The famous and beloved by many Caesar salad was created in the first half of the 20th century by a chef of Italian origin. Since then, it has changed many times, and the changes concern not only the recipe, but also the way of serving. Serving the salad in a tortilla was a great idea. It turns out a takeaway dish.
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Ingredients:
Tortilla flatbread - 5 pcs.
Peking cabbage - ½ pc.
Chicken fillet - 300 g
Turmeric - 1 pinch
Sesame seeds - 1 tsp
Tomato - 1 pc.
Parmesan - 50 g
Vegetable oil - 2 tablespoons
Baton - 3 pieces
Salt to taste
Ground black pepper - to taste
Greens to taste
Refueling:
Olive oil - 4 tablespoons
Mayonnaise - 150 g
Natural yogurt (fat content 3.5%) - 150 g
Capers - 20 g
Mustard - 20 g
Parmesan - 20 g
Salt to taste
Ground black pepper - to taste
Step by step recipe:
Step 1 of 14
Prepare the ingredients, their quantity in the salad is approximate and may vary to taste.
Cut the chicken fillet into large pieces. Grate the parmesan on a fine grater and divide into two parts: 50 grams for the salad and 20 grams for the dressing. Cut the tomato as finely as possible and place it on a sieve for now to drain the excess juice.
Tortillas can be used with wheat, cheese or whole grains.
Step 2 of 14
Prepare the dressing: add all ingredients (except salt and pepper) into a glass and punch with an immersion blender until smooth.
Step 3 of 14
Taste and season with salt and pepper, then turn on the blender again for a few seconds. The dressing is ready, put it in the refrigerator to brew.
Step 4 of 14
Now prepare the rest of the salad. Cut the loaf into very small cubes, the crust can be cut off or left as desired.
Heat a dry skillet over medium heat and dry the sliced bread, stirring constantly. Considering that the loaf is finely chopped, it will dry out and acquire a pleasant golden color very quickly.
Transfer the resulting croutons to a plate and let cool.
Step 5 of 14
Use a paper towel to wipe off any crumbs from the pan and return to the stove. Add fire, pour in vegetable oil and heat it. Arrange the chicken fillet and fry quickly, stirring constantly. The chicken will be ready in just 5-7 minutes.
At the end of frying, add salt to the meat, add turmeric and sesame seeds. Cook the fillets for another 1 minute, stirring constantly, then transfer the slices to a paper towel and let cool.
After cooling down, cut the large pieces of chicken into very small cubes.
Step 6 of 14
Chop the Chinese cabbage leaves into thin strips, chop the greens with a knife. Check for excess liquid from the tomato that could soak the tortillas.
Now you can collect the Caesar rolls.
Step 7 of 14
In a dry skillet, quickly heat the tortilla on both sides, this will give it plasticity. Brush the cake with dressing, top with a little Chinese cabbage, tomato, chicken, croutons, herbs and parmesan.
Step 8 of 14
Begin to roll the cake by folding the bottom edge towards the center.
Step 9 of 14
Then fold the top edge towards the center, covering the filling.
Step 10 of 14
Next, gently roll up the tortilla, safely hiding the entire salad inside the tortilla.
Step 11 of 14
The result is a "Caesar" roll.
Step 12 of 14
Do the same with the remaining ingredients.
If you do not plan to serve the rolls right away, wrap each roll tightly in cling film or foil and refrigerate.
Step 13 of 14
Serve the Homemade Chicken Caesar Roll by cutting it in half diagonally.
Step 14 of 14
Bon Appetit!
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