Potato Wrap with Chicken Caesar Salad

Serves 4

Time 30 minutes

Ingredients

Wraps

4 large potatoes, peeled and thinly sliced lengthwise (about 3 mm thick)

Sea salt, to taste

Olive oil, for brushing

Chicken Caesar Filling

200g cooked chicken breast, shredded

1 small Romaine lettuce, thinly sliced

50g Parmesan cheese, finely grated

50g crispy bacon, finely chopped (optional)

Dressing

1 egg yolk

1 tsp Dijon mustard

1 garlic clove, minced

1 tbsp lemon juice

1 tsp Worcestershire sauce

1 tsp anchovy, chopped 

100ml olive oil

2 tbsp Parmesan cheese, finely grated

Freshly ground black pepper, to taste

Method

Start by preparing the potato wraps. Blanch the potato slices in salted boiling water for 1-2 minutes until just tender but still firm enough to hold shape. Drain and pat dry with paper towels. Lay out on a flat surface and brush lightly with olive oil.

To make the Caesar dressing, whisk the egg yolk, Dijon mustard, minced garlic, lemon juice, Worcestershire sauce, and anchovy paste until smooth. Gradually drizzle in the olive oil, whisking constantly until the dressing is thick and emulsified. Stir in the grated Parmesan and season with freshly ground black pepper to taste.

In a large bowl, mix the shredded chicken, Romaine lettuce, grated Parmesan, and crispy bacon. Add 3-4 tablespoons of the Caesar dressing to coat the filling.

Place a portion of the chicken Caesar filling onto each potato slice. Fold the potato over to form a wrap, securing with a toothpick if needed.