This recipe works great with Smokey Red but will be delicious with any Pasture Project Flavor. You don’t have to make the Caesar dressing from scratch, a high quality store bought dressing will work great!
Ingredients:
For the Caesar Dressing:
- 2 large egg yolks
- 6 anchovy filets, minced
- 1 garlic clove, minced
- 3/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1 cup extra-virgin olive oil
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
For the Chicken:
- 2 Pasture Project Smokey Red chicken breasts (follow package instructions for cooking)
For the Wrap:
- 4 large flour tortillas
- 2 cups gem lettuce, washed and torn into bite-sized pieces
- 2 heirloom tomatoes, sliced
- Olive oil-toasted croutons (made from day-old bread)
- Shaved Parmigiano-Reggiano cheese
Instructions:
- Prepare Olive Oil-Toasted Croutons:
- Preheat your oven to 350°F (175°C).
- Tear day-old bread into bite-sized pieces and place them on a baking sheet.
- Drizzle with olive oil, toss to coat, and toast in the oven for about 10-15 minutes or until they are golden brown.
- Remove from the oven and let them cool. Roughly chop them into breadcrumbs.
- Prepare the Caesar Dressing:
- In a bowl, whisk together the egg yolks, minced anchovy fillets, minced garlic, red wine vinegar, Dijon mustard, Worcestershire sauce, and Dijon mustard.
- Slowly drizzle in the extra-virgin olive oil while continuously whisking until the dressing is emulsified.
- Stir in the grated Parmesan cheese and season with salt and black pepper.
- Cook the Chicken:
- Cook the Pasture Project Smokey Red chicken breasts following the instructions on the package.
- Assemble the Wraps:
- In a large bowl, toss the torn gem lettuce with the homemade Caesar dressing until well coated.
- Warm the flour tortillas in a dry skillet or microwave for about 20 seconds to make them pliable.
- Lay out a tortilla and add the dressed gem lettuce, sliced heirloom tomatoes, sliced Pasture Project Smokey Red chicken, shaved Parmigiano-Reggiano cheese, and a sprinkle of olive oil-toasted croutons.
- Fold the sides of the tortilla over the filling, then roll it up tightly to form a wrap.
- Repeat the process for the remaining tortillas.
