Ceasars Salad Wrap

Name: Ceasars Salad Wrap
Cook time: 30 min
Total time: 30 min
Yield: 16
Ingredients: 4 Chicken filets; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 (100 g each) Ciabatta buns; 2 TEASPOONS dried Italian herbs; 50 g Butter; 1 large head romaine lettuce; 300 g Salad mayonnaise (50 % fat); 100 ml Milk; 2 TABLESPOONS White wine vinegar; 1 pack of Tortillas (Mexican wheat flour cakes); 100 g grated parmesan cheese; 7-10 Tbsp parchment paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 16

4 Chicken filets
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 (100 g each) Ciabatta buns
2 TEASPOONS dried Italian herbs
50 g Butter
1 large head romaine lettuce
300 g Salad mayonnaise (50 % fat)
100 ml Milk
2 TABLESPOONS White wine vinegar
1 pack of Tortillas (Mexican wheat flour cakes)
100 g grated parmesan cheese
7-10 Tbsp parchment paper

Directions

1
Wash meat, dab dry, cut lengthwise into 2 strips. Heat oil in a pan. Fry the meat on each side at low heat for 3-4 minutes. Season with salt and pepper, take out and let cool down. Cut rolls into large cubes. Fry in a pan without fat.
2
Add the herbs and butter and fry while turning until the butter has melted. Let it cool down. Clean and wash the salad, drain well and cut into wide strips. Stir mayonnaise with milk and vinegar until smooth. Season to taste with salt and pepper. Heat a pan without fat. Heat each tortilla from each side for 15-20 seconds, remove. Spread the salad on the tortilla. Place two chicken strips on each. Sprinkle with parmesan and bread cubes. Drizzle sauce over it.
3
Heat a pan without fat. Heat each tortilla from each side for 15-20 seconds, remove. Spread the salad on the tortilla. Place two chicken strips on each. Sprinkle with parmesan and bread cubes. Drizzle sauce over it. Roll up into firm rolls and wrap tightly in parchment paper. Shortly before serving, cut in half crosswise once each