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Chicken Caesar Wraps with Parmesan Pancakes


  • 4 skinless chicken breasts

  • 2 tbsp extra virgin olive oil

  • salt and freshly ground black pepper

  • 2-3 hearts of cos or romaine lettuce

  • 45g/1½oz parmesan cheese shavings

  • For the pancakes

  • 100g/3½oz plain flour

  • 1 tbsp grated parmesan cheese

  • 1 egg

  • 100ml/3½fl oz milk

  • For the dressing

  • 1 small clove garlic, crushed

  • 3 anchovy fillets

  • 1 large egg yolk

  • ½ tsp Dijon mustard

  • 2 tsp lemon juice

  • salt and freshly ground black pepper

  • 150ml/5¼fl oz olive oil


  • 1.

    Flatten the chicken breasts slightly with a meat mallet. Brush with olive oil and season.

  • 2.

    Preheat a grill pan until hot and cook chicken for approximately 15 minutes, turning once. Remove.

  • 3.

    For the pancakes, place the flour and parmesan in a bowl and whisk in the egg and milk until the mixture forms a smooth batter.

  • 4.

    Heat a frying pan with a little oil until smoking hot and cook the pancakes, flipping halfway as usual, until both sides are golden.

  • 5.

    Lay the four pancakes out to cool.

  • 6.

    Shred the lettuce and place in a large mixing bowl. Set aside.

  • 7.

    To make the dressing, pound the garlic and anchovies in a mortar and pestle or blend using a hand blender.

  • 8.

    Place in a bowl and add the egg yolk, mustard, lemon juice and seasoning.

  • 9.

    Whisk in the oil slowly to make a thick creamy dressing.

  • 10.

    Cut the warm chicken into chunky strips and tip into the bowl with the lettuce.

  • 11.

    Throw in the parmesan shavings and enough dressing to coat and toss well.

  • 12.

    Place a good handful of the mixture onto each of the pancakes and fold over one end before rolling up to make 'wraps'.

  • 13.

    Eat immediately.

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