Coarse or kosher salt and freshly ground pepper(to taste)
½cupfinely grated Parmesan cheese(divided)
2hearts of romaine(chopped into bite-sized pieces)
½red onion(thinly slivered)
69- to 10-inch whole wheat or spinach wraps
Instructions
In a shallow container, combine the olive oil, lemon juice and zest, garlic, salt, and pepper. Add the chicken and turn to coat. If you have the time, marinate the chicken in the fridge for 2 to 6 hours before grilling — no worries if not.
Make the Caesar dressing: In a container with a lid, add the olive oil, mayonnaise, lemon juice, Dijon, Worcestershire sauce, garlic, anchovy (if using), salt, and pepper. Cover tightly and shake to combine well. Add half the Parmesan and shake again to combine.
Preheat the grill to medium-high. Grill the chicken for 5 to 6 minutes per side, until cooked through, with nice grill marks on each side. Let the chicken cool slightly, then cut into small bite-sized pieces.
In a large bowl, combine the chicken, romaine, and red onion with the dressing. Add the remaining Parmesan and toss again. Fill each wrap with about 1 1/2 cups of the salad, tuck in the ends, and roll closed.
Notes
The Caesar dressing can be made ahead and stored in the fridge for up to 5 days.
The chicken can be cooked and kept in a container in the fridge for 3 to 4 days.
Wrap Making Tips:
To fill and roll a wrap, first pile some of the filling in the middle of a wrap (in this case the chicken Caesar salad). Leave empty space at the top and bottom of wrap so the filling won't pop out when your roll it up.
Fold in the "ends" over the filling, then roll it up. Smear a tiny bit of mayo or leftover dressing on the edge of the wrap to help it seal nicely.
Cut it in half on the diagonal. If the ends start to pop out, which they tend to do, tuck them back in.