It’s a wrap!

Chicken ceasar wrapsAll credit to Frank Bordoni from Saturday Kitchen for this tasty snack.
I love it and often serve it for lunch if I have visitors as it’s easy to make and quite impressive.

Makes 4


4 skinless chicken breasts
2 tablespoons extra virgin olive oil
salt and freshly ground black pepper
2-3 hearts of cos or romaine lettuce
50 g parmesan cheese shavings
For the pancakes:
100 g plain flour
1 tablespoon grated parmesan cheese
1 egg
150 ml milk
For the dressing:
1 small clove garlic, crushed
3 anchovy fillets
1 large egg yolk
½ teaspoon Dijon mustard
2 teaspoon lemon juice
salt and freshly ground black pepper
150 ml olive oil


Flatten the chicken breasts slightly with a meat mallet. Brush with olive oil and season.
Heat a griddle pan over a moderate flame and cook chicken for approximately 15 minutes, turning once. Keep warm.

For the pancakes, place the flour and parmesan in a bowl and whisk in the egg and milk until the mixture forms a smooth batter.

Heat a frying pan with a little oil until smoking hot and cook the pancakes, flipping halfway as usual, until both sides are golden. Lay the four pancakes out to cool.

Shred the lettuce and place in a large mixing bowl. Set aside.

To make the dressing, pound the garlic and anchovies in a mortar and pestle or blend using a hand blender.

Place in a bowl and add the egg yolk, mustard, lemon juice and seasoning. Whisk in the oil slowly to make a thick creamy dressing.

Cut the warm chicken into chunky strips and tip into the bowl with the lettuce. Throw in the parmesan shavings and enough dressing to coat and toss well.

Place a good handful of the mixture onto each of the pancakes and fold over one end before rolling up to make ‘wraps’. Eat immediately.

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