Saturday, September 3, 2011

Caesar Roll Ups

Like gladiators with their Roman helmets!
A classic Caesar salad, transformed into a scrumptious tortilla roll up!

Caesar Roll Ups
Katie Christy

1 cup fresh bread crumbs (aprx 1 slice white bread pulsed to course crumbs in a food processor)
1 1/2 tbsp olive oil
1/4 tsp minced garlic
1/16 tsp salt
10 tbsp Caesar dressing
1 cup of shredded Romaine lettuce
8 flour tortillas, softened
8 tbsp grated Parmesan
16 slices deli thin-sliced chicken lunchmeat

1.  If you are in a hurry, you can crush premade croutons (garlic or Parmesan flavor) to get about 8 tbsp of coarse crumbs.  If you do this, skip the next step.

2.  Toss the bread crumbs with the olive oil, garlic, and salt in a large skillet.  Set the pan over medium heat.  Cook, stirring often, until the crumbs are toasted and crisp - like tiny croutons.  Transfer the crumbs to a plate to keep them from overcooking in the hot pan.

3.  Toss 2 tbsp of the dressing with the Romaine.  Set aside.

4.  Spread 1 tbsp of the dressing evenly onto a tortilla, leaving a 1/2" border around the outside.

5.  Evenly sprinkle 1 tbsp of the breadcrumbs and 1 tbsp of the Parmesan over the dressing.

6.  Overlap two slices of the chicken to fit on the tortilla, running horizontally, on the edge closest to you.

7.  Place about 2 tbsp of the Romaine in the center of the chicken, running horizontally.

8.  Tightly roll the tortilla, starting with the edge closest to you (so the lettuce will be in the center).

9.  Repeat Steps 4-8 with the remaining ingredients.

10.  Serve as a roll or slice, secure with toothpicks, and serve as spirals!

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