The Perfect Chicken Caesar Wrap

Chicken Caesar Wraps, when made correctly, are easily one of the tastiest and most satisfying lunch options guala can buy. The problem is, too many places get it wrong. Never fear, there are a few things you can do to change that. Lez cooook!

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STUFF I USE...

My Wok

12-inch Cast Iron Skillet

7-qt Round Dutch Oven

My Cookware Set

My Dutch Oven

My Induction Burner

Deli Containers

Large Mason Jars (32oz, wide mouth)

Rust-proof Mason Jar Lids

Portable Single-burner Stove

Butane Torch

Butane Canisters

Coarse Reinforced Strainer

Fine Mesh Reinforced Strainer

Sheet Trays

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Yield: 4

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The BEST Chicken Caesar Wraps

Ingredients

Flour Tortillas

• 680g All-purpose Flour
• 100g Lard
• 7g Kosher Salt
• 360g Water, warm (about 90F)

Hand-torn Croutons

• 1 medium baguette (about 12 inches/30 cm)
• 2 Tbsp olive oil
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper

The Greens

• 2 Heads Romaine
• 607 Perilla Leaves, ribboned (optional)

Caesar Dressing (makes 1.5 cups)

• 4 anchovy fillets, minced
• 1 large egg yolk
• ¼ cup fresh lemon juice (about 1½ lemons)
• ½ cup olive oil
• ½ cup neutral oil (vegetable or grapeseed)
• ½ cup finely grated Parmesan cheese
• ½ tsp kosher salt
• 1 tbsp freshly ground black pepper (plus more to taste)
• 2–4 Tbsp crème fraîche or Mexican crema (optional, to taste)

Juicy Roasted Chicken

• 4 boneless, skin-on chicken breasts (about 6 oz each)
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1½ Tbsp neutral oil (such as vegetable or grapeseed oil)

Instructions

Flour Tortillas

1. In a large bowl, work the fat into the flour with your fingers until incorporated like pie dough. Make a well in the center of the bowl. Dissolve salt into the water then pour it into the well and work it into the flour by hand. Work the dough until it comes together, then dump it onto the counter and knead until smooth.
2. Divide the dough into 6 portions, set them covered on a plate and let rest for 30 minutes.
3. With flour as needed, roll out the little balls to 14 inches with a rolling pin. Heat a large, wide, ungreased pan or tray over medium heat and cook the tortillas for 20-30 seconds, flip and repeat on the other side. Store the finished tortillas wrapped in a clean kitchen towel or tortilla container as you work.

Hand-torn Croutons

1. Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
2. Tear baguette into bite-sized pieces, about 1-inch (2.5 cm) each, placing pieces onto the prepared tray.
3. Drizzle olive oil evenly over the torn bread.
4. Sprinkle bread pieces evenly with kosher salt and freshly ground black pepper, tossing gently to coat.
5. Spread croutons into a single layer on the tray.
6. Bake croutons for 12–15 minutes, tossing once halfway, until golden brown and crisp.
7. Remove from oven and let cool completely.
8. Serve immediately or store in an airtight container at room temperature for up to 3 days.

Caesar Dressing

1. In a medium bowl, whisk minced anchovies and egg yolk together until smooth.
2. Add lemon juice and whisk vigorously until combined.
3. While whisking continuously, slowly stream in olive oil, followed by neutral oil, until emulsified and thickened.
4. Stir in Parmesan cheese, kosher salt and freshly ground black pepper until smooth.
5. Taste and adjust seasoning, adding more salt, pepper, or lemon juice if desired.
6. For a creamier consistency, stir in crème fraîche or crema 1 Tbsp at a time until the desired creaminess is reached.
7. Store dressing in an airtight container in the refrigerator for up to 5 days.

Juicy Roasted Chicken

1. Preheat oven to 400°F (200°C).
2. Pat chicken breasts dry with paper towels. Season evenly on both sides with kosher salt and freshly ground black pepper.
3. Heat oil in an oven-safe skillet over medium-high heat until shimmering.
4. Place chicken breasts skin-side down in skillet; sear undisturbed for 4–5 minutes until golden brown and crisp.
5. Flip chicken breasts, cook an additional 2 minutes on stovetop.
6. Transfer skillet directly into the preheated oven; roast chicken breasts 10–12 minutes, until internal temperature reaches 160°F (71°C).
7. Remove from oven, transfer chicken breasts to a plate, and rest 5 minutes (temperature will rise to 165°F/74°C).
8. Slice the chicken into 1/2 inch cubes.

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