I wanted to make some kind of light and healthy chicken sandwich. I’ve had a few different versions of Chicken Caesar wraps and pitas at restaurants and delis and loved them, so I decided to try and make my own.
I started out with a recipe for Caesar dressing from my Fanny Farmer cook book. I chose it because it didn’t call for raw eggs like a lot of others that I found. I added a few more ingredients to ratchet up the flavor.
Chicken Caesar Pitas Recipe
1/2 Cup Extra Virgin Olive Oil
2 Cloves of Garlic
1/4 Cup Grated Parmesan Cheese
1 tbs of sugar
1 tsp to 1 tbs of Lemon Juice (to taste)
Salt and Pepper to taste
6 strips of cooked Bacon, chopped
4 to 6 Chicken Breasts cooked and cubed
5 to 10 leaves of Iceberg Lettuce chopped or shredded
Pita Pockets or Large Tortillas
Blend garlic cloves and EVOO in a blender or food processor until well combined. Add the Parmesan cheese and sugar and continue blending. Add the lemon juice to taste. (I almost forgot the lemon juice. The tartness of the lemon really made a difference in the flavor.) I also added a few dashes of salt and pepper to taste to the dressing.
After blending, pour dressing into a medium size mixing bowl. Stir in the bacon, chicken and lettuce. Stuff pita pockets with mixture or roll-up in tortilla shells. I added tomatoes to my sandwich. You could also add some sweet onions.
This makes enough to stuff about 10 pita pockets. The EVOO in the dressing is a good way to incorporate some healthy oil into your diet. The Parmesan cheese is low in fat. I used whole wheat pitas to get some whole grains on the menu. My husband who won’t go with me to Panera Bread, because he doesn’t like these kinds of sandwiches, ate two. So I think it was a success.