Chef Jeremy Davis from Toyota Stadium in Frisco makes a fresh chicken caesar wrap like those served during FC Dallas games.
One 12" spinach tortilla
1 cup romaine lettuce, chopped
1 tsp cup parmesan, grated
3 Tbs mozzarella, grated
3/4 cup sliced or diced Grilled Chicken Breast (marinated in Chimichurri marinade recipe below)
1/4 cup Caesar dressing (recipe below)
Marinate chicken breast in refrigerator for 24 hours.
Seer chicken for one minute on each side on a grill set at 350°F. Finish off in convection oven at 320°F for 20 min, or in conventional oven at 350°F for 20 minutes or until internal temp is 165°F.
Cool completely, and then slice into thin strips.
Combine parmesan cheese and mozzarella cheese in a separate bowl.
Combine 1.5 fl. Oz. of dressing with the thinly sliced or diced chicken breast and mix well.
Mound lettuce in center of tortilla, add chicken (be sure to keep in a centered row across the tortilla leaving about an inch of border on either side).
Sprinkle the rest of the cheese across the top of the chicken.
Roll tortilla tight folding in the ends (Burrito style) wrap in checkered angle. Cut in half on the bias.
2 garlic cloves, minced
2 Tbs lemon juice (fresh squeezed)
2 Tbs worcestershire
1 cup mayonnaise
1/2 cup grated parmesan
1/4 tsp salt
1/4 tsp ground black pepper
1Tbs Dijon mustard
Combine all ingredients and whisk until blended. Yields dressing that will store refrigerated for 7 to 10 days.
¾ cup lemon juice (fresh squeezed)
1 cup olive oil
½ cup chopped parsley
½ cup chopped cilantro
½ cup onion, chopped fine
1 Tbsp minced garlic
1 Tbsp red pepper flakes
1 Tbsp salt
1 tsp black pepper
Blend all ingredients in a food processor.