Chicken Caesar Naan Wrap

Think of this as a caesar salad but instead of hard little croutons mixed throughout, the salad is wrapped in one giant, roasted garlic, soft "crouton" blanket. Lunch or dinner, I could eat this anytime, all the time. I love this dish! Something about caesar dressing and roasted garlic makes me weak. Even if I'm full, I keep eating!

Chicken Caesar Naan Wrap

Serves 2

You will need

2 Pieces of Naan Bread

2 Heads of Hearts of Romaine Lettuce

Caesar Dressing

2 Chicken Breasts

1 Garlic Bulb, roasted

Extra Parmesan, for topping

Caesar Dressing

This is my version of quick and easy caesar dressing or for someone who doesn't want to bother with raw eggs. If making dressing isn't your thing, feel free to use a good quality store-bought dressing for this recipe instead, see my suggestions below.

3 Anchovies

1 Garlic Clove

1 Tbsp Lemon Juice

¼ tsp Pepper

1 tsp Dijon Mustard

½ Cup (116g) Mayonnaise

½ Cup (50g) Parmesan

Salt to taste

Add everything to a blender and mix until smooth. For a dressing with more texture, only blend half of the parmesan and mix in the remaining amount with a spatula.

Store bought options:

If you are in Norway, I found that Ken's Steakhouse Chef's Reserve Dressing, Creamy Caesar with Roasted Garlic, is great.

In the States, I love Girard's Ceasar Salad Dressing

Roasted Garlic

Don't skip this step! The roasted garlic really takes this dish to a whole new level.

1 Garlic Bulb

Olive Oil for dressing

Aluminum Foil

1. Preheat your oven to 400°F (205° C).

2. Remove the thick outer layer of dried skins until you reach the skins directly adhering to the bulb, leave these intact.

3. Cut about ¼ inch of the tops off to expose the tops of the bulb.

4. Place the bulb (cut side up) in aluminum foil.

5. Drizzle just enough olive oil to coat the bulb, about 1-2 tsp.

6. Close the aluminum foil around the bulb and cook for 30-40 minutes. The garlic is ready when you can easily puncture it and takes on a golden color.

Grilled Chicken

The grilled chicken really adds to the dimension of the dish but baked chicken breast will work as well if grilling is not an option.

2 Chicken Breast

Vegetable Oil

Salt and Pepper

1. Season each chicken breast with salt and fresh ground pepper.

2. On a grill or cast iron grill pan, over medium high heat add a little oil to the pan, cook the chicken breast without moving them for approximately 10 minutes.

3. Flip the chicken and continue cooking until the internal temperature reaches 165 °F (73°C). This can take about 20 minutes depending on the size of each chicken breast. For a faster cook time, I recommend flattening each breast with the flat side of a meat mallet, under plastic wrap, pounding it until the chicken is an even thickness)

4. Remove from the heat and allow to cool slightly before cutting into strips.

Assembly

1. Divide the roasted garlic between each piece of naan.

2. With the back of a fork, smash the garlic as smooth as you can, distributing it evenly on the bread.

3. Pour a couple teaspoons of olive oil on each naan to moisten the bread.

4. Place the bread in a warm oven for a few minutes just until it is slightly warm.

5. In the meantime, slice the lettuce and place into a medium mixing bowl. Add all or some of the dressing according to your preference. Mix well.

6. Remove the naan from the oven.

7. Place the salad on top of the bread with the sliced chicken and additional parmesan if you would like.

8. Fold the naan like a giant taco and enjoy!