Tuesday, June 15, 2010


In my quest for simple, easy, light and refreshing summer dinner's, I came up with this little gem last week. There's just something about taking a salad recipe and wrapping it in a tortilla that makes it an even more fulfilling meal for the man in my life. This was a huge success. The chicken was so juicy and full of flavor. Then topped with yummy Caesar dressing...so delicious! This may become one of my "go to" summer meals.

(Mindi Original)

For the Chicken:

3 large boneless, skinless chicken breasts
¼ C. lemon juice
½ C. olive oil
1 T. Dijon mustard
2 T. balsamic vinegar
1 T. hot sauce
1 t. garlic powder
1 t. salt
½ t. pepper

1. In a large zip-lock bag, combine the chicken and all the ingredients for the marinate. Zip up and shake well. Allow to marinate for about 1 hour (or up to 4).
2. Grill until chicken is done. Take off the grill and allow to cool. Slice into thin strips. Set aside.)

For the Caesar Dressing:

2 cloves garlic, minced
2 T. lemon juice
2 T. Dijon mustard
2 t. Worcestershire sauce
1/4 C. sour cream
3/4 C. olive oil
1 C. grated Parmesan
1 t. coarsely ground black pepper

1. In a food processor or blender, combine all the ingredients above.
2. Pulse or blend until dressing comes together.

*If you don’t have a blender or food processor, combine all the ingredients in a mixing bow and beat with a wisk until dressing forms. The dressing won’t be as creamy, but it will still taste yummy.

For the Wraps:

6 flour tortillas
6 Romaine lettuce leaves
Sliced tomatoes
Sliced chicken
Caesar dressing
Garlic Croutons

1. Layer each tortilla with sliced chicken, dressing, lettuce, tomatoes, croutons, and a little more dressing. Wrap and devour.

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