GRILLED CHICKEN WRAP RECIPE RECIPES

Name: Grilled Chicken Caesar Wrap
Prep time: 15 min
Cook time: 25 min
Total time: 4 h 40 min
Yield: 4 servings
Ingredients: 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; 1 cup low-fat sour cream; 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; 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; 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

GRILLED CHICKEN CAESAR WRAP RECIPE | JEFF MAURO | FOOD NET…

Grilled Chicken Caesar Wrap Recipe | Jeff Mauro | Food Net… image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Total Time 4 hours 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 22

Ingredients

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
1 cup low-fat sour cream
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
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
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

Steps:

For the chicken: Place the chicken in a shallow dish just large enough to hold them. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined. Pour the oil mixture over the chicken and toss to coat. Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight.
Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the oil mixture and pat dry. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side. Transfer the chicken to a plate to cool slightly. Thinly slice the chicken against the grain and set aside.
For the dressing: 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: Place the sliced chicken, 1/2 cup sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl. Toss to coat evenly. Fill each tortilla with the chicken mixture.
Preheat the oven to 375 degrees F. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper. Drizzle with the oil and mix well. Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes.

TERIYAKI GRILLED CHICKEN RECIPE: HOW TO MAKE IT

Teriyaki Grilled Chicken Recipe: How to Make It image

Plan ahead to marinate chicken overnight for wonderful flavor. Leftovers of this teriyaki grilled chicken breast are fabulous the next day in a salad. —Jennifer Nichols, Tuscon, Arizona

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1/3 cup reduced-sodium soy sauce
1/4 cup canola oil
2 green onions, thinly sliced
2 tablespoons plus 1-1/2 teaspoons honey
2 tablespoons sherry or chicken broth
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
6 bone-in chicken breast halves (8 ounces each)

Steps:

In a large resealable plastic bag, combine first seven ingredients; add chicken. Seal bag and turn to coat; refrigerate at least 5 hours., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat 20 minutes. Turn; grill 20-30 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 301 calories, FatContent 13g fat (3g saturated fat), CholesterolContent 111mg cholesterol, SodiumContent 364mg sodium, CarbohydrateContent 3g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 40g protein.

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