Grilled Chicken Caesar Wrap

COVID-19 Movement Control – Day 34

We had leftover of Nando’s chicken from dinner yesterday. I decided to make this chicken wrap from it. A healthy food, using sour cream rather than mayonnaise and the taste is delicious.

During this MCO, I have tried several new things, more creative in whipping up a quick and easy meal from whatever in the fridge. Jamie Oliver has been my favourite as he has lots of simple, easy and healthy food that we can follow.


Parmesan Croutons:

  • 1/2 French baguette day-old, crust removed and cut into 1/2-inch cubes (about 4 cups)
  • 2 tablespoons grated Parmesan
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil


  • 4 boneless skinless chicken breast halves (about 8-ounces each)
  • 1/4 cup extra-virgin olive oil
  • Zest of 1 lemon (about 1 teaspoon)
  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 2 cloves garlic, minced or grated
  • Kosher salt and freshly ground black pepper

Sour Cream Caesar Dressing:

  • 1 cup low-fat sour cream or Greek yogurt
  • 2 tablespoons grated Parmesan
  • 1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 anchovy, smeared with a fork to a paste
  • 1/2 clove garlic, minced or grated
  • Kosher salt and freshly ground black pepper

Sandwich Build:

  • 1/2 pint cherry tomatoes, quartered
  • 1 heart romaine lettuce, chopped into bite-size pieces
  • Parmesan Croutons, recipe follows
  • Four 12-inch sundried tomato tortillas, toasted with a little oil


  • For the Parmesan Croutons (yield 4 cups):
    1. Preheat the oven to 200ºC.
    2. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper.
    3. Drizzle with oil and mix well.
    4. Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes.
  • For the chicken:
    1. Place the chicken in a shallow dish just large enough to hold them.
    2. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined.
    3. Pour the oil mixture over the chicken and toss to coat.
    4. Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight.
    5. Preheat a grill pan or an outdoor grill to medium-high heat.
    6. Remove the chicken from the oil mixture and pat dry.
    7. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side.
    8. Transfer the chicken to a plate to cool slightly.
    9. Thinly slice the chicken against the grain and set aside.
  • For the sour cream caesar dressing:
    1. Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl.
  • For the sandwich build:
    1. Place the sliced chicken, sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl. Toss to coat evenly.
    2. Fill each wrap/tortilla with the chicken mixture.

3. Wrap it and cut into halves diagonally.

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