Grilled Chicken Caesar Wrap-Style Bowls with Shaved Parmesan

Name: Grilled Chicken Caesar Wrap-Style Bowls with Shaved Parmesan
Prep time: 31 min
Cook time: 14 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts (about 6 to 8 oz / 170 to 225 g each), pounded to an even ¾-inch (2 cm) thickness; 2 tbsp (30 ml) extra-virgin olive oil; 2 tbsp (30 ml) fresh lemon juice, freshly squeezed; 2 cloves (6 g) garlic, finely grated or minced; 1 tsp (5 g) Dijon mustard; 1 tsp (5 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; ¼ cup (60 g) mayonnaise; ¼ cup (25 g) Parmesan cheese, finely grated on a Microplane; 1 tbsp (15 ml) fresh lemon juice, freshly squeezed; 1 tsp (5 g) Dijon mustard; 1 tsp (5 ml) Worcestershire sauce; 3 fillets (12 g) oil-packed anchovy fillets, drained and mashed to a paste with a fork; 1 small clove (3 g) garlic, finely grated; 2 tbsp (30 ml) extra-virgin olive oil; 2 tbsp (30 ml) cold water, plus more if needed to thin; 16 oz (450 g) romaine hearts (about 3 hearts), washed, spun very dry, and chopped into 1-inch (2.5 cm) pieces; 1½ cups (75 g) crunchy croutons; 2 oz (55 g) Parmesan cheese, shaved into wide ribbons with a vegetable peeler; 4 tortillas (200 g) large (10-inch / 25 cm) flour tortillas, for wrapping (optional); 1 tbsp (15 ml) neutral oil, such as canola, for the grill grates, for oiling the grates

From the MyKitchenBank Kitchen

Lemony grilled chicken, crisp romaine, a punchy homemade Caesar dressing, crunchy croutons and ribbons of Parmesan, served in a bowl with a warm grilled tortilla on the side. You can eat it as a salad or fold it up like a wrap.

Prep: 31 min
Cook: 14 min
Wait: 40 min
Total: 1 hr 25 min
Makes: 4 large bowls (about 2 cups salad and 1 chicken breast each)

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Ingredients

4 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken breasts (about 6 to 8 oz / 170 to 225 g each), pounded to an even ¾-inch (2 cm) thickness
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice, freshly squeezed
2 cloves (6 g) garlic, finely grated or minced
1 tsp (5 g) Dijon mustard
1 tsp (5 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
For the dressing
¼ cup (60 g) mayonnaise
¼ cup (25 g) Parmesan cheese, finely grated on a Microplane
1 tbsp (15 ml) fresh lemon juice, freshly squeezed
1 tsp (5 g) Dijon mustard
1 tsp (5 ml) Worcestershire sauce
3 fillets (12 g) oil-packed anchovy fillets, drained and mashed to a paste with a fork
1 small clove (3 g) garlic, finely grated
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) cold water, plus more if needed to thin
For the salad
16 oz (450 g) romaine hearts (about 3 hearts), washed, spun very dry, and chopped into 1-inch (2.5 cm) pieces
1½ cups (75 g) crunchy croutons
2 oz (55 g) Parmesan cheese, shaved into wide ribbons with a vegetable peeler
4 tortillas (200 g) large (10-inch / 25 cm) flour tortillas, for wrapping (optional)
1 tbsp (15 ml) neutral oil, such as canola, for the grill grates, for oiling the grates

Equipment (9)

Outdoor gas or charcoal grill, or a grill pan, preheated to medium-high
Meat mallet or heavy rolling pin
Zip-top bag or shallow dish for marinating
Instant-read thermometer
Small mixing bowl and whisk
Large salad bowl
Vegetable peeler for shaving Parmesan
Microplane or fine grater
Tongs and a cutting board

Steps

Before you start

Plan on 85 minutes in total. 30 of those are marinating, and you can use that time to make the dressing and prep the salad.
Take the chicken out of the fridge 15 minutes before grilling if you can. It will cook more evenly.
You need about 2 large lemons: 3 tablespoons of juice for the chicken and dressing, plus a little zest if you like.
Buy a block of Parmesan. You will grate part of it for the dressing and shave the rest with a vegetable peeler, and pre-grated cheese can't be shaved.
Use an instant-read thermometer. Chicken is safe at 165°F (74°C), and pulling it right then keeps it juicy.

