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Chicken Caesar Wraps

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Chicken Caesar Salad Wraps
549 Cal
53g Protein
24g Fat
32g Carbs
Ingredients -
Chicken & Seasoning -
2 tsp (10ml) - Olive Oil
4 - Chicken Breast
1 tsp (4g) - Onion Powder
1 tsp (4g) - Garlic Powder
1 tsp (4g) - Sweet Paprika
Salt and Pepper
Caesar Dressing -
3/4 Cup (180g) - Low Fat Mayonnaise
1 - Garlic Clove, Minced
20g (0.7oz) - Parmesan Cheese, Freshly Grated
6 - Anchovy Fillets In Oil
1 Tbsp (20ml) - Lemon Juice
1 tsp (10g) - Dijon Mustard
1 tsp (5ml) - Worcestershire Sauce
Salt and Pepper
Wrap & Fillings -
5 - Large Burrito Tortillas
1 - Baby Cos (Romaine) Lettuce, Shredded
8 - Bacon Rashers
Method -
Preheat oven to 200.c - 390.f. Line a baking tray with parchment paper.
Add the chicken and seasoning to a bowl and mix well. Place an oven-safe pan over medium-high heat, add oil, and sear the chicken for 2-3 minutes on each side. Place the pan in the oven and cook for 14 minutes. Remove and allow to rest for 5 minutes. Slice the chicken into strips and tear it with your hands into small pieces. Set aside.
Place the bacon on the prepared baking tray and bake in the oven for 13-15 minutes or until done to your liking. Remove, let cool, and slice into strips.
Add all of the Caesar dressing ingredients to a bowl and mix well to combine. Check the seasoning and adjust if necessary.
In a large bowl, add the chicken, bacon, lettuce, and Caesar dressing. Mix to combine. Add the mix to five burrito tortillas and wrap tightly. Serve with any leftover sauce. Dig in.
The wraps can be stored in airtight containers, ziplock bags, or food-safe bags for up to 3-4 days in the fridge. They can also be frozen; however, it’s not recommended as they will become very soggy when thawed.
#caesarsalad #chickencaesarsalad #caesarwraps #chickenwraps #mealprep #mealprepfood #mealpreprecipes
549 Cal
53g Protein
24g Fat
32g Carbs
Ingredients -
Chicken & Seasoning -
2 tsp (10ml) - Olive Oil
4 - Chicken Breast
1 tsp (4g) - Onion Powder
1 tsp (4g) - Garlic Powder
1 tsp (4g) - Sweet Paprika
Salt and Pepper
Caesar Dressing -
3/4 Cup (180g) - Low Fat Mayonnaise
1 - Garlic Clove, Minced
20g (0.7oz) - Parmesan Cheese, Freshly Grated
6 - Anchovy Fillets In Oil
1 Tbsp (20ml) - Lemon Juice
1 tsp (10g) - Dijon Mustard
1 tsp (5ml) - Worcestershire Sauce
Salt and Pepper
Wrap & Fillings -
5 - Large Burrito Tortillas
1 - Baby Cos (Romaine) Lettuce, Shredded
8 - Bacon Rashers
Method -
Preheat oven to 200.c - 390.f. Line a baking tray with parchment paper.
Add the chicken and seasoning to a bowl and mix well. Place an oven-safe pan over medium-high heat, add oil, and sear the chicken for 2-3 minutes on each side. Place the pan in the oven and cook for 14 minutes. Remove and allow to rest for 5 minutes. Slice the chicken into strips and tear it with your hands into small pieces. Set aside.
Place the bacon on the prepared baking tray and bake in the oven for 13-15 minutes or until done to your liking. Remove, let cool, and slice into strips.
Add all of the Caesar dressing ingredients to a bowl and mix well to combine. Check the seasoning and adjust if necessary.
In a large bowl, add the chicken, bacon, lettuce, and Caesar dressing. Mix to combine. Add the mix to five burrito tortillas and wrap tightly. Serve with any leftover sauce. Dig in.
The wraps can be stored in airtight containers, ziplock bags, or food-safe bags for up to 3-4 days in the fridge. They can also be frozen; however, it’s not recommended as they will become very soggy when thawed.
#caesarsalad #chickencaesarsalad #caesarwraps #chickenwraps #mealprep #mealprepfood #mealpreprecipes
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