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Chicken Caesar Wraps

(Serves 4 - 6)


Turning this classic salad into a wrap is a great idea for a lunchtime or evening meal that’s light yet filing, and healthy. This easy to make wrap is packed full of nutrients to boost cognitive health such as Vitamin E and C from the antioxidant powerhouse that is avocado, as well as in baby spinach leaves and olive oil; the folate in spinach also helps to protect the brain.



250g cooked Chicken breast

1 Avocado (chopped coarsely)

6 small flour Tortillas or thin Lavash bread

150g Cos Lettuce (inner leaves only, shredded)

150g Baby Spinach Spinach Leaves

12 Anchovy fillets in oil, drained and chopped


For The Caesar Dressing:

1 Egg yolk

1 tbsp. freshly squeezed Lemon juice

1 tsp. Worcestershire sauce

Season to taste with freshly ground Black Pepper and Sea Salt

4 tbsp. Extra Virgin Olive Oil

25g Parmesan Cheese, (freshly grated)



  1. Roughly shred the cooked chicken breast into large strips and set aside.

  2. To make the dressing, put the egg yolk in a bowl, add the lemon juice, Worcestershire sauce, sea salt and ground black pepper to taste. Whisk until frothy. Now whisk in the oil gradually until thickened and glossy (add a little more oil if necessary if the mixture is not glossy).

  3. Add 3 tbsp. water to thin the sauce and then stir in the cheese.

  4. Lay 1 tortilla or Lavash bread flat on a work surface ad arrange a little of the lettuce and baby spinach leaves down the middle of the bread. Top with chicken, avocado, anchovies, a spoonful of dressing and finally, more spinach and lettuce leaves.

  5. Wrap the tortilla or Lavash bread roll in a piece of greaseproof paper, tucking in one end as you roll. Repeat to make 6 wraps. Chill in the fridge until you wish to serve. 

By Shahena Ali, as featured in 'Time Out Dubai' Magazine

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