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!
/ serving 4 people
/ serving 4 people
rustic herb spice blend
mini flour tortillas(ContainsGluten)
water (for the dressing)
water (for the onion)
Finely grate the Parmesan cheese. Thinly slice the red onions. Finely chop the garlic (or use a garlic press). Shred the cos lettuce. Thinly slice the tomatoes into half-moons. Slice the cucumber into 0.5cm batons or 0.5cm half-moons. Slice the chicken breast into 1cm strips.
Heat a drizzle of olive oil in a medium frying pan over a medium heat. Add the 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 garlic, rustic herb spice blend, plain flour and salt in a medium bowl. Add 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 4-5 minutes, tossing regularly, until browned and cooked through. Transfer to a plate lined with paper towel to rest. 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. In a medium bowl, combine the lettuce and 1 tbs of the Parmesan dressing. Toss to coat.
Heat the mini flour tortillas in a sandwich press or microwave for 10 second bursts, or until warmed through.
Divide the dressed cos lettuce, tomato and cucumber between tortillas. Top with the chicken and caramelised onions. Spoon over the remaining Parmesan dressing.
TIP: For kids, follow our serving suggestion in the main photo!