鸡肉凯撒卷

Name: 鸡肉凯撒卷
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Ingredients: 2 鸡胸肉 大的、无骨无皮; 1 tbsp 橄榄油; 0.5 tsp 蒜粉; 0.5 tsp 洋葱粉; 0.5 tsp 粗盐; 0.25 tsp 黑胡椒 现磨; 0.5 cup 蛋黄酱; 2 cloves 大蒜 切碎或磨碎; 2 tbsp 新鲜柠檬汁 约1个柠檬; 1 tsp 伍斯特酱; 1 tsp 第戎芥末; 2 tbsp 帕玛森芝士 细磨; 0.25 tsp 黑胡椒 现磨; 1 pinch 粗盐; 4 large 面粉玉米饼 10英寸的卷饼大小; 4 cup 罗马生菜 切成1英寸的块状，约1个大生菜; 0.5 cup 帕玛森芝士 削薄或碎; 1 cup 面包丁 粗略压碎

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.

鸡肉凯撒卷

午餐27 分钟4 份简单

关于此食谱

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.