Chicken Caesar Wrap

Ingredients

• 2 chicken breasts
• 2 tbsp olive oil
• 2 thick slices of stale bread, torn into pieces
• 6 tbsp mayonnaise
• 4 anchovy fillets, mashed
• 40 g parmesan, finely grated
• juice of 1/2 lemon
• 2 tsp dijon mustard
• 1 small garlic clove, grated
• 1 baby gem lettuce, shredded
• 2 large tortilla wraps

Method

1. Cook the chicken

   Season the breasts, flatten the thick end with your palm so they cook evenly, and fry in half the oil over a medium-high heat for about 6 minutes a side. Rest before slicing or the juice ends up on the board.

   12 min

2. Make croutons

   Fry the torn bread in the rest of the oil until crisp and gold on all sides. Torn bread beats cut cubes — the ragged edges catch far more oil and go crunchier.

   5 min

3. Mix the dressing

   Whisk the mayonnaise with the anchovies, parmesan, lemon, mustard and garlic. It should taste slightly too strong on its own; the lettuce and wrap will dilute it. The anchovy is not optional — it is the savouriness people mistake for cheese.

4. Toss and fill

   Toss the lettuce with the dressing, then the sliced chicken and croutons, and pile down the centre of each warmed tortilla. Add the croutons at the last second so they are still crunchy when it is rolled.

5. Roll

   Fold in the sides, roll tight, and cut in half on the diagonal. Eat straight away — Caesar dressing softens a tortilla within about ten minutes.