Chicken Caesar Salad Wraps with Homemade Caesar Dressing

Do you have any of those things in cooking/baking that just scare you?  Things you know one could technically make, and other people actually do make them, but something about making them just makes your palms a little sweaty.  I'm (slowly) trying to conquer some of these things and Caesar dressing was on the list.  I make most of my own salad dressings, but I've never attempted Caesar dressing.  For some reason, it has always seemed kind of intense.  I finally forced myself to try it out by purposefully planning to make these wraps after I had run out of store-bought Caesar dressing.  I like this recipe because you don't have to worry about raw egg yolks like you do with a lot of other Caesar recipes.  If you're unsure about the anchovy paste, you can leave it out (apparently that's a fairly common thing to do) but I like the more classic Caesar-y flavor it gives the dressing.

Chicken Caesar Salad Wraps with Homemade Caesar Dressing

Number of Servings: 4-5
Time to Prepare: 20 minutes

• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp sugar
• 2 chicken breasts
• 1/3 cup plain yogurt
• 2 Tbsp lemon juice
• 1 Tbsp olive oil
• 2 tsp red wine vinegar
• 2 tsp Worcestershire sauce
• 1 tsp anchovy paste
• 1 tsp Dijon mustard
• 1/2 tsp black pepper
• 1-2 cloves garlic, minced
• 1/2 to 1 cup freshly grated Parmesan cheese
• 1 head romaine lettuce
• croutons
• tortilla wraps (I like using the sun-dried tomato and basil flavor)

Mix salt, pepper, garlic powder, and sugar in a small bowl.  Rub onto both sides of the chicken breasts.  Broil the chicken for 5-8 minutes on each side, until cooked through.  Remove to a cutting board and let rest for 5 minutes before slicing.

Whisk together yogurt, lemon juice, olive oil, vinegar, Worcestershire sauce, anchovy paste, mustard, garlic, and black pepper until smooth.  Stir in Parmesan.

In a medium bowl, put in enough lettuce for one wrap and toss with some salad dressing (do a little more than you would normally do for a salad--once it gets in the wrap with the chicken and croutons, it will seem drier).  Place the dressed lettuce down the center of a wrap, top with chicken slices and croutons, and wrap tightly.

Source: dressing slightly adapted from Cooking Light, chicken from Mel's Kitchen Cafe
Produce Used: Lemon, garlic, romaine lettuce