Caesar salad-style wraps

Huile d'olive de Nice PDO
Subtle flavour
Wraps façon salade césar
A PDO
Preparation
20 min
A PDO
Resting time
30 min
A PDO
Cooking time
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children World cuisine Appetiser Main course

Ingredients

A PDO
For 4 personnes
  • 4 tortillas
  • 400g chicken breast
  • 4 slices of bacon
  • 1 head of romaine or batavia lettuce
  • 1/2 bunch of flat-leaf parsley
  • Fried onions
  • 50g of Parmesan, shaved into shavings
  • 1 clove of garlic
For the sauce:
  • 3 tablespoons of mild-flavoured olive oil
  • A clove of garlic
  • 1 tablespoon of balsamic vinegar
  • An egg
  • 10g of Parmesan
  • 1/2 teaspoon of mustard
  • The juice of half a lemon
  • A dash of Tabasco

Tip

For these wraps, choose an olive oil: PDO Nice, PDO Nyons, AOC Languedoc of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale de l’Hérault, Verdale des Bouches-du-Rhône… Try our take on Caesar salad!

Instructions

  • Prepare the sauce: cook the egg in boiling water for 1 minute 30 seconds. Mix together 3 tablespoons of olive oil, the balsamic vinegar, the crushed garlic clove, the crushed egg, the mustard, the Parmesan, the lemon juice and the Tabasco. Season with salt and pepper.
  • Cook the chicken breasts in an oiled frying pan for about ten minutes. Then cut them into small cubes. Set aside.
  • Fry the bacon, cut into strips, in the same frying pan and set aside.
  • Wash the lettuce and parsley. Chop the parsley. In a large salad bowl, mix together the lettuce leaves, parsley, chicken, bacon and fried onions.
  • Prepare the wraps: lay out the tortillas, spoon a little sauce onto each one, then add a little of the salad and meat mixture, and sprinkle with shavings of Parmesan.
  • Next, roll the tortillas up tightly, then place the wraps in the fridge wrapped in cling film to keep them nice and compact (for at least 30 minutes).
  • Just before serving, cut the wraps diagonally into two portions.

Tip

For these wraps, choose an olive oil: PDO Nice, PDO Nyons, AOC Languedoc of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale de l’Hérault, Verdale des Bouches-du-Rhône… Try our take on Caesar salad!
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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