Chik’n Caesar Wrap
Quick lunch or a light dinner vibe. Crispy, seasoned plant-based filet, Caesar salad with pecorino, and crispy croutons. Wrapped up and fried to golden.
PREP TIME
10 minutes
COOK TIME
20 minutes
INGREDIENTS
8
Serves: 1
Ingredients
- 1 whole1 whole1 whole Extra Virgin Olive Oil, For Frying
- 1 whole1 whole1 whole Flour Tortilla, I used a Spinach Tortilla
- 1 whole1 whole1 whole Ultimate Plant-Based Chick'n Filets - Gardein, + Salt, Pep Flakes & Clubhouse Parm Herb
- 0.5 whole0.5 whole0.5 whole Lettuce, Romaine, small head, cut into shreds, washed & dried
- 0.25 whole0.25 whole0.25 whole Red Onion, thinly sliced
- 0.25 cup0.25 cup0.25 cup Pecorino Romano, finely shredded - more to taste
- 1 whole1 whole1 whole Caesar Dressing
- 1 whole1 whole1 whole Croutons, small handful
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven according to package directions for the crispy filets. Get a filet onto a parchment lined baking sheet and season it with a sprinkle of salt, pepper flakes, and parmesan herb seasoning. Once preheated, bake your filet according to directions until golden and crisp on both sides. Flip halfway and season the opposite side with the same seasonings. Once cooked, set the tray onto a wire rack to cool while you assemble.
- Add your romaine, red onions, and pecorino to a small mixing bowl. Dress to your liking with dressing and toss until combined.
- Lay our your tortilla and get your tossed salad into the center of the wrap. Slice your filet into 6 strips and nestle that on top of your lettuce followed by a small handful of croutons. Finely shred additional pecorino on top of your sliced filet. Fold the sides of the wrap in over your filling, and then from the bottom, fold over your filling, tucking it into the wrap before rolling it up.
- Heat a splash of EVOO in a non-stick set to just below medium and once preheated, add your wrap folded side down. Fry until golden, flip, and continue until the opposite side is nice and golden.
- Once cooked, slice in half, serve & ENJOY!
Notes
- I wasn't originally planning to share this but it turned out super yummy so I figured I would. Measurements are estimated.
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About This Recipe
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Egg Free Entrées Nightshade Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 1787 |
| Fat: | 165 g |
| Carbohydrates: | 41 g |
| Protein: | 58 g |
| Cholesterol: | 0 g |
| Sodium: | 1655 mg |
| Fiber: | 3 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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