operating 10-plus hour work days, UN agency needs to return home and create dinner? I’ve even enclosed many dish concepts to travel with these grilled chicken breasts too so you are covered for dinner for the whole week!
If you recognize ME then you recognize that I eat grilled chicken salads for dinner. And that I ne’er get uninterested in it. And that I HATE sauce (it’s a texture factor for me), thus my dish consists of a mixture of butter lettuces and romaine lettuce, some croutons and a grilled misshapen. With however flavor us this chicken is, you don’t even want sauce anyways!
I sometimes grill up a batch of this chicken the night before I’m going back to figure, thus after I get off of labor I will simply get through, knock out my unit chores (get the mail, water the plants, feed the dogs, etc), do a fast exercise then nosh on some dinner. And currently that we tend to area unit transitioning to 12-1/2 hour shifts at work return Gregorian calendar month, meal preparation are even a lot of important!
I don’t have a smoker or fancy BBQ. Just plain oil’ gas grill… Thus i used to be excited to receive Smoking-O’s rings, that area unit designed to feature that smoke and charcoal flavor to food roast on a gas grill! You don’t have to be compelled to pre-soak the Smoking-O’s either such as you do with wood chips…you simply heat your grill up, place a smoke ring on the grill straight from the package, let the ring lightweight and smoke, then you’re in business! Instant flavor supplemental to your food! And then easy…because if I will bang, you’ll be able to do it! Click here to envision Smoking-O’s out and to look at the video on however the merchandise works!
2 pounds boneless skinless chicken breasts, trimmed of excess fat (about 6 breasts) 1 packet McCormick’s Grill Mates Mesquite Marinade 1/2 cup water 1/4 cup Worcestershire sauce 1/4 cup Sweet Mesquite Seasoning 1 tablespoon bacon salt 1 tablespoon garlic pepper 1 tablespoon Lawry’s Seasoning Blend
1. In a bowl add the Sweet Mesquite Seasoning, bacon salt, garlic pepper and Lawry’s Seasoning Blend.
2. In a large ziplock bag, add the entire packet of mesquite marinade and the water. Close the ziplock bag and use your hands to work the marinade and water together so they are incorporated.
3. Add one chicken breast into the ziplock bag and sprinkle with a tablespoon of the spice mixture and sprinkle with a 1/2 tablespoon of Worcestershire sauce. Close the ziplock bag and use your hands (on the outside of the bag) to work the chicken breast into the marinade. Continue to add the chicken breasts into the ziplock bag, one breast at a time, sprinkling each breast with the seasoning mixture and Worcestershire sauce. Continue this layering method until all the chicken breasts have been added into the ziplock bag.
4. If you need more liquid, add a little more Worcestershire sauce or water to the marinade. If you want more seasoning in your marinade, add additional amount of desired seasonings. Close the ziplock bag and use your hands to work the chicken into the marinade. Set aside.
5. Make sure your gas grill is clean before turning it on high heat to preheat the grill. After the grill has heated up, place one Smokin-O’s smoke ring on a hot spot on the grill and close the lid. Allow smoke ring to light and smoke (approximately 7-minutes).
6.Once smoke ring is smoking, use tongs to place the chicken directly on the grill. Reduce the heat to medium-high and close the lid. In 7-8 minutes, use the tongs to flip the chicken over. Close the lid and let the chicken cook.
7. Allow chicken to cook for an additional 8-10 minutes. Check chicken and flip again, if needed, or let the chicken cook for a few additional minutes on the second side. Cook chicken until it is completely cooked through, approximately 20-25 minutes, or until the chicken reaches an internal temperature of 165-degrees. Cook time will vary on how thin or thick your breasts are.
8. Once chicken is fully cooked, use clean tongs to remove the chicken from the grill, and place chicken breasts on a plate or in a reusable container (if you are meal prepping). Cover the container and let the chicken rest for several minutes before slicing to eat.
9.Turn off the grill and close the lid. Let the Smokin-O’s ring sit on the grill until it completely burns out.
10. Serve chicken with desired side dishes or on top of a salad.