Grilled Chicken Caesar Wrap with Potato Tot Croutons
Prep: 15 min | Cook: 15 - 20 min | Serves: 1 - 2
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FEATURED PRODUCT
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Potato Tots
Crisp and perfect for any time of day (or night). Ready in just 5 minutes, spend the time you save cooking them dreaming up new ways to enjoy them. Our Quick Crisp products are great in the oven, but were made for the air fryer, so you can cook your favorites even faster. Made in Canada from domestic and imported ingredients.
Ingredients
- 1 bag of Cavendish Farms Quick Crisp Potato Tots
- 2 chicken breasts
- 1 tablespoon olive oil
- 4 slices bacon, cooked and crumbled
- 1 garlic clove, finely minced
- 2 anchovy fillets, finely minced
- 3 tbsp mayonnaise
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1/2 cup olive oil
- 1/2 cup Parmesan cheese, grated
- 2 cups romaine lettuce, chopped
- 4 large flour tortillas
- Salt and pepper, to taste
Directions
- Preheat air fryer and oven to 400°F.
- Spread Potato Tots in an air fryer basket and cook according to packaging instructions.
- To prep, season chicken breasts with olive oil, salt, and pepper. Cook on a grill pan over medium heat for 5-6 minutes per side until fully cooked. Let rest for a few minutes before cutting into bite-sized pieces.
- On a parchment-lined baking sheet, add the bacon. Bake for 10 - 15 minutes, flipping once halfway, until bacon is crispy. Transfer to a plate lined with paper towels to drain.
- For the dressing, start by finely mincing the garlic and anchovy fillets. Use a pinch of salt to help form a paste-like consistency. Then, in a mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and garlic-anchovy paste. Slowly drizzle in the olive oil, whisking to emulsify. Stir in grated Parmesan and season with fresh cracked pepper.
- Toss the chopped romaine lettuce with the dressing and crumbled bacon until evenly coated.
- To assemble, lay out the tortillas and evenly distribute the Caesar salad, grilled chicken, and cooked Potato Tots. Fold in the sides and roll the wrap tightly. Slice in half.
