Spinach Chicken Caesar Wrap Recipes

Steps:

• In a large bowl, combine the dressing, cheese, garlic powder and pepper. Add the chicken, romaine and croutons. Spoon 2/3 cup chicken mixture down the center of each tortilla; roll up.

Steps:

• Mix Jarlsberg cheese, chicken and spring onion in a bowl and toss well with dressing; set aside.
• Arrange 1 cup of spinach leaves on one side of a tortilla.
• Spoon on 1/4 chicken mixture.
• Roll up tightly, tucking in ends. .
• Wrap in microwave-safe paper and refrigerate.
• Heat in microwave 1-1/2 minutes or until warm.
• Slice in half to serve.

Steps:

• Coat the lettuce in some Dressing and reserve the remaining Dressing for serving on the side.
• To assemble a wrap: Lay a tortilla flat on a clean surface. Pile about 1 1/2 ounces dressed lettuce on the lower third of the tortilla. Top with 3 to 4 slices chicken (more or less, as desired) then sprinkle with the Parmesan crisps. Fold the wrap over the filling, tuck in the sides and continue to roll. Repeat with the remaining tortillas, lettuce, chicken and Parmesan crisps.
• Heat a drizzle of olive oil in a large skillet over medium-high heat and crisp the tortilla for a few minutes on both sides, or until golden. Repeat with the remaining wraps.
• Remove the wraps to a work surface. Cut in half on a bias and serve with additional Dressing for dipping.
• Whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire and garlic in a mixing bowl or measuring cup. Slowly drizzle in the olive oil and whisk to emulsify. Stir in the Parmesan and season with salt and pepper. Adjust the consistency with a little water if it is too thick.
• Sprinkle the salt and pepper all over the outside and in the cavity of the chicken and rub into and underneath the skin. Place on a rack over a sheet pan and refrigerate, uncovered, for at least 6 hours or up to overnight. Allow the chicken to come to room temperature before cooking.
• Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
• In a small bowl, combine the mayonnaise, garlic and Worcestershire, then schmear the mixture all over the chicken. Roast the chicken on a rack in a roasting pan until a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165 degrees F, begin checking at around 50 minutes. (If the skin gets too dark, tent with aluminum foil.) Allow to rest 30 minutes before carving. Carve the chicken into bite-sized pieces.
• In a medium bowl, add the cheese and cayenne pepper. Toss to combine. Spread the cheese evenly across the prepared baking sheet. Bake until the cheese is bubbling, crispy and golden brown, 18 to 20 minutes. Set aside to cool completely, then break up into shards.

Steps:

• Mix all ingredients except tortillas.
• Toss to coat.
• Place on softened tortillas and wrap.

Steps:

• Place chicken in a bowl and pour in enough Italian salad dressing to coat. Marinate in the refrigerator, 2 to 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Drain and discard marinade from chicken and season chicken with garlic powder and lemon pepper. Transfer seasoned chicken to a casserole dish. Layer spinach over chicken.
• Mix cream cheese, chives, olive oil, garlic, salt, and pepper together in a bowl. Slowly pour chicken broth into cream cheese mixture, stirring until mixture is smooth; pour over chicken and spinach. Cover casserole dish with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and top chicken mixture with mozzarella cheese; cook until chicken is no longer pink in the center and cheese is melted, 15 to 20 minutes.