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Recipe: Chicken Caesar Salad Wrap

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 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!

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)

1/2 tsp grated lemon zest

1/2 tsp coconut aminos

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

1 tsp olive oil

1/4 tsp sea salt

1/8 tsp freshly ground black pepper

2 brown rice tortillas

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.

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Nutrition Facts

Calories468
Sodium799 mg
Protein28 grams
Total Fat25 grams
Saturated Fat3 grams
Total Carbohydrates31 grams
Dietary Fiber5 grams

Sugar Impact Mayonnaise

  

May 8, 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.

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

  • Prep: 10 mins
  • Yields: 1 cup

Ingredients

1/4 cup unsweetened coconut milk

1/2 cup raw cashews

4 tsp lemon juice

1 tbsp Dijon mustard

1/2 tsp sea salt

1/2 cup macadamia nut oil

Directions

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

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