Chicken Caesar Wraps with Lemon Chicken and Crunchy Panko
By Joe
Source: NYT Cooking and America's Test Kitchen.
Thin chicken cutlets are seared to 74 °C and sliced, romaine is tossed in a creamy anchovy-Parmesan dressing, and both are rolled into warmed tortillas with toasted panko.
Always check the labels of the products you use.
Method
- 1
Prepare the chicken. Slice each breast horizontally into 2 thin cutlets and pound them to an even 1.5 cm between sheets of baking paper. Rub with the oil, salt and pepper.
- 2
Cook the chicken. Heat the large pan over medium-high heat. Cook the cutlets 3-4 minutes per side until golden and 74 °C in the thickest part. Rest 5 minutes, then slice into strips.
- 3
Toast the panko. Toast the panko in the oil in the small pan over medium heat, stirring, for 2-3 minutes until golden. Tip onto a plate so it stops cooking.
- 4
Make the dressing. Whisk the mayonnaise, Parmesan, lemon juice, garlic, mashed anchovy, mustard powder and pepper together in the medium bowl.
- 5
Dress the lettuce. Toss the romaine with two-thirds of the dressing in the large bowl.
- 6
Warm the tortillas. Warm each tortilla in the dry large pan for about 15 seconds per side so it folds without cracking.
- 7
Roll. Spread a little of the remaining dressing down the middle of each tortilla. Add a quarter of the lettuce and chicken, scatter with panko, fold in the sides and roll up tightly. Cut in half on the diagonal and serve.
Storage
Best eaten within an hour of rolling. Keep leftover chicken and dressing separately in the fridge for up to 1 day. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Why this label?
37.9 g protein for 564 kcal = 6.7 g per 100 kcal, so protein gives about 27% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 1.3 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 244 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2.3 g per serving
4.6 % of the 50 g daily maximum · 9.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- meat mallet or rolling pin
- large non-stick frying pan
- small frying pan
- instant-read thermometer
- medium bowl
- large bowl
- chopping board and sharp knife
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 564 kcal |
| Protein | 37.9 g |
| Carbohydrate | 38.4 g |
| of which sugars | 3.2 g |
| of which free sugars | 2.3 g |
| Fat | 28.4 g |
| of which saturates | 5.3 g |
| Fibre | 3.2 g |
| Salt | 2.44 g |
Protein per 100 kcal
6.7 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
