Name: Chicken caesar salad wraps
Cook time: 25 min
Total time: 25 min
Ingredients: 4 rindless bacon slices (260g), chopped coarsely; 4 wholemeal soft wraps (170g); 1/2 cup (60g) coarsely grated cheddar cheese; 1/2 cup (40g) coarsely grated parmesan cheese; 1 baby cos (romaine) lettuce (180g), leaves separated; 100 gram (3 ounces) red grape tomatoes, halved; 3 cup (480g) shredded cooked chicken; 2/3 cup (200g) mayonnaise; 1 clove garlic, crushed; 2 tablespoon lime juice; 1 tablespoon milk; 1 teaspoon worcestershire sauce

Ingredients

4 rindless bacon slices (260g), chopped coarsely

4 wholemeal soft wraps (170g)

1/2 cup (60g) coarsely grated cheddar cheese

1/2 cup (40g) coarsely grated parmesan cheese

1 baby cos (romaine) lettuce (180g), leaves separated

100 gram (3 ounces) red grape tomatoes, halved

3 cup (480g) shredded cooked chicken

2/3 cup (200g) mayonnaise

1 clove garlic, crushed

2 tablespoon lime juice

1 tablespoon milk

1 teaspoon worcestershire sauce

Method

1.Preheat oven to 140°C (120°C fan forced). Oil oven trays.

2.Make caesar dressing. Whisk ingredients in small bowl, season to taste.

3.Cook bacon in heated oiled large frying pan until crisp. Drain on absorbent paper.

4.Meanwhile, place wraps on oven trays, sprinkle with cheese, warm in oven until cheese melts.

5.Divide wraps among serving plates, top with lettuce, tomato, chicken, bacon and dressing, roll to enclose filling.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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