Fast & Tasty Chicken Caesar Salad Wrap

Fast & Tasty Chicken Caesar Salad WrapBy Wendy Ruopp, Managing Editor of EatingWell

Does it ever occur to you to make Caesar salad at home? I never think of it until I'm at a restaurant and it suddenly looks like the best thing on the menu--especially with some grilled chicken on top (even if I have to pay extra for that).

With this recipe dreamed up by the EatingWell Test Kitchen, it's not just the chicken that's grilled--the romaine lettuce is too! (Another thing I'd never think of.) That lightly charred lettuce adds more delicious smokiness to the Caesar salad filling for this easy meal rolled up in a warmed spinach wrap.

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Because you can pick it up and eat it, this portable wrap makes a great lunch, too, or quick take-it-with-you dinner for an activity-filled evening.

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Grilled Chicken Caesar Salad Wrap
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High Fiber Healthy Heart
Makes: 4 servings
Active time: 30 minutes | Total: 30 minutes

This chicken Caesar salad wrap recipe is elevated by the irresistible smoky flavor of grilled chicken and grilled romaine. Whisk together this easy Caesar salad dressing, toss with the grilled chicken and romaine and wrap it all together for a delicious lunch or dinner.

3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons low-fat mayonnaise
1 clove garlic, minced
1/2 teaspoon freshly ground pepper
2 boneless, skinless chicken breasts (about 1 pound total), trimmed
1/8 teaspoon salt
2 small romaine hearts
1/3 cup finely shredded Parmesan cheese
4 8- to 9-inch spinach wraps, warmed

1. Preheat grill to medium-high.
2. Combine lemon juice, oil, mayonnaise, garlic and pepper in a large bowl.
3. Oil the grill rack (see Tip). Sprinkle chicken with salt. Cut romaine in half lengthwise, leaving root ends intact. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 6 minutes per side. Two minutes before the chicken is done, place the romaine on the rack and grill, turning once or twice, until lightly charred and beginning to wilt, 2 to 3 minutes total.
4. Cut the chicken into bite-size pieces. Cut the root ends off the romaine, then chop the leaves. Add the chicken, lettuce and Parmesan to the bowl with the dressing; toss until well combined. Fill each wrap with about 1 1/2 cups of the salad and roll closed.

Per serving: 429 calories; 16 g fat (4 g sat, 7 g mono); 69 mg cholesterol; 40 g carbohydrate; 0 g added sugars; 33 g protein; 5 g fiber; 688 mg sodium; 408 mg potassium. Nutrition bonus: Vitamin A (138% daily value), Folate (28% dv).

Tip: Oil the grill rack before you grill to keep food from sticking. Bring a little bowl of oil out to the preheated grill along with a folded paper towel and a pair of tongs. Oil the paper towel, hold it with the tongs and rub it over the rack. (Do not use cooking spray on a hot grill--it can cause a flare-up.)

What new grilling recipes are you looking forward to trying?

By Wendy Ruopp

Wendy Ruopp has been the managing editor of EatingWell for most of her adult life. Although she writes about food for the Weeknights column of EatingWell Magazine, her husband does the cooking at home.

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