The Caesar salad is a delicious standby on restaurant menus all over the world. But the eggs, dairy, and gluten it traditionally contains make for an inflammatory dish that’s anything but healthy!
Enter this Chicken Caesar Salad Wrap, with none of the potentially harmful ingredients, plus the added convenience of being easy to take on-the-go. It’s the perfect option to pack up for a tasty, healthy lunch.
The dressing recipe below is also a great multitasker – it’s fantastic on any salad or as a sauce for grilled fish or poultry.
Chicken Caesar Salad Wraps are the first recipe in our Afternoon Picnic menu, joined by Chipotle Kale Chips; Strawberries and Cream; and Peppermint Tea.
Chicken Caesar Salad Wrap
May 9, 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!
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 10 mins
- Cook: 20 mins
Ingredients
3 tbsp Sugar Impact Mayo (recipe below)
1 oil-packed anchovy, mashed to a paste with a fork
1/8 tsp freshly ground black pepper
6 thinly sliced romaine lettuce leaves, about 3 cups
2 (4-ounce) organice free-range boneless, skinless breast halves, pounded to 1/2-inch thickness
Directions
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.
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.
Nutrition Facts
May 9, 2017 Store-bought mayo comes packed with sweeteners, damaging oils, and mystery additives known as “natural flavors.” This vegan-friendly homemade version is fresh and creamy, but without the sugar impact or eggs. 1Combine the coconut milk, cashews, lemon juice, mustard, and salt in a blender and puree. 2With the blender running, add the oil in a slow, steady stream until the mixture is thick and creamy. 3Store in an airtight container in the refrigerator for up to 3 weeks. This recipe is part of the Lunch at the Beach Menu, with Chipotle Deviled Eggs, BLT & Avocado Wraps, Garlic Hummus with Lentil Chips, and Fresh Fruit with Cinnamon Almond Butter. Check out the Lunch at the Beach Menu and Guide for links to all the recipes, plus more fun activities and tips for a fantastic beach picnic! Want more tasty, healthy recipes? Check out jjvirgin.com/recipes. Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015
Sugar Impact Mayonnaise
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
Directions
Thanks so much for reading! Don’t forget to like this post and like us on Facebook.
