Chef notes
This Caesar wrap comprises four elements: roasted marinated chicken, garlic bread croutons, fried shallots, and a puckery Caesar dressing tossed with chopped romaine. Fried shallots are my favorite way to add a satisfying crunch and salty bite to a wrap. The shallot flavor continues to shine when the frying oil is used for the Caesar dressing. The reimagined flavors bring this once-cafeteria-favorite to a new level that’s perfect for adding to your lunch repertoire.
Ingredients
- 1/4 cup vegetable oil
- 1/2 large lemon, juiced
- 1 teaspoon smoked paprika
- 1½ tablespoons Italian seasoning, divided
- 2 teaspoons kosher salt, divided
- 4 (4 ounce) boneless, skinless chicken breast, thinly sliced
- 1 (14-ounce) ciabatta loaf, sliced into cubes
- 1/2 cup melted unsalted butter
- 2 garlic cloves, grated
- 1/2 teaspoon red chile flakes
- 4 large shallots, peeled and sliced into 1/16-inch-thick rounds (slicing with a mandoline is preferred)
- 1¾ cups vegetable oil
- 1/2 teaspoon kosher salt
- 2 egg yolks
- 1/2 large lemon, juiced
- 1 teaspoon Dijon mustard
- 1 teaspoon anchovy paste
- 2 cloves garlic, grated
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Worcestershire sauce
- 1/2 cup reserved shallot oil (recipe above)
- 3-ounce chunk Parmesan, finely grated (about 1 cup), plus more for serving
- 1/2 cup finely chopped chives
- 4 cups chopped romaine
- 1 cup sliced grape tomatoes
- 4 (12-inch) flour tortillas, warmed
Preparation
For the chicken breast and croutons:
1.Position oven rack to middle position and preheat the oven to 375 F.
2.In a medium bowl, combine together vegetable oil, lemon juice, smoked paprika, 1 tablespoon Italian seasoning and 1 teaspoon salt. Place the chicken breasts into a large zip-top bag and pour marinade over chicken. Allow the chicken to marinate for 20 minutes.
3.As the chicken marinates, in a large bowl, place cubed ciabatta loaf, melted butter, grated garlic cloves, red chile flakes, remaining Italian seasoning and remaining teaspoon kosher salt, and toss until well-combined. Assemble croutons onto a parchment-lined baking tray in a single layer. Bake until the croutons are golden brown, about 20 to 25 minutes.
4.Place a 12-inch, sauté pan or grill pan over medium heat. Once oil shimmers, add chicken. Cook, without moving, for 2 to 3 minutes, or until it easily releases from the pan. Flip and continue to cook for 2 to 3 minutes. Remove from pan to cutting board and allow to rest for 10 minutes before slicing.
For fried shallots:
Line a baking sheet with a double layer of paper towel and place a mine mesh strainer over a medium bowl.
Combine shallots and vegetable oil in a medium saucepan. Place over medium-high heat, while stirring frequently. Once the oil begins to bubble, cook for 20 to 25 minutes, while constantly stirring to encourage even cooking and avoid burning. Once the shallots are a light brown color, reduce the heat to low and continue cooking until they become a golden-brown color. Once this happens, quickly remove the shallots with a mesh strainer or spider skimmer. Gently shake the strainer to release any excess oil, then place onto the paper towel-lined sheet tray and spread out evenly. Season the shallots with kosher salt. Reserve 1/2 cup shallot oil and refrigerate the remaining oil in an airtight container for up to 1 month.
For Caesar dressing:
In a large bowl, add the egg yolks, lemon juice, Dijon mustard, anchovy paste, grated garlic, black pepper and Worcestershire sauce. To keep the bowl in place while vigorously whisking, place a kitchen towel in a medium saucepan and nestle bowl in kitchen towel. Slowly drizzle in warm shallot oil, while whisking vigorously. Once all the oil has been added and the dressing is creamy, stir in Parmesan cheese and chives.
To assemble:
1.Place the chopped romaine in a separate large bowl and gently toss the dressing with the lettuce.
2.Place a large spoonful of Caesar salad, sliced chicken, handful of croutons, 1/4 cup sliced cherry tomatoes, about 2 tablespoons fried shallots and a generous sprinkle of grated Parmesan cheese in a line along the edge of a tortilla. Roll up tightly like a burrito.
3.If desired, toast in a hot pan, until golden brown, and slice in half.
