Basil Chicken Caesar Wraps Recipe

Savour a delicious lunch with our basil chicken caesar wraps. This recipe uses Irish chicken thighs, which are full of flavour, and is accompanied by a mouthwatering basil caesar sauce. This recipe serves 4-5 people. Ask your butcher to debone the chicken legs and remove the skin for convenience.

Ingredients

• 5 boneless, skinless Irish chicken thighs
• 5 wholemeal wraps or tortilla
• 500g of parmesan cheese
• 1 head of washed lettuce (cos or iceberg)
• 4 egg yolks
• 1 handful of fresh basil
• 300g of streaky Irish bacon
• 100g of croutons
• 3 anchovy fillets
• 4 cloves of fresh garlic
• 2 teaspoons of white wine vinegar
• 1 teaspoon of smoked paprika
• 1 jar of semi-dried tomatoes
• Olive oil
• Salt and pepper

Steps

1. Combine the basil, egg yolks, 100g of parmesan, anchovy fillets, white wine vinegar, garlic and paprika. Add to a hand blender and blend until all pieces have combined. The sauce should be a thicker consistency but can be loosened by adding more olive oil.
2. Add olive oil to a pan and grill the chicken thighs, flipping only once. Ensure they are cooked all the way through. Season generously with salt and pepper on both sides.
3. Once the chicken is cooked thoroughly, chop into cubes and add to a bowl. Cook off the bacon until crispy and combine with chicken. Toast the wraps in the same pan.
4. Layer a generous serving of the sauce onto a wrap, then add the rest of the ingredients; lettuce, croutons semi-dried tomatoes, chopped chicken thighs and bacon. Grate over extra parmesan if desired.
5. Fold the sides in, then roll tightly from the bottom. Seal the top edge with water or sauce, and serve whole or cut diagonally.