I preface this piece by stating that all of you who are gluten-free people, either by choice or by doctor’s orders, and those of you who are on a no carb diet are seriously my heroes. I do not mean to rub in the fact that you can not eat certain foods. We ok? Good!
So, here we go. I would seriously go into shock if, all of a sudden, I could not have any kind of carb or gluten containing product.
For ten years while I was a vegetarian, I seriously lived on noodles, bread, and potatoes. No joke. I noticed I started gaining a little weight from this carbotarianism. (Yep, it’s a thing. I just made it up.)
At the time a certain diet was very popular in which you give up eating carbs. For a split second, I thought hmmm…Maybe I will give up carbs for a while.
I then busted out laughing at the thought of possibly living without carbs and instead took my chubby vegetarian/carbotarian butt to the on campus gym.
I also decided that I would cut back (a little) on carbs and switch to healthier grains. Since I didn’t want to eat salads all the time and I hadn’t even heard of quinoa yet, I had to be clever with my food.
So here it is-a wrap-less chicken Caesar wrap!
Ingredients for the Wrap (Makes 4 “wraps”)
4 Boneless Skinless Chicken Breasts
½ Teaspoon of Salt
¼ Teaspoon of Pepper
1 Tablespoon of Olive Oil
Mixed Baby Greens
Shaved Parmesan Cheese
Ingredients for the Dressing
½ Cup of Light Mayo
1 Clove of Garlic, grated
Juice and Zest of a Lemon
1 Teaspoon of Worcestershire Sauce
1 Teaspoon of Dijon Mustard
1 Small Shallot, diced
3 Fresh Basil Leaves
A Pinch of Fresh Parsley
¼ Teaspoon of Salt
¼ Teaspoon of Pepper
This dressing tasty and a little lighter since I used light mayo and a little bit of mustard to off set the heavy amount of mayo normally used.
All you need to do is add all the dressing ingredients to a food processor and blend for 45 seconds. Pour it in a bowl and chill it until the chicken is ready.
Season each side of the chicken breasts with salt and pepper. Tear off two pieces of parchment paper. Place the chicken breast on one of the pieces of parchment and cover it with the other piece. Using the flat side of a meat tenderizer, pound the chicken breast until it is about 1/4” thick.
Heat the olive oil in a large pan over medium/high heat. Add two pieces of chicken to the pan at a time. Sear for a minute on each side, remove from heat, and then place on a plate off to the side. Repeat this for the two remaining breasts. (Keep the pan heated over medium/low heat even thought the chicken isn’t in the pan.)
After about three minutes of letting the breasts cool, skewer the ends of the chicken together with a toothpick. Place all the chicken back in the pan seam side down. Cover the pan with a lid and cook for 7-10 minutes.
Let the chicken cool for about five minutes.
In the meantime, mix the baby field greens with about two or three tablespoons of the Caesar dressing and the shaved parmesan.
Take a small piece of parchment paper and cut it into a square. Fold over one of the edges of the parchment paper and place the chicken breast along that edge. Roll in the sides of the parchment to form a kind of cone shape. Fold the tip of the cone up towards the chicken and tuck the tip of the cone into the tight edge along the chicken breast. Think about wrapping a burrito, it’s the same kind of thing.
The parchment will allow easy handling of the wrap. No utensils needed! (Or if you don’t want to do the whole parchment wrap thing, you can stuff the chicken with the salad and eat it with a knife and fork.)
Remove the toothpick and stuff some of the mixed Caesar salad inside of the chicken.
If you like a little extra dressing you can always drizzle some more on top of the chicken too. Voila! A wrap-free wrap! See ya carbs!
Even though carbs and I have an on again and off again relationship, I am still very happy to have them in my life. I find myself just as fulfilled from less toxic and more attractive options.