Red Meat Allergy Friendly Dairy Free Chicken Caesar Wrap
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the Caesar dressing
- ⅓ cup vegan mayonnaise
- 2 tbsp fresh lemon juice
- 1 tbsp dijon mustard
- 2 tsp worcestershire sauce
- 2 anchovy fillets, finely minced
- 1 small garlic clove, finely grated
- 3 tbsp nutritional yeast
- ¼ tsp salt
- ¼ tsp black pepper
For the wraps
- 1 large head romaine lettuce, chopped
- 4 large flour tortillas
- 1 cup croutons (optional)
Instructions
- 1
Pat the chicken breasts dry and rub all over with the olive oil, garlic powder, onion powder, salt, and black pepper.
- 2
Heat a large skillet or grill pan over medium-high heat until hot. Add the chicken and cook undisturbed for 6–7 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part.
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