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Grilled Chicken Caesar Salad Wrap (Emeril Lagasse) Recipe

Grilled Chicken Caesar Salad Wrap (Emeril Lagasse) Recipe

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Grilled Chicken Caesar Salad Wrap (Emeril Lagasse)

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Ingredients:

Serving

1/2 cup plus 1 tbsp olive oil
4 boneless skinless chicken breast halves, about 8 oz each
3/4 tsp salt
1/4 plus 1/8 tsp fresh cracked black pepper
1 tsp essence , recipe follows
1 large egg yolk
1/4 tsp finely chopped anchovies
1/2 tsp finely minced garlic
2 tsp fresh squeezed lemon juice
1/2 tsp worcestershire sauce
1 lb hearts of romaine, chopped into 1-inch pieces
1/4 cup grated parmesan
4 (14-inch) flour tortillas
1 cup coleslaw , optional
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

Preheat a grill to medium-high and lightly oil the grill grates.
While the grill is heating, season the chicken breasts with 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the Essence. Grill the chicken until golden on both sides and just cooked through, 6 to 8 minutes per side. Remove from the grill and transfer to a plate to cool to lukewarm. Slice thinly against the grain and reserve.
In a medium bowl, place the egg yolk with the anchovies, garlic, lemon juice, Worcestershire, remaining 1/4 teaspoon of salt and remaining 1/8 teaspoon of pepper. Use a whisk to blend until frothy. Slowly drizzle the remaining 1/2 cup of olive oil into the bowl a few drops at a time, while whisking. Continue to drizzle the oil and whisk until all the oil is incorporated. Fold the Parmesan into the dressing and set aside.
Set 4 tablespoons of the dressing aside, and toss the romaine with the remaining Caesar dressing. Heat the tortillas over an open flame or in a large skillet for 10 to 15 seconds per side. On a clean work surface, spread 1 tablespoon of the reserved Caesar dressing on the lower third of the tortilla. Lay 1/4 of the chicken slices across the lower third of the tortilla leaving about 2-inches of space on either side. Top each with 1/4 cup coleslaw and then lay 1/4 of the salad on top, and fold either end of the tortilla in towards the center. Fold the end of the tortilla closest to you over the salad and chicken, and continue to fold and roll the tortilla until a tight log forms. Lay the wrap seam side down, and slice diagonally to make 2 halves. Serve immediately, or refrigerate and serve within 1 hour. Continue with the remaining tortillas, chicken and salad.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	335.25 Kcal (1404 kJ)
Calories from fat	111.72 Kcal
		% Daily Value*
Total Fat	12.41g	19%
Cholesterol	88.04mg	29%
Sodium	4400.63mg	183%
Potassium	530.16mg	11%
Total Carbs	37.06g	12%
Sugars	3.33g	13%
Dietary Fiber	6.27g	25%
Protein	21.81g	44%
Vitamin C	28.8mg	48%
Vitamin A	0.1mg	4%
Iron	4.3mg	24%
Calcium	199.1mg	20%

Amount Per 100 g
Calories	117.65 Kcal (493 kJ)
Calories from fat	39.2 Kcal
		% Daily Value*
Total Fat	4.36g	19%
Cholesterol	30.89mg	29%
Sodium	1544.27mg	183%
Potassium	186.04mg	11%
Total Carbs	13.01g	12%
Sugars	1.17g	13%
Dietary Fiber	2.2g	25%
Protein	7.65g	44%
Vitamin C	10.1mg	48%
Iron	1.5mg	24%
Calcium	69.9mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.