May 8, 2017
This convenient wrap recipe is a tasty, healthy take on the tradition Caesar Salad with chicken – you get all the flavor and none of the dairy, eggs, or gluten!
1Combine the mayo, lemon zest, coconut aminos, anchovy, and black pepper in a medium bowl. Add lettuce and toss to coat; set aside.
2Combine the chicken, oil, salt, and pepper in a medium bowl. Heat a grill pan over medium heat until hot, add the chicken, and cook for 4 to 5 minutes per side, until an instant-read meat thermometer inserted into the thickest part registers 165°F. Transfer to a cutting board and let stand for 3 minutes. Then cut across the grain into thin slices.
3Heat a large nonstick skillet over medium heat until hot. Working with one at a time, place the tortillas in the skillet and cook, turning several times, until heated through, about 45 seconds total.
4Lay the tortillas on a work surface and top each one with sliced chicken and the romaine mixture. Roll up tightly.