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Chicken Caesar veggie wraps
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Chicken wrap with fresh salad and creamy Caesar dressing.
Ingredients:
  • 2 corn cobs, husks and silks removed
  • 18.20 gm olive oil, divided
  • 4 RSPCA Approved Chicken Thigh Fillets (about 550g), trimmed
  • 4 White Soft Wraps, lightly toasted on barbecue
  • 3 heads baby gem lettuce, leaves separated
  • 1 Lebanese cucumber, cut into thin wedges
  • 200g Perino tomatoes, halved
  • 210g yoghurt
  • 20g parmesan
  • 31.50 gm fresh lemon juice
  • 23.40 gm Dijon mustard
  • 18.20 gm extra virgin olive oil
  • 2 anchovies
  • 1 garlic clove
Instructions:
  • In a blender, combine yogurt, Parmesan, lemon juice, mustard, oil, anchovies, and garlic. Blend until creamy. Season with salt and pepper to taste.
  • Preheat the barbecue to medium-high heat. Toss the corn with 2 teaspoons of oil and generously season with salt and pepper. Grill the corn, turning occasionally, for about 18 minutes until it gets a nice char. Cut the kernels off the cobs into a bowl.
  • Coat the chicken with the remaining oil and season generously with salt and pepper. Grill for 5-6 mins on each side until fully cooked. Let it rest for 5 mins before thinly slicing.
  • Place the wraps on a flat surface. Layer with lettuce, corn, chicken, and cucumber. Fold the bottom third over the filling and roll tightly. Drizzle dressing over wraps to taste and accompany with tomatoes.

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