鸡肉凯撒卷
午餐27 分钟4 份简单关于此食谱
一份令人满意、广受欢迎的卷饼，包含多汁的调味鸡肉、脆爽的罗马生菜、削薄的帕玛森芝士、爽脆的面包丁和奶油凯撒酱——所有这些都包裹在烤过的面粉玉米饼中。这是一道可靠的工作日晚餐或简便午餐，不到30分钟就能完成，尝起来就像你最喜爱的餐厅凯撒沙拉的手持版本。
步骤说明
- 1
Pat the Chicken Breasts dry with paper towels. In a small bowl, combine the Garlic Powder, Onion Powder, Kosher Salt, and Black Pepper. If the Chicken Breasts are very thick (more than 1 inch), pound them to an even thickness with a heavy pan or meat mallet. Rub both sides of each breast with Olive Oil, then coat evenly with the spice mix.
- 2
Heat a large Skillet over ^[medium-high heat] until hot. Add the Chicken Breasts and cook undisturbed for 5–6 minutes, until a deep golden-brown crust forms on the bottom. Flip and cook for another 4–6 minutes, until the internal temperature reaches %[165°F] at the thickest part.
- 3
Transfer the Chicken Breasts to a cutting board and let it rest for 5 minutes — this keeps it juicy. Slice against the grain into thin strips or bite-sized pieces.
- 4
While the Chicken Breasts rests, make the dressing. In a small bowl, whisk together the Mayonnaise, minced Garlic, Lemon Juice, Worcestershire Sauce, and Dijon Mustard until smooth. Stir in the grated Parmesan Cheese and Black Pepper. Taste and add a pinch of Kosher Salt if needed. The dressing should be creamy, tangy, and well-seasoned.
- 5
In a large Mixing Bowl, combine the chopped Romaine Lettuce and shaved Parmesan Cheese. Drizzle with about half the Caesar dressing and toss to coat. Add more dressing to your preference — you want every leaf lightly coated but not soggy.
- 6
Warm the Flour Tortillas one at a time in the dry Skillet over ^[medium heat] for about 20–30 seconds per side, just until pliable and lightly toasted. Keep them wrapped in a clean kitchen towel to stay warm and flexible.
- 7
Lay a warm Flour Tortilla flat on your work surface. Arrange a quarter of the dressed Romaine Lettuce mixture in the center, leaving a 2-inch border on all sides. Top with a quarter of the sliced Chicken Breasts, a handful of crushed Croutons, and an extra drizzle of dressing if desired.
- 8
Fold the sides of the Flour Tortilla inward, then roll from the bottom up tightly, tucking the filling in as you go. For a sealed, toasty wrap, place it seam-side down back in the warm Skillet for 30–60 seconds to seal. Repeat with remaining Flour Tortillas and filling. Slice each wrap in half on a diagonal and serve immediately.
