Subway Chicken Caesar Wrap Copycat
User Reviews
5
12 reviews
Excellent
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Course
Main Course, Lunch, Brunch
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Cuisine
American
Subway Chicken Caesar Wrap Copycat
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This Subway Chicken Caesar Wrap Copycat recipe recreates the classic sandwich wrap with shredded rotisserie chicken, crisp romaine lettuce, cooked bacon, sliced tomato, and a double cheese blend of Monterey Jack and cheddar. The homemade creamy Caesar dressing combines mayonnaise, Parmesan cheese, lemon juice, garlic, and anchovy paste for a rich, savory sauce that coats the ingredients inside soft large tortillas, forming a flavorful and filling meal or lunch option.
Description
The recipe starts with tender cooked chicken, either from rotisserie or grilled breasts, shredded or sliced for easy wrapping. Bacon is cooked crispy and crumbled for added texture and flavor. Romaine lettuce leaves are cleaned and left whole or halved to maintain a crisp crunch inside the wraps. Slices of tomato and a mixture of Monterey Jack and cheddar cheese add juiciness and creamy notes. The wrap is formed using large tortillas that hold all the ingredients snugly.
The Caesar dressing is made from scratch with mayonnaise, grated Parmesan, lemon juice, Worcestershire sauce, Dijon mustard, minced garlic, olive oil, and optional anchovy paste for depth. This dressing is creamy and tangy, binding the ingredients together without overpowering them. The assembly involves spreading the dressing on the tortilla, layering the chicken, bacon, lettuce, cheese, and tomato, then rolling it tightly for a convenient handheld meal.
This wrap is suitable for packed lunches, casual dinners, or anytime a satisfying and savory wrap is desired. It combines protein, fresh vegetables, and flavorful sauce in an easy-to-eat form.
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Ingredients
- 1 rotisserie chicken remove skin and bone, shredded or sliced, leftover chicken or grilled chicken breasts
- 6 large tortillas
- 12 lices Bacon cooked to crisp and crumbled
- 1 bunch romaine lettuce cleaned and not chopped unless desired
- 2 cups Monterey jack cheese sliced or shredded, more or less to taste, if desired
- 2 cups cheddar cheese sliced or shredded, more or less to taste, if desired
- 1 large tomato sliced, if desired
Subways Easy Creamy Caesar Sauce Copycat or use store bought
- ⅓ cup mayonnaise
- ¼ cup Parmesan Cheese grated
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1-2 tablespoons garlic minced, more or less to taste
- ¼ cup olive oil
- 1 teaspoon anchovy paste or 2 filets, optional
- ⅛ teaspoon pepper optional to taste
Easy Grilled Chicken Breast Recipe
- 4 oz chicken breast boneless, skinless
- ¼ cup vegetable oil
Marinade
- 1 cup vegetable broth or chicken broth, water will work if needed
- ½ cup fish sauce
- ⅓ cup honey liquid
- 1 tablespoon salt
- 1 teaspoon black pepper
Instructions
- Prepare bacon in your microwave, oven or on the stove top. Whichever you prefer. Set aside.
- Clean your lettuce leaves and do not chop them. Cut ends off and leave in long pieces, or spears, to make building the wrap easier. You may need to cut your lettuce leaves in half, across the spine, to fit inside the wrap. The ideal spine length is about 4 inches long for a large sized tortilla. Set aside in a strainer to dry or use paper towel later on to pat lettuce dry if necessary.
- If using store bought caesar salad dressing you can skip this step. In a medium sized bowl combine mayonnaise, oil, Parmesan, lemon juice, Worcestershire, mustard, and garlic. Whisk until totally incorporated. Set aside in your fridge until ready to use.
- Remove chicken meat from the bones and set aside. Discard the bones.
- Prepare your work station. Lay tortillas flat on your work surface. Smear some dressing directly down the middle of the tortilla or wrap. Divide chicken equally among your tortillas and sprinkle on top of the dressing. Place bacon and lettuce spears on top.
- Fold up ends in and roll up as tight as you can. Serve with extra dressing on the side. Enjoy!
Easy Grilled Chicken Breast Recipe
- Using a meat mallet or kitchen hammer, cover your chicken breasts with plastic wrap and pound gently until each chicken breast is ½ an inch thick.
- Have your chicken breasts ready to go on a cutting board or plate until needed.
- Grab a large resealable bag and place it inside a bowl. Fold the bags edges over the edges of a bowl. I do this so I can add all of the marinade ingredients together into the bag without the resealable bag falling over.
- Add broth or water, fish sauce, honey, salt and pepper to your bag.
- Adjust somewhat until blended. I usually adjust the bowl a little, sometimes use a wooden spoon to stir. You can also simply remove the bag from the bowl, seal it and shake it around. You want the salt to dissolve as much as possible before adding the chicken to the bag,
- Add chicken breasts and remove as much air as possible from the bag.
- Seal the bag and leave it in your fridge for at least 30 minutes but no longer than 24 hours.
When ready to grill chicken
- Clean the grates on your grill. Using tongs, grab a wad of paper towel and dip it in oil. Wipe soaked paper towel all over your clean grates so they are well oiled.
- Turn all of your burners up to high and close cover for 15 minutes.
- Grab a bowl that will hold all of your chicken breasts and add the oil to it.
- Remove chicken from marinade and allow excess to drip off and place chicken breasts in bowl with oil.
- Toss chicken with oil in until evenly coated.
- Place chicken on grill and cook covered until chicken develops dark grill marks, between 3 and 5 minutes.
- Nudge or push chicken slightly after 3 minutes and cooking.
- Once it moves easily on your grill it is usually ready to flip and your grill marks will look wonderful. Remember that when nudging chicken breasts you want to only move them a little so the grill marks stay right where they are! Again, the idea is that once the chicken easily moves it is usually done on that side and ready to flip.
- Flip chicken and continue to cook until chicken reaches an internal temperature of 160 degrees, another 3 to 5 minutes.
- Transfer chicken to a cutting board or platter and tent loosely with foil. Allow to rest for about 5 minute.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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