Caesar Salad California Walnut Crunch Wrap by @veryhungrygreek
1 serving
🍗
130 g
Chicken breast
🥣
45 ml
Light Caesar dressing
🥬
1 handful
Romaine lettuce
🌰
15 g
California walnuts
🫒
5 ml
Olive oil
🌿
10 ml
Chives
🍋
2.5 ml
Lemon zest
🧀
15 g
Parmesan
🌿
5 ml
Mixed herbs
🧄
2.5 ml
Garlic granules
🌶️
5 ml
Paprika
🌯
1
Tortilla wrap
Butterfly
Chicken breast
Mixed herbs
Garlic granules
Butterfly the chicken breast then season with mixed herbs, garlic and paprika.
Fry
Olive oil- Chicken breast
Fry in a pan with oil spray until cooked or spray the air fryer, place the chicken in and spray again. Air fry on 190°C for 12 mins and let it rest.
Mix
- Olive oil
Parmesan- Chives
To make your lemon and parmesan walnuts mix the olive oil in a mixing bowl with half the Parmesan, chives & lemon zest.
- Toss
California walnuts
Toss the California Walnuts in the bowl so that they get an even coverage. Set the air-fryer to 160°C using the ‘Roast’ mode and cook for 6 minutes, shaking halfway.
Spread
- Parmesan
- California walnuts
Tip the walnuts onto kitchen paper and spread them out into a single layer, then sprinkle over the remaining parmesan.
- Mix
- Romaine lettuce
Light Caesar dressing- Chicken breast
Mix the romaine lettuce with the Caesar dressing then slice the chicken.
Add
Tortilla wrap- Parmesan
- California walnuts
Add to the wrap along with your lemon and slightly crumbled Parmesan walnuts. Roll up then fry on each side to brown and enjoy!
Caesar Salad California Walnut Crunch Wrap by @veryhungrygreek
1 serving
🍗
130 g
Chicken breast
🥣
45 ml
Light Caesar dressing
🥬
1 handful
Romaine lettuce
🌰
15 g
California walnuts
🫒
5 ml
Olive oil
🌿
10 ml
Chives
🍋
2.5 ml
Lemon zest
🧀
15 g
Parmesan
🌿
5 ml
Mixed herbs
🧄
2.5 ml
Garlic granules
🌶️
5 ml
Paprika
🌯
1
Tortilla wrap
Preparation Steps
Step 1/7
Butterfly the chicken breast then season with mixed herbs, garlic and paprika.
Step 2/7
Fry in a pan with oil spray until cooked or spray the air fryer, place the chicken in and spray again. Air fry on 190°C for 12 mins and let it rest.
Step 3/7
To make your lemon and parmesan walnuts mix the olive oil in a mixing bowl with half the Parmesan, chives & lemon zest.
Step 4/7
Toss the California Walnuts in the bowl so that they get an even coverage. Set the air-fryer to 160°C using the ‘Roast’ mode and cook for 6 minutes, shaking halfway.
Step 5/7
Tip the walnuts onto kitchen paper and spread them out into a single layer, then sprinkle over the remaining parmesan.
Step 6/7
Mix the romaine lettuce with the Caesar dressing then slice the chicken.
Step 7/7
Add to the wrap along with your lemon and slightly crumbled Parmesan walnuts. Roll up then fry on each side to brown and enjoy!
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
10 minutes
Cooking
18 minutes
Overall
28 minutes
Difficulty
Level
Medium (2/4)
Steps
7 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@veryhungrygreek
Origin
Cuisine
Geographic
USA, California
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos