This Chicken Caesar Salad Wrap Is Easy And Tastes Fantastic

Make the Gluten-Free Croutons 

1.   Preheat the oven to 350F and prepare a parchment-lined sheet pan.
2.   In a large bowl, add the bread squares, the Marinated Red Onion Oil, and salt. Using your hands, toss to coat completely.
3.   Arrange the bread on the prepared sheet pan in a single layer. If crowded, I suggest using two sheet trays. Sprinkle the parmesan cheese all over the bread cubes. Place in the oven and cook until golden brown and crispy, for 20 to 25 minutes.  
4.   Remove from the oven and transfer the bread to a large bowl or a jar. Alternatively, you can purchase your favorite gluten-free croutons.  

Make the Crispy Chicken 

1.  In a small bowl, add 5 tablespoons of olive oil, oregano, garlic, lemon zest and juice, salt and pepper. Whisk to combine.
2.   In a large bowl, add the chicken breasts. Pour the marinade over the chicken and toss to coat the chicken completely. Cover and place in the fridge to marinate for at least 30 minutes or overnight. Either way, it’s delicious!
3.   In a large skillet, add 2 tablespoons of olive oil and heat over medium high heat. Once the pan is hot, working in batches, add half of the chicken breasts and cook about 4 minutes per side, until browned. Place a lid over the pan and reduce the heat to medium low. Continue to cook until cooked through, about 4 minutes. (A total of 12 minutes.) Remove chicken breasts and wipe out the pan using a cloth or paper towel. Repeat this step for the rest of the chicken breasts, adding more olive oil if needed. Once the chicken breasts are done, slice the breasts then set aside.  

Make the Whole30 Caesar Dressing

1.   Crack egg into a Mason Jar. Using a hand blender, slowly add oil as you blend, pausing to let incorporate. Continue to slowly add more oil. Then add the garlic and the anchovies and blend. Add the Dijon, lemon juice, salt and pepper and blend well. 

Assemble the Caesar Salad Wraps  

1. With a paring knife, cut the core out of the head of iceberg lettuce. Gently peel away the outer three, largest, iceberg leaves, making sure to keep them in one piece. Nestle the leaves together to form a lettuce bowl over a sheet of wax paper. You’ll want to assess which way you’ll be rolling the wrap so that you can add the filling lengthwise. 
2.   Sprinkle with a pinch of salt all over and add 2 tablespoons of the Caesar dressing. Add a half ounce of parmesan shavings and one ounce of the croutons. Lay between 2.5 and 3 ounces of the chicken across the lettuce bowl and top it with 1 to 2 tablespoons of the dressing, and half an ounce of parmesan. Top with Marinated Red Onions.
3.   Carefully, and using both of your hands, begin to roll it up into a wrap. Begin rolling from the root-end of the leaves and use the wax paper to help you roll, but continuously pull the paper out. Fold the lettuce edges inward while rolling, until the sandwich is completely wrapped, like a burrito. Then wrap the paper around the sandwich, twisting the ends, and cut in half.  
4.   Make another wrap using the same head of lettuce, then make two more from the second head of iceberg lettuce.  You will likely only be able to get two wraps per head of iceberg, depending on the size of the leaves, because the inner leaves are thicker and will make the wrap too lettuce-heavy.  *See Ter’s tip for using any leftover lettuce.