Grilled Chicken Caesar Wraps with Jeff Mauro | Food Network
Your favorite salad, wrapped up into a perfect sandwich!
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Grilled Chicken Caesar Wrap
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 4 hr 40 min
Prep: 15 min
Inactive: 4 hr
Cook: 25 min
Yield: 4 servings
Ingredients
Chicken:
4 boneless skinless chicken breast halves (about 8-ounces each)
1/4 cup extra-virgin olive oil
Zest of 1 lemon (about 1 teaspoon)
1/4 cup freshly squeezed lemon juice (about 2 lemons)
2 cloves garlic, minced or grated
Kosher salt and freshly ground black pepper
Sour Cream Caesar Dressing:
1 cup low-fat sour cream
2 tablespoons grated Parmesan
1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 anchovy, smeared with a fork to a paste
1/2 clove garlic, minced or grated
Kosher salt and freshly ground black pepper
Sandwich Build:
1/2 pint cherry tomatoes, quartered
1 heart romaine lettuce, chopped into bite-size pieces
Parmesan Croutons, recipe follows
Four 12-inch sundried tomato tortillas, toasted with a little oil
Parmesan Croutons:
1/2 French baguette day-old, crust removed and cut into 1/2-inch cubes (about 4 cups)
2 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
Directions
For the chicken: Place the chicken in a shallow dish just large enough to hold them. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined. Pour the oil mixture over the chicken and toss to coat. Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight.
Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the oil mixture and pat dry. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side. Transfer the chicken to a plate to cool slightly. Thinly slice the chicken against the grain and set aside.
For the dressing: Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl.
For the sandwich build: Place the sliced chicken, 1/2 cup sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl. Toss to coat evenly. Fill each tortilla with the chicken mixture.
Parmesan Croutons:
Yield: 4 cups
Preheat the oven to 375 degrees F. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper. Drizzle with the oil and mix well. Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes.
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INGREDIENTS
2 chicken breast
1/2 tsp pepper
1/2 tsp thyme
1/2 tsp dried parsley
/2 tsp paprika
1/2 tsp garlic powder
Salt to taste
Mozzarella Cheese
Bacon strips
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High Protein Peri Peri Chicken Pasta! Only 450 Calories!
One of the absolute best pasta recipes, so flavorful, creamy, spicy and so easy to meal prep!
Macros per serving (Total 4)
463 Calories | 47g Protein | 46g Carbs | 10g Fat
Ingredients (for 4 servings)
- 700 Raw Chicken Breast (350g per breast, 125g per fillet)
- 1 tbsp Oregano
- 1 tbsp Paprika
- 1 tbsp Garlic Powder
- tsp Chilli Flakes
- tsp Salt & Pepper
- 2 tsp Olive Oil
- 225g uncooked Penne Pasta | 500g cooked weight
- 1 chopped Onion and Bell Pepper
- 100g Tomato Paste
- 200ml Skimmed Milk
- 100g Light Cream Cheese (Brand: Philadelphia Lightest)
- 100ml Pasta Water (taken from the pot you cook pasta in)
- 50-80g Nando’s Peri Peri Sauce or Marinade
- Extra Seasoning to taste(Salt, Pepper, Oregano, Chilli Flakes)
- Fresh Parsley
Distribute into 4 equal servings and ENJOY!
Find more Easy & Delicious Recipes like this in my Digital Cookbook!????????????❤️
Important cooking notes
- Season the chicken on both sides. You can use cubed chicken breast instead
- Cook on medium low heat for 3-4 minutes each side
- When making the sauce, turn the heat down or off and add all the ingredients. Then turn it back on low heat and use a whisk to stir gently till thick and creamy. You don’t want the sauce to split
The Best Chicken Fajitas | Easy Tex-Mex Recipe
How to make the most delicious Chicken Fajitas. This recipe is quick and extremely tasty. With easy to follow instructions, you will be cooking and eating amazing Mexican food in no time. Learn this Fajita recipe today!
Ingredients -
2 Tbsp (30ml) - Olive Oil
3 (1Kg or 2.2lb) - Chicken Breast, Stripped
2 - Brown Onions, Thinly Sliced
1 - Red Bell Pepper, Thinly Sliced
4 Sprigs (3g) - Fresh Oregano, Roughly Chopped
Spice Mix -
2 tsp (4g) - Paprika
1 tsp (2g) - Ground Cumin
2 tsp (4g) - Onion Powder
2 tsp (4g) - Garlic Powder
2 tsp (8g) - White Granulated Sugar
2 tsp (6g) - Corn Starch
2 tsp (7g) - Sea Salt Flakes
2 tsp (4g) - Ground Chilli
1/2 tsp (0.5g) - Cayenne Pepper
Guacamole -
2 - Avocados, Mashed
1/2 - Red Onion (Spanish Onion), Diced
2 - Tomatoes, Diced
6 Sprigs (5g) - Coriander (Cilantro)
1 - Lime, Zest & Juice
1 Tbsp (15ml) - Extra Virgin Olive Oil
Sea Salt Flakes
Cracked Black Pepper
Homemade Tortillas -
Serve with -
Tasty Cheese
Lettuce
Chilli
Coriander (Cilantro)
Sour Cream
Equipment I use -
Knives and Steels -
Shun Premier 17.8cm Santoku Knife -
Shun Premier 22.9cm Bread Knife -
Shun Steel -
Pots and Pans -
Essteele Per Vita 5 Piece Cookware Set -
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Intro -
Song - Coffee and Unicorns
Artist - Henyao
Song - Fansi Pan
Artist - Yomoti
Link -
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Artist - Loving Caliber
Link -
Song - Pomelo
Artist - Jobii
Link -
#StayHome #StayAtHomeAndCook #WithMe
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Cheesy Red Pepper Pesto Bread ????
