Chicken caesar wrap

Poultry
20 Min
very easy
4 People
Rating starstarstarstarstar
Super quick mid-week wrap filled with your typical chicken caesar salad ingredients and a lovely dressing from Roza’s Gourmet.

No pork option - bacon is replaced with turkey.
1. Heat a large frypan over medium-high heat. Rub schnitzels with oil and 2 tsp paprika. Cook for 3-4 minutes on each side or until cooked through. Set aside on a chopping board, keep pan over medium-high heat (step 4).

2. In the meantime, chop lettuce and grate carrot. Toss in a large bowl with dressing. Set aside.

3. Slice avocado and tomatoes. Place on a serving platter with some extra space for the bacon.

4. Add bacon to frypan and cook for 1-2 minutes on each side or until crispy. Add to platter and bring to the table.

5. Shred the chicken using 2 forks (slice if preferred). Add to bowl with salad and toss to coat. Season with salt and pepper to taste.

6. Let everyone assemble their own wrap with chicken salad, bacon, avocado and tomatoes at the table.

Notes:
Instead of serving it as a wrap you can toast or warm the bread and break into pieces. Serve remaining ingredients as a caesar salad topped with crispy croutons.

No pork option - bacon is replaced with turkey.
You can choose to cook the turkey for a crispy finish or shred and add to the salad.
Chicken schnitzels 500g
Baby cos lettuce 2-pack
carrot 1
Caesar dressing 100g
Avocado 1
Tomatoes 2
Bacon 1 packet (100g)
Lebanese flatbreads 1 packet

From your pantry:
oil (for cooking), salt, pepper, ground paprika