A real favorite at a school I used to work at was the Ceasar chicken wraps. Deep fried bits of chicken and heavily dressed salad were not the healthiest item on the menu, and this recipe delivers much the same taste with fewer calories and fat. Make the chicken for dinner to have with a salad, but cook extra to whip up into these wraps to take to school the next day. In the morning just make a quick assemble and you're set!
Ingredients:
Marinade:
2 chicken breasts, cut into strips
1/4 cup olive oil
1/2 tsp fresh thyme, chopped
1/4 tsp basil
1/4 tsp oregano
pinch cayenne
4 garlic cloves, minced
1 lemon, juiced and zested
fresh cracked pepper
Sauce:
head of garlic, roasted *
1/4 cup plain Greek yogurt
1/4 cup freshly grated Parmesan cheese
1/4 tsp basil
1/4 tsp oregano
fresh cracked black pepper
* To roast a head of garlic, chop off part of the top, set the head of garlic on a square of foil, drizzle with olive oil, wrap it up, then bake until softened and fragrant, about 30 minutes.
Wraps:
four 10 inch tortillas
3 Roma tomatoes, seeded and diced
baby greens
In a small bowl, whisk all the marinade ingredients together and pour over the chicken, turning to coat evenly all over. Cover with cling film and let marinate in the fridge overnight.
Line a broiler pan with foil and pre-heat the oven to 350 F. Roast the chicken breast slices for about 15 minutes, until the juices run clear and cooked through. Set aside to cool.
In a bowl, stir together the sauce ingredients, mashing up the roasted garlic so that the mixture is smooth. This can be made ahead and allowed to sit overnight to intensify the flavors, if you like.
To make the wraps, assemble by dividing up the chicken, tomatoes, lettuce, and sauce between them.
Makes 4 wraps
Adapted from The Crepes of Wrath
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