Shredded rotisserie chicken and crisp romaine wrapped in warm flour tortillas with a creamy, no-anchovy Caesar-style dressing and shaved parmesan.
Pat romaine completely dry before adding dressing so the wraps don't get soggy. For a milder flavor, use less garlic and lemon juice.
Dressing can be made up to 3 days ahead and refrigerated; stir before using. Dressing is intentionally anchovy-free; Dijon and parmesan supply the savory depth.
Ingredients
Scale
Measurement units
- 3 cups rotisserie chicken (About 1 medium rotisserie chicken; use breast and thigh meat for extra protein)
- 4 cups romaine lettuce
- 1 cup parmesan cheese (About 1/2 cup in the dressing and 1/2 cup for wraps)
- 4 large (10-inch) flour tortillas
- ½ cup mayonnaise
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic
- salt (To taste)
- black pepper (To taste)
Ingredients
Scale
Measurement units
- 3 cups rotisserie chicken (About 1 medium rotisserie chicken; use breast and thigh meat for extra protein)
- 4 cups romaine lettuce
- 1 cup parmesan cheese (About 1/2 cup in the dressing and 1/2 cup for wraps)
- 4 large (10-inch) flour tortillas
- ½ cup mayonnaise
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic
- salt (To taste)
- black pepper (To taste)
Instructions
Make the dressing
Whisk mayonnaise (½ cup), lemon juice (2 tbsp), Dijon mustard (1 tsp), and minced garlic (1 clove) in a mixing bowl.
Stir in finely grated parmesan cheese (½ cup) and season with salt and black pepper to taste.
Equipment: mixing bowl, whisk or fork, cheese grater or vegetable peeler
Prepare the filling
Shred the rotisserie chicken (3 cups), discarding skin and bones; store-bought rotisserie chicken is already cooked through to at least 165°F.
Chop romaine lettuce (4 cup) and dry it thoroughly.
Add the shredded chicken and chopped romaine to the dressing bowl and toss until evenly coated.
Equipment: mixing bowl
Warm the tortillas
Warm flour tortillas (4 large (10-inch)) in a dry skillet over medium heat, 20 to 30 seconds per side, working in batches.
Equipment: skillet
Assemble and serve
Spoon one quarter of the filling onto each warm tortilla.
Sprinkle the remaining parmesan cheese (½ cup) evenly across the four wraps.
Fold in the sides, roll each tortilla tightly, then slice in half to serve.
Tomorrow's Meal
Caesar Chicken Quesadillas
Leftover Caesar chicken filling pressed between flour tortillas with melty cheese and pan-toasted until crisp.
You'll need to pick up:
Flour tortillasShredded mozzarella or Monterey Jack1 tbsp oil or butter for the pan
Quick overview:
- 1.Drain any liquid from the leftover filling and chop the romaine small
- 2.Spread filling and a handful of shredded cheese over half of each tortilla and fold in half
- 3.Heat 1 tbsp oil or butter in a skillet over medium heat
- 4.Cook each quesadilla 2 to 3 minutes per side until golden and the cheese melts
- 5.Slice into wedges and serve with a squeeze of lemon
Before you cook
Cook notes
- • Dressing can be made up to 3 days ahead and refrigerated; stir before using.
- • Pat romaine completely dry before adding dressing so the wraps don't get soggy.
- • Wrap tightly in foil or parchment and refrigerate for an easy packed lunch up to 1 day ahead.
- • For a milder flavor, use less garlic and lemon juice.
- • Dressing is intentionally anchovy-free; Dijon and parmesan supply the savory depth.
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