1
Pound and marinate chicken
- Place each chicken breast between two sheets of plastic wrap or inside a zip-top bag.
- Pound with a mallet or rolling pin to an even ¾-inch (2 cm) thickness.
- In a zip-top bag or shallow dish, mix the marinade olive oil, marinade lemon juice, marinade garlic, marinade Dijon, salt and pepper.
- Add the chicken and turn to coat.
- Seal or cover and refrigerate for 30 minutes.
- Do not go past 2 hours, because the lemon juice will turn the surface of the chicken mealy.
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Ready when: Chicken is an even thickness and coated in marinade on all sides
Tip: Even thickness is what stops the thin end drying out before the thick end is cooked.
2
Whisk the dressing
- In a small bowl, mash the anchovy fillets with the grated garlic using the back of a fork until you have a paste.
- Add the mayonnaise, finely grated Parmesan, dressing lemon juice, dressing Dijon and Worcestershire.
- Whisk until smooth.
- Slowly whisk in the dressing olive oil, then whisk in 2 tablespoons cold water.
- The dressing should be thick but pourable, like heavy cream.
- Add another teaspoon of water at a time if it is too thick.
- Taste, add a few grinds of black pepper if you like, and refrigerate until needed.
- The Parmesan and anchovy are already salty, so you should not need extra salt.
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Ready when: Dressing is smooth, with no anchovy lumps, and falls from the whisk in a thick ribbon
Tip: Mash the anchovy and garlic first. Anchovy pieces won't break down once the mayonnaise is added.
3
Prep romaine and Parmesan
- Spin the chopped romaine in a salad spinner, or pat it dry with clean towels, until no water clings to the leaves.
- Put it in a large salad bowl and refrigerate.
- Use a vegetable peeler to shave the 2 oz (55 g) Parmesan into wide ribbons, and set them aside on a small plate.
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Ready when: Romaine is bone dry and crisp, and the Parmesan is in thin, wide ribbons
Tip: Wet leaves repel dressing and leave a watery puddle in the bottom of the bowl.
4
Preheat the grill
- Heat a gas grill on high with the lid closed for 5 minutes, or light charcoal and wait until the coals are covered in gray ash.
- Scrub the grates clean with a grill brush.
- Fold a paper towel, dip it in the neutral oil, and use tongs to wipe the grates.
- Lower the heat to medium-high, about 450°F (230°C).
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Ready when: Grill reads about 450°F (230°C) and the oiled grates look glossy but are not smoking heavily
Tip: If you have no grill, use a grill pan over medium-high heat and turn on the exhaust fan.
5
Grill the chicken
- Lift the chicken from the marinade and let the excess drip off.
- Discard the marinade.
- Place the chicken on the grates and close the lid.
- Grill for 5 to 6 minutes without moving it, until it releases easily and has dark grill marks.
- Flip and grill 4 to 6 minutes more.
- Check the thickest part with an instant-read thermometer.
- Remove the chicken when it reads 160°F (71°C).
- It will reach 165°F (74°C) as it rests.
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Ready when: Deep golden grill marks, and the thickest part reads 160°F (71°C) before resting
Tip: Do not press the chicken down with a spatula. It squeezes out the juices.
6
Warm the tortillas
- If you are serving the wraps, move the grilled chicken to a plate and place the tortillas on the grill for 30 to 45 seconds per side, until soft, warm and lightly marked.
- Stack them and wrap them in a clean towel to keep them warm.
- Skip this step if you are serving the salad as a bowl only.
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Ready when: Tortillas are pliable, hot, with a few light brown spots
Tip: Don't leave them on longer or they turn crisp and crack when folded.
7
Rest the chicken
- Leave the chicken on the plate, loosely covered with foil, for 5 minutes.
- The temperature will rise to 165°F (74°C) and the juices will redistribute.
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Ready when: Thickest part reads 165°F (74°C) and the juices run clear when you cut in
Tip: If it reads below 165°F (74°C) after resting, return it to the grill for 1 to 2 minutes per side.
8
Slice the chicken
- Transfer the rested chicken to a cutting board.
- Slice each breast against the grain into ½-inch (1.25 cm) strips, holding the knife at a slight angle.
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Ready when: Slices are white throughout and moist, with no pink
Tip: Cutting across the grain makes the chicken tender and easier to fold into a wrap.
9
Toss and serve
- Pour about two-thirds of the dressing over the chilled romaine.
- Toss with tongs for 30 seconds until every leaf is lightly coated.
- Add more dressing if needed.
- Divide among 4 bowls.
- Top each with sliced chicken, a handful of croutons and the shaved Parmesan.
- Drizzle with a little of the remaining dressing.
- Serve at once with a warm tortilla on the side.
- To eat it wrap-style, pile some salad and chicken onto the tortilla, fold in the sides and roll it up.
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Ready when: Leaves are glossy and evenly coated, and the croutons still crunch
Tip: Add the croutons right before serving so they stay crisp.

Good to know

Tips

Spin or pat the romaine completely dry so the dressing clings to the leaves.
Pound the chicken to an even thickness so the whole breast cooks at the same speed.
Take the chicken off the grill at 160°F (71°C). Carryover heat brings it up to 165°F (74°C) while it rests.
Dress the salad at the last minute, and add the croutons after tossing so they stay crunchy.

Make ahead

"Marinate the chicken for up to 2 hours. Make the dressing up to 3 days ahead and keep it covered in the fridge. Grill the chicken up to 2 days ahead, refrigerate it whole, and slice it just before serving. Wash and dry the romaine up to a day ahead and store it in a container lined with paper towels. Toss the salad only when you are ready to eat."

Storage & reheating

"The assembled salad is best eaten right away and does not keep. Keep components separate. Cooked chicken keeps in an airtight container in the fridge for up to 3 days. Dressing keeps in the fridge for up to 3 days. Keep croutons at room temperature in a sealed container for up to 3 days. Cooked chicken can be frozen for up to 2 months. Thaw it in the fridge overnight. Eat it cold, or reheat it in a covered skillet over medium-low heat for 3 to 4 minutes until it reaches 165°F (74°C). Leftover tortillas can be stored sealed at room temperature for 2 days and warmed in a dry skillet."

Substitutions

oil-packed anchovy fillets → 1 tsp anchovy paste, or 1 extra tsp Worcestershire sauce. Anchovy paste gives the same flavor. The Worcestershire swap is milder and works if you don't eat fish, but check that the label is vegetarian if needed.
mayonnaise → ¼ cup (60 g) plain Greek yogurt. Gives a tangier, lighter dressing. You may need an extra splash of water to thin it.
boneless, skinless chicken breasts (about 6 to 8 oz / 170 to 225 g each) → boneless, skinless chicken thighs. Grill 5 to 6 minutes per side. Thighs are more forgiving, but cook them to 175°F (80°C) for the best texture.
large (10-inch / 25 cm) flour tortillas, for wrapping → whole-wheat tortillas or large lettuce leaves. Whole-wheat tortillas are used the same way. Skip the tortillas entirely for a gluten-free bowl, and use gluten-free croutons.