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Chicken Caesar veggie wraps

  • 0:30 Prep
  • 0:20 Cook
  • 4 Servings


  • 2 corn cobs, husks and silks removed
  • 1 tablespoon olive oil, divided
  • 4 Coles Australian RSPCA Approved Chicken Thigh Fillets (about 550g), trimmed
  • 4 Coles White Soft Wraps, lightly toasted on barbecue
  • 3 heads baby gem lettuce, leaves separated
  • 1 Lebanese cucumber, cut into thin wedges
  • 200g Perino tomatoes, halved

Yogurt Caesar dressing

  • 3/4 cup (210g) light Greek yoghurt
  • 1/4 cup (20g) grated parmesan
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 2 anchovies
  • 1 garlic clove


  • 1
    To make the dressing, in a blender, blend yoghurt, parmesan, lemon juice, mustard, oil, anchovies and garlic until smooth. Season with salt and pepper.
  • 2
    Prepare a barbecue for medium-high heat. Coat corn with 2 teaspoons oil. Season with salt and pepper. Barbecue, turning occasionally, for 18 mins or until charred. Cut kernels off cobs into a bowl.
  • 3
    Meanwhile, coat chicken with the remaining oil and season with salt and pepper. Barbecue for 5-6 mins each side or until cooked through. Set aside for 5 mins to rest. Thinly slice chicken.
  • 4
    Lay the wraps on a work surface. Top with lettuce, corn, chicken and cucumber. Fold bottom third over filling and roll up. Drizzle dressing into wraps as desired and serve with tomatoes.

Source: taste.com.au


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