Crispy Parm Wrapped Chix Caesar Wrap
You will never have chicken caesar the same way again.
Food is fun. Even a classic recipe can have a fun spin that completely changes the way you make it. One of my favorite things to do in the kitchen is to try things. Take risks. Attempt to tinker with little things here and there to improve recipes, change the flavor profile, etc.
However, it doesn’t always turn out the way I want it to. (I’m not talking about this chicken Caesar wrap. It’s incredible.) But there are plenty of times when I’m building a recipe that I try something that just doesn’t work. Guess what? That’s okay.
One of the biggest reasons that people don’t get better in the kitchen is fear. I know, it sounds a little exaggerated, but just hear me out. Everyone is afraid to serve someone a plate of food that doesn’t taste good. Which is a completely valid concern. But that thought process keeps you from exploring things in the kitchen, which in itself keeps you from progressing.
There’s a reason I don’t measure things. I mean yeah, a big part of it is that I don’t want to do extra dishes. But the bigger reason is that I like to cook from feel. Trust my judgement to add the correct measurements because 1 TBSP isn’t always enough. Sometimes you need a tablespoon and a drop, or 2 and 1/13th of a teaspoon. My point is when it comes to cooking, recipes are not set in stone. This isn’t baking. That’s what makes cooking fascinating. That’s what makes it individualized.
How I make a certain pasta dish may be completely different from how another chef makes theirs. It may be the same dish in name, but the process is not. It’s what gives you a new experience based on the chef or the restaurant despite ordering the same thing.
Why is this important to note? Because YOU are capable of the same thing. I challenge you to challenge yourself. Make a recipe you’re comfortable with and do it without measuring. Pick a new recipe to try that has some techniques you’re not confident in.
If you always do what you’ve always done, you’ll always get what you’ve always gotten. Time to change it up.
Estimated Time: 20-30 min
Serves: 2
Tools:
Pan
Microplane (or a fine cheese grater) (or just a cheese grater but ideally a smaller one)
Ingredients:
1 rotisserie chicken shredded
Day-old bread cut into croutons or premade croutons
2 heads of romaine lettuce chopped
Large tortillas or wraps
Fresh shredded parm
Salt
Pepper
1 medium block of parm or container of pre-shredded parm
Caesar Dressing
1/2 cup mayo
1 tsp Dijon
2 tbsp fresh lemon juice
1 tsp Worcestershire sauce
1 clove of garlic grated
2 1/2 tbsp grated parm
1/2 tsp black pepper
Pinch of salt
1 tsp anchovy paste (optional)
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