Ingredients
1/2 cup warm water
2 1/4 tsp yeast
1 cup milk
1 egg
1/3 cup melted butter or olive oil
1 tbsp granulated sugar
1 tsp salt
For Roasted Red Pepper Pesto:
4-5 red pepper
1/2 cup walnut
1/2 cup parmesan cheese
1/2 cup fresh basil
3-4 cloves garlic
1 tbsp tomato paste
1 tbsp pepper paste
1/4 cup olive oil
Salt, pepper
1/2 tsp granulated sugar
For the Top
1 1/2 cups mozzarella
Instructions
Preparing the Dough:
In a medium bowl, add 1/2 cup warm water, yeast, and a pinch of sugar and let it rest until fluffy for 5-7 min.
In a large bowl, add the flour, milk, foamed yeast, melted butter, egg, remaining sugar, and salt and stir.
Knead the dough for about 4-5 min. Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 15-20 mins. Punch it down (and knead it a little bit) to release the air from the dough. Repeat this process one more time.
Place the dough in a large bowl and cover with plastic wrap. Let it rest at room temp until doubled in size for 1-1 1/2 hours.
Meanwhile, prepare the filling.
To prepare the filling (roasted red pepper pesto), put all the ingredients in a food processor and blend them well.
Place the dough on a lightly floured work surface. Cut it into 2 equal pieces, shape them into balls and then roll out the doughs into rectangles.
Using a spatula, spread the pesto sauce on the dough, and then sprinkle the cheese. Using a pizza cutter cut the dough into equal rectangle pieces, fold these rectangle pieces in half, and line them in a baking pan or a rectangle loaf pan as in the IG reel.
Cover the pan with a kitchen towel and let it rest until fluffy for about 30 min
Preheat the oven to 350F.
Brush the bread with egg wash and bake until golden brown for 40-50 min.
Serve warm.
Note: This recipe makes two bread.
Bon Appétit!
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PESTO CHICKEN ROULADE IN HOT RED PEPPER CREAMY SAUCE
#Cookingwthsaru
#ChickenRoulade
Last night made this dish ,One of my favourite dish and I gave my touch in this recipe .Pesto and Roasted pepper sauce us the best combination for this Roulade .Hope you all like this complete video of this dish ????????????
PESTO CHEESY ROULADE WITH ROASTED RED PEPPER CREAMY SAUCE
6 teaspoons Almonds / Pine nuts
1 cup basil leaves
1 garlic clove
2 teaspoons olive oil
1 teaspoons water
1 teaspoon fresh lemon juice
pinch of nutmeg
Salt and pepper to taste
4 boneless, skinless chicken breasts
1/4 cup shredded Mozzarella cheese
10 pcs sun dried tomatoes
Method :
Bring a small, dry skillet over medium heat and add the Almonds. Cook for 1-2 minutes, stirring occasionally until nuts are golden brown.
Transfer the toasted Almonds ,fresh basil leaves, 4 teaspoons of the Parmesan cheese,Olive oil, water, lemon juice, garlic clove, nutmeg, salt and pepper to the bowl of your food processor and process until minced together into a pesto paste.
Place the chicken breasts on a cutting board. Using a meat mallet, pound the breasts to a ¼ inch thickness. Sprinkle salt and pepper.Spread the Basil leaves ,pesto evenly across the surface of each breast. Sprinkle the sundried tomatoes and shredded cheese over the pesto. Starting with a short side, roll each breast up and sealed with Cling wrap and Rolled in Aluminium foil very tightly .
Place the rolled in Hot water and keep it for 30 to 35 mins .
INGREDIENTS
6 roasted red peppers
2 roastedTomatoes
2 Tbsp olive oil
1 big onion
8cloves garlic
1/2 handful basil
Salt to taste
1 tsp hot papprika
1tbsp Pomogranate Molasses
1/2 cup heavy cream
Method
In a mixie jaar add Roasted peppers,Tomatoes,Garlic,Onion,Lemonjuice,Basil and grind to fine paste.
In a pan add olive oil and paste and add little water and cook 10 mins and stir well in between .And add salt ,Hot papprika and pomogranate molasses and sieve it and again back to gas and Check thesauce consistency and if too thick add water .Lastly add cream and and sauce is ready to served with Roulade .