It's A Wrap!

Jenn from No Lemon Juice made Caesar Club Sandwiches several weeks ago. I craved them the moment I saw them, except I'm not a fan of ciabatta bread sandwiches. I think it's too much bread to sandwich filling ratio. Does that make sense?

So I decided to make the dressing and make Chicken Caesar wraps instead. And they were yummy. The hubby liked them so much he even asked to have them for leftovers the next day, which he rarely does.

Caesar Dressing from Ina Garten

• 1 large garlic clove, chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 1/2 teaspoons anchovy paste*
• 1 teaspoons Dijon mustard
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1/2 cup good mayonnaise

Place the garlic and parsley in the bowl of a food processor fitted with a steel blade (or in a blender) and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing.

Refrigerate the Caesar dressing if not using it immediately.

NOTE: *I couldn't find anchovy paste at my supermarket, so I got a small can of anchovy fillets and used that instead. I used about 4-5 fillets in place of the 1 1/2 tsp. of paste.

Chicken Caesar Wraps

• 2 Tortilla wraps
• Romaine lettuce, chopped
• 1 Chicken breast, sliced
• Caesar dressing
• Parmesan Cheese, grated
• Fresh ground pepper

Place the wraps on a plate. In the center of the wrap, pile the romaine lettuce in the center. Top with sliced chicken breast. Spoon the desired amount of dressing over chicken and sprinkle with freshly grated Parmesan cheese and fresh ground pepper. Wrap up and enjoy!