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Grilled Turkey Caesar Wrap

Grilled Turkey Caesar Wrap

Ingredients

  • 1 whole-wheat tortilla
  • 1 Ounce Caesar dressing
  • 1 Cup chopped Romaine lettuce
  • 2 Ounces tomatoes, chopped
  • 2 Tablespoons grated Parmigiano-Reggiano cheese
  • 8 Ounces leftover turkey meat

Directions

Grill the tortilla lightly. Spread the Caesar dressing on the tortilla with a spatula. Place the lettuce, tomatoes, cheese, and turkey in center of the tortilla and roll up together. Skewer with 4 evenly spaced toothpicks and cut into quarters on a bias.

Serve two pieces of wrap per person.


  • 3 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons low-fat mayonnaise
  • 1 clove garlic, minced
  • ½ teaspoon freshly ground pepper
  • 2 boneless, skinless chicken breasts (about 1 pound total), trimmed
  • ⅛ teaspoon salt
  • 2 small romaine hearts
  • ⅓ cup finely shredded Parmesan cheese
  • 4 8- to 9-inch spinach wraps, warmed

Preheat grill to medium-high.

Combine lemon juice, oil, mayonnaise, garlic and pepper in a large bowl.

Oil the grill rack (see Tip). Sprinkle chicken with salt. Cut romaine in half lengthwise, leaving root ends intact. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 6 minutes per side. Two minutes before the chicken is done, place the romaine on the rack and grill, turning once or twice, until lightly charred and beginning to wilt, 2 to 3 minutes total.

Cut the chicken into bite-size pieces. Cut the root ends off the romaine, then chop the leaves. Add the chicken, lettuce and Parmesan to the bowl with the dressing toss until well combined. Fill each wrap with about 1 1/2 cups of the salad and roll closed.

Tip: Oil the grill rack before you grill to keep food from sticking. Bring a little bowl of oil out to the preheated grill along with a folded paper towel and a pair of tongs. Oil the paper towel, hold it with the tongs and rub it over the rack. (Do not use cooking spray on a hot grill--it can cause a flare-up.)

Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you're on the go. That's why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.


  • 3 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons low-fat mayonnaise
  • 1 clove garlic, minced
  • ½ teaspoon freshly ground pepper
  • 2 boneless, skinless chicken breasts (about 1 pound total), trimmed
  • ⅛ teaspoon salt
  • 2 small romaine hearts
  • ⅓ cup finely shredded Parmesan cheese
  • 4 8- to 9-inch spinach wraps, warmed

Preheat grill to medium-high.

Combine lemon juice, oil, mayonnaise, garlic and pepper in a large bowl.

Oil the grill rack (see Tip). Sprinkle chicken with salt. Cut romaine in half lengthwise, leaving root ends intact. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 6 minutes per side. Two minutes before the chicken is done, place the romaine on the rack and grill, turning once or twice, until lightly charred and beginning to wilt, 2 to 3 minutes total.

Cut the chicken into bite-size pieces. Cut the root ends off the romaine, then chop the leaves. Add the chicken, lettuce and Parmesan to the bowl with the dressing toss until well combined. Fill each wrap with about 1 1/2 cups of the salad and roll closed.

Tip: Oil the grill rack before you grill to keep food from sticking. Bring a little bowl of oil out to the preheated grill along with a folded paper towel and a pair of tongs. Oil the paper towel, hold it with the tongs and rub it over the rack. (Do not use cooking spray on a hot grill--it can cause a flare-up.)

Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you're on the go. That's why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.


  • 3 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons low-fat mayonnaise
  • 1 clove garlic, minced
  • ½ teaspoon freshly ground pepper
  • 2 boneless, skinless chicken breasts (about 1 pound total), trimmed
  • ⅛ teaspoon salt
  • 2 small romaine hearts
  • ⅓ cup finely shredded Parmesan cheese
  • 4 8- to 9-inch spinach wraps, warmed

Preheat grill to medium-high.

Combine lemon juice, oil, mayonnaise, garlic and pepper in a large bowl.

Oil the grill rack (see Tip). Sprinkle chicken with salt. Cut romaine in half lengthwise, leaving root ends intact. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 6 minutes per side. Two minutes before the chicken is done, place the romaine on the rack and grill, turning once or twice, until lightly charred and beginning to wilt, 2 to 3 minutes total.

Cut the chicken into bite-size pieces. Cut the root ends off the romaine, then chop the leaves. Add the chicken, lettuce and Parmesan to the bowl with the dressing toss until well combined. Fill each wrap with about 1 1/2 cups of the salad and roll closed.

Tip: Oil the grill rack before you grill to keep food from sticking. Bring a little bowl of oil out to the preheated grill along with a folded paper towel and a pair of tongs. Oil the paper towel, hold it with the tongs and rub it over the rack. (Do not use cooking spray on a hot grill--it can cause a flare-up.)

Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you're on the go. That's why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.


