Lunch
Grilled Chicken Caesar Salad Wrap
Juicy grilled chicken and lightly charred romaine hearts meet a bright lemon garlic dressing and a snowfall of Parmesan, all tucked into warm spinach wraps. Each bite tastes fresh and smoky with a creamy finish that clings to tender greens and savory chicken.
- Total
- 27 min
- Prep
- 15 min
- Cook
- 12 min
- Serves
- 4
Nutrition per Serving
- Calories
- 429
- Protein
- 33g
- Carbs
- 40g
- Fat
- 16g
- Fiber
- 5g
- Sugar
- 3g
- Sodium
- 688mg
Ingredients
- 3 tbsp lemon juice
- 2 tbsp extra-virgin olive oil
- 2 tbsp low-fat mayonnaise
- 1 clove garlic, minced
- 1/2 tsp freshly ground pepper
- 2 boneless, skinless chicken breasts (about 1 pound total), trimmed
- 1/8 tsp salt
- 2 small romaine hearts
- 1/3 cup finely shredded Parmesan cheese
- 4 8- to 9-inch spinach wraps, warmed
Instructions
- Preheat grill to medium-high.
- Combine lemon juice, oil, mayonnaise, garlic and pepper in a large bowl.
- Oil the grill rack (see Tip). Sprinkle chicken with salt. Cut romaine in half lengthwise, leaving root ends intact. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 6 minutes per side. Two minutes before the chicken is done, place the romaine on the rack and grill, turning once or twice, until lightly charred and beginning to wilt, 2 to 3 minutes total.
- Cut the chicken into bite-size pieces. Cut the root ends off the romaine, then chop the leaves. Add the chicken, lettuce and Parmesan to the bowl with the dressing; toss until well combined. Fill each wrap with about 1 1/2 cups of the salad and roll closed.