Caesar Salad Wraps


  • Freshly ground black pepper
  • 4 by 10 inch flour tortillas (see box)
  • 2 ½ ounce(s) Parmesan cheese
  • 3 tablespoon(s) sunflower oil
  • 3 tablespoon(s) light olive oil
  • 1 tablespoon(s) Dijon mustard
  • 1 tablespoon(s) white wine vinegar
  • + 6 more ingredients
    • 1 egg yolk
    • Caesar Dressing
    • 2 anchovy fillets inch oil, drained and chopped
    • 2 clove(s) garlic, chopped
    • 10 ounce(s) cooked skinless chicken fillets, sliced
    • 8 romaine heart lettuce leaves, depending on size

To prepare the Caesar dressing, mash the garlic and anchovies to a paste in a small bowl. Put in a food processor with the egg yolk, vinegar, mustard, and a little black pepper. Blend together briefly, then, with the motor still running, add the oils in a slow trickle through the feed tube, as if...

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