This is an excellent recipe that is flavourful and fairly healthy for both you and your guests. Make them with vegetable tortillas or use a regular garden salad with ranch or vinaigrette dressing to spice them up a bit more. They can also be bite sized or large and they are very easy to make.
For the chicken:
2 Boneless Skinless Chicken Breast
2 Garlic Cloves
2 teaspoons of Garlic Powder (or salt if you prefer)
2 tablespoons Oil
For the salad:
Romaine Lettuce (the amount you need varies depending on the guest list and the size of the wraps. I find that one head can make about 8 to 12 large wraps.)
Creamy Caesar Salad Dressing (use a bottle of salad dressing or get a Caesar salad kit, my personal favorite way to make this recipe, remember that you need to purchase several kits, one for each head of lettuce)
Croutons (if you aren’t using a kit)
Freshly grated Parmesan Cheese
Bacon Bits or Freshly cooked bacon bits
For the wraps:
Soft Tortilla Wraps (the green spinach tortillas are perfect for this recipe but you can mix it up)
6-8 large carrots
10-12 large radishes
2-3 Celery Stalks
2 bunches of green onions
500g. Marble Cheddar Cheese
To create a masterpiece: The Chicken
Slice the chicken breast into long slices on a separate cutting board using a separate knife.
Place oil in a medium sized skillet on medium heat.
Toss chicken in Garlic Powder (this is optional and you should only do so if you like garlic)
Add chicken to skillet
Add pressed garlic to skillet
Cook on low until the chicken is cooked thoroughly. About 7 to 10 minutes depending on the thickness of your slices. Make sure there is no pink left on the inside of the chicken.
Take off burner and set aside.
Wash Romaine Lettuce
Dice lettuce into bite sized pieces
Place in a salad spinner or dry the lettuce with paper towels
Add croutons, bacon bits and salad dressing a few minutes before serving.
Toss the salad and sprinkle with parmesan cheese
Wraps can be premade or you can give your guests the option of making their own wraps any way they would like to. If you make them before hand, make some with and without tomatoes and onions since many people dislike those specific types of vegetables. Make sure to use a separate cutting board and knife with each vegetable or wash both between cuttings. This will help keep the tastes from blending and will also avoid cross contamination of food between the raw chicken and the raw vegetables.
Wash and peel the cucumber and carrots. Wash the radishes, green onions, celery and tomatoes.
Shred the carrots and radishes, place in separate bowls.
Slice the cucumbers, onions and celery length ways creating short sticks, place in separate bowls.
Slice the tomatoes into small cubes, place into a separate bowl.
Shred the cheese and place in a separate bowl.
Assemble the wraps by placing 2 to 6 tablespoons of Caesar Salad onto a tortilla wrap (amount varies depending on size of wrap) and placing the various vegetables on top. Finish off with shredded cheese and fold the wrap, pinning it closed with a decorative toothpick.
Place onto a nice platter and serve cold.
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