One afternoon I was scanning through recipes trying to find a nice, light, summery meal that I could make where I did not have to turn my oven on. I would say that the average temperature for Mesa in the summer is 130 degrees. It has to be because me and my house are hot all the time. So any excuse to leave that oven off is fine with me.
My favorite salad is the classic Caesar. I eat it all the time. If you come to my house for dinner, and there is a salad being served, guaranteed it will be a Caesar. And there was born the idea for the Caesar Wrap. Light, summery, tasty, and no oven! There are so many variations that you could do to tweak this recipe, but I am giving you what I think is BEST!
- 3-4 Chicken Breasts, cubed and cooked **SEE NOTE
- 3 Heads of Romaine Lettuce, washed and chopped (They come in a bag of 3’s in the grocery store where all the bagged salad is)
- 1 c. Creamy Caesar Dressing
- 1 c. grated/shredded Parmesan Cheese
- 3 tsp. fresh lemon juice
- 1 clove of garlic, minced
- 8 oz. Cream Cheese
- 8-10 Tortillas ****SEE NOTE 2
In a small mixing bowl mix Caesar dressing, parmesan cheese, garlic and lemon juice. In a separate bowl beat cream cheese until smooth. Take ¼ c. of the Caesar mixture and blend with cream cheese. Add remaining dressing and chicken to lettuce and toss to coat. Take about 1 Tablespoon of the cream cheese mixture and smear on tortilla, then fill tortillas with the salad mixture. Roll up wrap style and serve.
**Note When making the chicken for this recipe, I prefer to cook the chicken in a frying pan with a little butter and about 2 Tablespoons of Lemon Pepper. Gives the wrap a little more kick!
****Note 2 I definitely prefer the uncooked tortillas that are now available in most grocery stores in the refrigerated section (I find mine at Walmart & Costco). I heat a non-stick fry pan to medium and gently brown each one until I have the amount I need. Do them all at the same time and just stack them on a plate until you’re ready to use them.