Caesar salad wraps
Summer Caesar salad wraps with crispy chicken, Parmesan cheese, roasted pine nuts, and a fresh yogurt and lemon dressing with a touch of sambal for a kick.
Ingredients · Servings 4
- 8 tortilla wraps
- 4 lettuce hearts, finely chopped
- 24 cherry tomatoes, quartered
- 2 chicken fillets cut into strips
- 2 tablespoons roasted pine nuts
- 4 hard-boiled eggs cut into wedges
- Parmesan cheese
- 100 g leek sprouts
- pepper
- salty
- 2 the mayonnaise
- 3 tablespoons Greek yogurt
- 1/2 lemon the juice
- 1 tl sambal
Method · 20 min
- Fry the chicken strips in a splash of olive oil. Season them with salt and pepper.
- Mix all the ingredients for the dressing.
- Top the tortilla wraps with some finely chopped lettuce, cherry tomatoes, chicken strips, and egg wedges. Sprinkle with some roasted pine nuts and grate some Parmesan cheese. Finally, drizzle with some dressing and place a handful of leek sprouts on top.
- Roll up the wraps before serving.
