Fizzys Tip: A blender or food processor may also be used to make the dressing. The dressing may be used immediately or refrigerated up to one month. If it solidifies and/or the oil separates from the lemon juice, leave it out at room temperature for a few minutes and then shake well before using.
1 anchovy filet rinsed, dried, and finely chopped (optional)
1/2 teaspoon Dijon mustard
1/2 teaspoon black pepper
1/4 teaspoon Worcestershire sauce
3/4 cup extra virgin olive oil
1/4 cup finely grated Parmesan cheese
1/2 lb. grilled boneless skinless chicken breast, cooled and shredded
1/2 head romaine lettuce washed, dried, and chopped
2 tablespoons finely grated Parmesan cheese
2 tablespoons dressing
4 whole wheat wraps
Directions
For the dressing: Whisk the lemon juice, salt, garlic, anchovy, mustard, pepper, and Worcestershire sauce together in a medium bowl until incorporated. Slowly drizzle in the oil, whisking constantly, until it turns a light cloudy yellow and is emulsified. Whisk in the Parmesan cheese.
For the salad: Toss the chicken, lettuce, Parmesan, and dressing together in a large bowl. Lay each wrap on a clean work surface, and top each with ¼ of the salad. Roll into a cylinder and serve immediately.
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