Blackened Chicken Caesar Salad Wraps with Croissant Croutons

These wraps kind of came about by accident…I was in the mood for Caesar salad.

I had leftover croissants.

I had just made blackened chicken wings.

I had finally found – and bought! – rice paper wrappers at my local health food store. I’d been looking for them for awhile, about to order them from Amazon when there they were. I’d been itching to wrap up something in them.

And so this crazy idea begins to form.

The only thing I didn’t do is make my own Caesar dressing – I’ll post separately about that. Today, we use store bought dressing.

You’ll need some cooked chicken – we like to use blackened. Make my wings or use any chicken you like!

Croissant croutons are soooo good. If you’ve never made them, please make them now. They hardly need anything added before baking because, well, they’re croissants. A little garlic powder and olive oil add flavor but let that buttery goodness shine through.

A little Romaine lettuce and you’re off to the races!

Rice paper wrappers are easy to handle, and practically wrap themselves since they are sticky and stretchy.

Pack these in your kids’ lunches for a twist on the typical sandwich!

And now that I’ve finally found these rice paper wrappers, you’ll be seeing more ideas – but start by making these!

P.S. Without the croutons, these are gluten free.

 

Chicken Caesar Salad Wraps

Blackened Chicken Caesar Salad Wraps with Croissant Croutons

yield 8 wraps.

  • 8-10 ounces shredded chicken (try my blackened chicken wings recipe)
  • 1 large or 2 small heads Romaine lettuce, large pieces torn
  • 1/2 cup Caesar dressing, more to taste
  • 1/2 cup shaved Parmesan cheese
  • 3-4 small croissants, cut into small pieces
  • 1/2-1 tablespoon olive oil
  • 1/2 teaspoon garlic salt
  • 8 rice paper wrappers

Toss croissant pieces in a bowl with the olive oil and garlic salt. Bake at 350Β°F degrees for 5-8 minutes or until bread is brown and crispy. Set aside.

In a zip-top bag, add lettuce and dressing. Seal, and toss to coat the leaves thoroughly. Set bag aside.

Get your assembly line arranged now: Large plate with warm water (for soaking the rice paper), lettuce, chicken, Parmesan cheese.

Submerge a sheet of rice paper completely in warm water for 5 seconds. Remove, let excess water drip off, and set on a smooth surface.

To the center of the sheet, add Romaine leaves, leaving an inch space on left and right.

Add chicken and cheese.

Pull bottom round up and over the filling, stretching it tight. Fold the sides over toward the filling, and roll whole wrap toward to the top round of the paper, sealing it as you go. (There are lots of good instructional posts about how to do this, if you need help.)

Repeat with all wrappers. Serve with more dressing, if desired. Enjoy!

 

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Mini Blue Cheese Wedge Salads

Recipe by Amy Grossi. See my blog post about this event here.

Mini Blue Cheese Wedge Salads

  • 1 head iceburg lettuce
  • 1/2 cup crumbled cooked bacon
  • 1/3 cup crumbled blue cheese
  • 2 green onions, chopped
  • 1 medium tomato, diced small
  • blue cheese dressing (Amy favorite is Bolthouse Yogurt Blue Cheese dressing)

Core the end of the iceberg, then chop in half lengthwise. Β Cut each half into 4 wedges.

Arrange on a platter and drizzle with dressing.

Sprinkle remaining toppings over lettuce wedges and serve. Enjoy!