  • 3 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons low-fat mayonnaise
  • 1 clove garlic, minced
  • ½ teaspoon freshly ground pepper
  • 2 boneless, skinless chicken breasts (about 1 pound total), trimmed
  • ⅛ teaspoon salt
  • 2 small romaine hearts
  • ⅓ cup finely shredded Parmesan cheese
  • 4 8- to 9-inch spinach wraps, warmed

Preheat grill to medium-high.

Combine lemon juice, oil, mayonnaise, garlic and pepper in a large bowl.

Oil the grill rack (see Tip). Sprinkle chicken with salt. Cut romaine in half lengthwise, leaving root ends intact. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 6 minutes per side. Two minutes before the chicken is done, place the romaine on the rack and grill, turning once or twice, until lightly charred and beginning to wilt, 2 to 3 minutes total.

Cut the chicken into bite-size pieces. Cut the root ends off the romaine, then chop the leaves. Add the chicken, lettuce and Parmesan to the bowl with the dressing toss until well combined. Fill each wrap with about 1 1/2 cups of the salad and roll closed.

Tip: Oil the grill rack before you grill to keep food from sticking. Bring a little bowl of oil out to the preheated grill along with a folded paper towel and a pair of tongs. Oil the paper towel, hold it with the tongs and rub it over the rack. (Do not use cooking spray on a hot grill--it can cause a flare-up.)

Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you're on the go. That's why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.


  • 3 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons low-fat mayonnaise
  • 1 clove garlic, minced
  • ½ teaspoon freshly ground pepper
  • 2 boneless, skinless chicken breasts (about 1 pound total), trimmed
  • ⅛ teaspoon salt
  • 2 small romaine hearts
  • ⅓ cup finely shredded Parmesan cheese
  • 4 8- to 9-inch spinach wraps, warmed

Preheat grill to medium-high.

Combine lemon juice, oil, mayonnaise, garlic and pepper in a large bowl.

Oil the grill rack (see Tip). Sprinkle chicken with salt. Cut romaine in half lengthwise, leaving root ends intact. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 6 minutes per side. Two minutes before the chicken is done, place the romaine on the rack and grill, turning once or twice, until lightly charred and beginning to wilt, 2 to 3 minutes total.

Cut the chicken into bite-size pieces. Cut the root ends off the romaine, then chop the leaves. Add the chicken, lettuce and Parmesan to the bowl with the dressing toss until well combined. Fill each wrap with about 1 1/2 cups of the salad and roll closed.

Tip: Oil the grill rack before you grill to keep food from sticking. Bring a little bowl of oil out to the preheated grill along with a folded paper towel and a pair of tongs. Oil the paper towel, hold it with the tongs and rub it over the rack. (Do not use cooking spray on a hot grill--it can cause a flare-up.)

Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you're on the go. That's why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.


  • 3 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons low-fat mayonnaise
  • 1 clove garlic, minced
  • ½ teaspoon freshly ground pepper
  • 2 boneless, skinless chicken breasts (about 1 pound total), trimmed
  • ⅛ teaspoon salt
  • 2 small romaine hearts
  • ⅓ cup finely shredded Parmesan cheese
  • 4 8- to 9-inch spinach wraps, warmed

Preheat grill to medium-high.

Combine lemon juice, oil, mayonnaise, garlic and pepper in a large bowl.

Oil the grill rack (see Tip). Sprinkle chicken with salt. Cut romaine in half lengthwise, leaving root ends intact. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 6 minutes per side. Two minutes before the chicken is done, place the romaine on the rack and grill, turning once or twice, until lightly charred and beginning to wilt, 2 to 3 minutes total.

Cut the chicken into bite-size pieces. Cut the root ends off the romaine, then chop the leaves. Add the chicken, lettuce and Parmesan to the bowl with the dressing toss until well combined. Fill each wrap with about 1 1/2 cups of the salad and roll closed.

Tip: Oil the grill rack before you grill to keep food from sticking. Bring a little bowl of oil out to the preheated grill along with a folded paper towel and a pair of tongs. Oil the paper towel, hold it with the tongs and rub it over the rack. (Do not use cooking spray on a hot grill--it can cause a flare-up.)

Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you're on the go. That's why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.


  • 3 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons low-fat mayonnaise
  • 1 clove garlic, minced
  • ½ teaspoon freshly ground pepper
  • 2 boneless, skinless chicken breasts (about 1 pound total), trimmed
  • ⅛ teaspoon salt
  • 2 small romaine hearts
  • ⅓ cup finely shredded Parmesan cheese
  • 4 8- to 9-inch spinach wraps, warmed

Preheat grill to medium-high.

Combine lemon juice, oil, mayonnaise, garlic and pepper in a large bowl.

Oil the grill rack (see Tip). Sprinkle chicken with salt. Cut romaine in half lengthwise, leaving root ends intact. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 6 minutes per side. Two minutes before the chicken is done, place the romaine on the rack and grill, turning once or twice, until lightly charred and beginning to wilt, 2 to 3 minutes total.

