Tarragon Chicken & Baby Cos Caesar Wrap

Tarragon Chicken & Baby Cos Caesar Wrap

Serves 2


2 boned and cleaned chicken thighs
1 pkt Rainbow Fresh Caesar Cos
100 grams button mushrooms
2 rashers of bacon
2 pieces of pita bread
1 pkt Tarragon
100 ml soy sauce, 2 tbsp olive oil
3 tablespoons Caesar dressing
Pinch of salt and pepper

Caesar Dressing:

2 whole eggs
2 tablespoons lemon juice, 3 tablespoons white vinegar
1 tablespoon Dijon mustard
1 tablespoon of crushed garlic
1 cup olive oil
3 tablespoons of grated Parmesan
Pinch of salt and pepper


Turn on barbecue on a low heat. Roughly cut Cos leaves, slice mushrooms and place in bowl. Cut bacon and chicken into small strips. Slice tarragon and place in bowl with soy sauce, chicken, salt, pepper and 100ml of olive oil. Allow to marinate for a few hours.

Place all Caesar dressing ingredients except olive oil into a food processor and blend until combined. Leave machine on and slowly add olive oil till combined or till dressing becomes light and creamy.

Brush pita bread in oil. Place chicken and bacon strips on hotplate and cook on medium for approx 10 mins. Remove from hotplate. Place pita on hotplate and cook each side for 30 seconds then remove. Place pita bread on plate and place Caesar dressing over top of pita.

Place bacon, chicken and cos in centre of pita. Fold over back edge of pita and roll pita up tightly.




© Copyright 2013 Rainbow Fresh | Privacy Policy