Chicken Caesar Flatbread
A quick and satisfying meal that combines grilled chicken, crisp romaine, and creamy dressing wrapped in flatbread, perfect for lunch or a light dinner.
Ingredients
For the Dressing
- 1 large clove garlic, minced
- 3 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- 1/2 tsp anchovy paste
- 2 tbsp extra-virgin olive oil
- 1/2 cup Parmesan cheese, divided For flavor and texture
For the Flatbreads
- 1 medium head romaine lettuce For crunch
- 1 lb boneless skinless chicken breasts
- 1/2 tsp garlic powder For flavor
- 1/2 tsp onion powder For flavor
- 1/2 tsp salt For seasoning
- 1/2 tsp black pepper For seasoning
- 2 medium flatbreads For base
Instructions
Preparation
- Whisk together the lemon juice, Dijon mustard, olive oil, anchovy paste, and minced garlic in a bowl to form the dressing.
- Stir in a portion of the grated Parmesan cheese into the dressing and set aside.
- Season the chicken breasts with garlic powder, onion powder, salt, and black pepper.
Cooking
- Grill the chicken breasts until they reach an internal temperature of 165°F.
- Allow the chicken to rest for a few minutes before slicing it into bite-sized pieces.
- Toast the flatbreads in a toaster or oven to crisp them up.
- In a large bowl, toss the chopped romaine lettuce with the grilled chicken and prepared Caesar dressing.
- Pile the chicken Caesar mixture onto the warm flatbreads and garnish with the remaining Parmesan cheese.
Notes
Use fresh ingredients for the best flavor. Allow the chicken to rest after grilling to keep it juicy. Adjust the amount of anchovy paste based on taste preference.