Cut the chicken into bite-size pieces. Cut the root ends off the romaine, then chop the leaves. Add the chicken, lettuce and Parmesan to the bowl with the dressing toss until well combined. Fill each wrap with about 1 1/2 cups of the salad and roll closed.

Tip: Oil the grill rack before you grill to keep food from sticking. Bring a little bowl of oil out to the preheated grill along with a folded paper towel and a pair of tongs. Oil the paper towel, hold it with the tongs and rub it over the rack. (Do not use cooking spray on a hot grill--it can cause a flare-up.)

Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you're on the go. That's why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.


  • 3 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons low-fat mayonnaise
  • 1 clove garlic, minced
  • ½ teaspoon freshly ground pepper
  • 2 boneless, skinless chicken breasts (about 1 pound total), trimmed
  • ⅛ teaspoon salt
  • 2 small romaine hearts
  • ⅓ cup finely shredded Parmesan cheese
  • 4 8- to 9-inch spinach wraps, warmed

Preheat grill to medium-high.

Combine lemon juice, oil, mayonnaise, garlic and pepper in a large bowl.

Oil the grill rack (see Tip). Sprinkle chicken with salt. Cut romaine in half lengthwise, leaving root ends intact. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 6 minutes per side. Two minutes before the chicken is done, place the romaine on the rack and grill, turning once or twice, until lightly charred and beginning to wilt, 2 to 3 minutes total.

Cut the chicken into bite-size pieces. Cut the root ends off the romaine, then chop the leaves. Add the chicken, lettuce and Parmesan to the bowl with the dressing toss until well combined. Fill each wrap with about 1 1/2 cups of the salad and roll closed.

Tip: Oil the grill rack before you grill to keep food from sticking. Bring a little bowl of oil out to the preheated grill along with a folded paper towel and a pair of tongs. Oil the paper towel, hold it with the tongs and rub it over the rack. (Do not use cooking spray on a hot grill--it can cause a flare-up.)

Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you're on the go. That's why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.


  • 3 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons low-fat mayonnaise
  • 1 clove garlic, minced
  • ½ teaspoon freshly ground pepper
  • 2 boneless, skinless chicken breasts (about 1 pound total), trimmed
  • ⅛ teaspoon salt
  • 2 small romaine hearts
  • ⅓ cup finely shredded Parmesan cheese
  • 4 8- to 9-inch spinach wraps, warmed

Preheat grill to medium-high.

Combine lemon juice, oil, mayonnaise, garlic and pepper in a large bowl.

Oil the grill rack (see Tip). Sprinkle chicken with salt. Cut romaine in half lengthwise, leaving root ends intact. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 6 minutes per side. Two minutes before the chicken is done, place the romaine on the rack and grill, turning once or twice, until lightly charred and beginning to wilt, 2 to 3 minutes total.

Cut the chicken into bite-size pieces. Cut the root ends off the romaine, then chop the leaves. Add the chicken, lettuce and Parmesan to the bowl with the dressing toss until well combined. Fill each wrap with about 1 1/2 cups of the salad and roll closed.

Tip: Oil the grill rack before you grill to keep food from sticking. Bring a little bowl of oil out to the preheated grill along with a folded paper towel and a pair of tongs. Oil the paper towel, hold it with the tongs and rub it over the rack. (Do not use cooking spray on a hot grill--it can cause a flare-up.)

Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you're on the go. That's why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.


  • 3 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons low-fat mayonnaise
  • 1 clove garlic, minced
  • ½ teaspoon freshly ground pepper
  • 2 boneless, skinless chicken breasts (about 1 pound total), trimmed
  • ⅛ teaspoon salt
  • 2 small romaine hearts
  • ⅓ cup finely shredded Parmesan cheese
  • 4 8- to 9-inch spinach wraps, warmed

Preheat grill to medium-high.

Combine lemon juice, oil, mayonnaise, garlic and pepper in a large bowl.

Oil the grill rack (see Tip). Sprinkle chicken with salt. Cut romaine in half lengthwise, leaving root ends intact. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 6 minutes per side. Two minutes before the chicken is done, place the romaine on the rack and grill, turning once or twice, until lightly charred and beginning to wilt, 2 to 3 minutes total.

Cut the chicken into bite-size pieces. Cut the root ends off the romaine, then chop the leaves. Add the chicken, lettuce and Parmesan to the bowl with the dressing toss until well combined. Fill each wrap with about 1 1/2 cups of the salad and roll closed.

Tip: Oil the grill rack before you grill to keep food from sticking. Bring a little bowl of oil out to the preheated grill along with a folded paper towel and a pair of tongs. Oil the paper towel, hold it with the tongs and rub it over the rack. (Do not use cooking spray on a hot grill--it can cause a flare-up.)

Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you're on the go. That's why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.