For our latest invention, you start with flavourful herbed chicken, add crisp lettuce and a creamy Parmesan dressing and pop the whole thing in soft flour tortillas. It's just like a chicken Caesar salad, but our version is extra filling and you can use your hands to enjoy it. We say it's win-win!
rustic herb spice blend
mini flour tortillas
water (for the dressing)
water (for the onion)
Finely grate the Parmesan cheese. Thinly slice the red onions. Shred the cos lettuce. Thinly slice the tomato into half moons. Slice the cucumber into 0.5cm batons. TIP: You can slice the cucumber into 0.5cm half-moons if you’d prefer.
Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Transfer the chicken to a medium bowl and set aside.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook, stirring, for 5-6 minutes, or until softened. Add the balsamic vinegar, water (for the onion) and brown sugar and stir to combine. Cook for a further 3-5 minutes or until dark and sticky. Remove the pan from the heat and set aside.
While the onion is cooking, combine the rustic herb spice blend, plain flour and salt (see ingredients list) in a small bowl. Add the rustic herb mixture to the chicken and toss to coat. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add 1/2 the chicken and cook for 2-3 minutes on each side (depending on thickness), or until cooked through. TIP: The chicken is cooked when it is no longer pink inside. Transfer to a plate lined with paper towel. Repeat with the remaining chicken, adding more oil if needed.
While the chicken is resting, combine the Parmesan, mayonnaise, Dijon mustard, water (for the dressing) and 2 tsp olive oil in a small bowl. TIP: If you don’t like mustard, add a little at a time and taste as you go. Season to taste with salt and pepper. Mix well and set aside.
Heat the mini flour tortillas in a sandwich press or microwave for 10 second bursts, or until warmed through.
Thinly slice the chicken. Divide the cos lettuce, tomato and cucumber between tortillas. Top with the chicken and caramelised onions. Spoon over the Parmesan dressing.
TIP: For kids, follow our serving suggestion in the main photo!