Spicy Caesar Salad Chicken Wrap
A healthier, veggie-forward take on the lunch classic.
By Ethan ChlebowskiA great recipe to use up extra cooked chicken and raw vegetables you might need to use up.
I had brussels, carrots, and onions around, so I turned them into a crunchy slaw, which came together into a full meal with protein and a wrap.
The sauce is inspired by Caesar flavors, but you could use any dressing you had around.
Ethan Chlebowski
Ingredients
Brussels sprout slaw
- brussels sprouts, thinly sliced10-125 parts
- carrots, grated11 part
- red onions, thinly sliced1/21/2 part
Spicy Caesarish dressing
- mayonnaise60 g
- greek yogurt30 g
- anchovies, minced10 g
- calabrian chilies, jarred5 g
- garlic, minced1 clove
- lemon juice1/2 lemon
Remaining wrap components
- spinach wrap4-6
- chicken breasts, grilled2-3
Method
Step 1: Prep the slaw & dressing
Thinly slice the brussel sprouts and toss to separate them into individual strands. Add them to a bowl along with the grated carrot and thinly sliced onion.
Mix all dressing ingredients. Taste and adjust as needed. Combine with the slaw ingredients and toss until well coated. Set aside.
Step 2: Prep the chicken & wraps
If you don’t have cooked chicken breast, prep and or grill some now. This recipe works with cold, leftover chicken breast. Slice the breast into thin strips.
Gather your wraps. If they aren’t fresh and pliable, warm them up lightly so they don’t tear when assembling.
Step 3: Assemble
Add a portion of sliced chicken and the slaw to each wrap. Tightly roll up.
If prepping these for later, cover in foil or parchment paper and store in the fridge. These can be enjoyed cold.
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