by Hayden Groves

Chicken C’zar Wrap

Chicken C’zar Wrap

A quick and easy meal if you are on the go or heading to a picnic to soak up the sun, the Caesar wrap mixes succulent chicken pieces with the crunchy texture of romaine lettuce alongside mouthwatering sauces. This take on the recipe includes a twist, with the croutons fried in buttery herb and garlic infused chicken juices.

If you haven't made croutons like this before by frying them in the buttery, herb and garlic infused chicken juices, then make more than you need as trust me, only half will make it into the wrap.

Makes one 10" generously filled wrap (enough for two people)

Ingredients:

  • 180gm Boneless skin on chicken breast
  • 2 tbsp Heinz [Seriously] Good Mayonnaise (about 45gm)
  • 10inch Spinach wrap
  • 1 piece Parmesan cheese - 1 x Level tbsp finely grated for the dressing, and a few shavings with a peeler to go in the wrap
  • 1 Baby gem, outer 2/3 leaves removed and discarded.
  • 15gm Butter
  • 1tbsp Olive oil
  • 20gm Bread + more for what you are going to nibble on as you make the wrap
  • Dash of Lea & Perrins Worcestershire sauce
  • 1 Garlic clove peeled and cut in half
  • 1 Sprig of thyme
  • Salt and freshly milled black pepper

Method:

  1. Lay the chicken breast between two pieces of cling film and bat out with the back of a pan to an even thickness of about 1.5cm. This speeds the cooking process, gives even cooking, and a greater surface area, providing more flavour
  2. Season both sides, heat in a non-stick pan with olive oil over a medium heat, and cook skin side down for four minutes
  3. Meanwhile cut the bread into 1/2 cm thickness
  4. After four minutes of cooking add 1/2 garlic clove and thyme, butter and flip over, throw in the pieces of bread, toss briefly in the pan and carry on cooking in the oven for a further four minutes at 180c or until the chicken is cooked through (you can carry on cooking on the stove top, but just reduce down the heat to low until the chicken is cooked and watch the croutons don't burn)
  5. Discard garlic and thyme and empty the remaining pan contents onto a cold plate to cool
  6. Meanwhile you can make the dressing - start by skewering the remaining 1/2 clove of garlic with a fork and mix Heinz [Seriously] good mayonnaise with the finely grated parmesan and a dash of Lea & Perrins Worcestershire sauce with the fork. To put the finishing touch, pour 2 tsp of the herby juices from the chicken plate and mix well.
  7. Break off the first 4/5 outside leaves of the gem, leave whole, shred the inside, wash and dry on a clean cloth, mix in the dressing
  8. Break the crouton into pieces, slice the chicken lengthwise, roll in any chicken juices that are on the plate, add both to the salad and lightly dress
  9. Lay the larger leaves and chicken in a line on the wrap, then the shredded leaves and rustic crouton on top, add a few parmesan shavings and form into a tight wrap, cut in half and enjoy. If the wrap is to be eaten later maintain shape by rolling in grease proof and tin foil, cut in half and chill in fridge

Tip: Always keep left over pieces of fresh bread and freeze them in a sealed box, perfect for when you need some crouton action. The better the bread the more character the crouton will have.

If you are calorie conscious, you can still cook the chicken with the skin on but then remove it before you make the wrap.

Recipe courtesy of Heinz.

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