
Enjoy a clever twist on a lunch-break favourite with these hearty Caesar wraps. Tender chicken breast strips are seasoned with garlic and herb, then pan-seared until golden and juicy. Wrapped with cos lettuce, Parmesan and creamy Caesar dressing, every bite is a fresh, savoury crunch. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
3
Potato
320 g
Chicken Breast Strips
1 sachet
Garlic & Herb Seasoning
1
Cos Lettuce
1 packet
Large Wraps
(Contains: Wheat, Gluten May be present: Milk)
1 packet
Caesar dressing
(Contains: Eggs, Milk May be present: Almond, Cashew, Fish, Soy, Wheat, Gluten, Sesame)
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine)

• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into fries.
• Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide fries between two trays.
Little cooks: Help season and toss the fries!

• When the fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook chicken breast strips and garlic & herb seasoning, until browned and cooked through, turning occasionally, 6-8 minutes.
TIP: Chicken is cooked through when it’s no longer pink inside.

• Meanwhile, roughly chop cos lettuce. Transfer to a large bowl, then drizzle with some olive oil and vinegar and toss to combine. Season to taste with salt and pepper.
• Microwave large wraps on a microwave-safe plate in 10 second bursts until warmed through.

• Fill wraps with cos and chicken.
• Drizzle with Caesar dressing and sprinkle with grated Parmesan cheese, then roll up to enclose.
• Divide herby chicken Caesar wraps between plates.
• Serve with fries. Enjoy!
Little cooks: Take charge and help assemble the wraps!