2-3 LB chicken
Kosher salt and fresh black pepper
Fresh thyme (optional)
Chicken Caesar Wraps
1/4 Cup low-fat buttermilk
2 tablespoons fresh lemon juice
1 garlic clove, pressed through a garlic press
2 TBS grated Parmesan cheese
coarse salt and ground pepper
2 TBS light mayonnaise
6 OZ cubed cooked chicken breast
1 Heads romaine lettuce, cut into pieces
2 Spinach wraps
It's a huge time saver when you have chicken (or any protein for that matter) ready to go for week night meals. While it's easy to find a good rotisserie chicken at the grocery store, I wanted roast my own chicken this past weekend. I just roasted a 1.5 pound breast, which yields enough chicken for 1 or 2 dinners, so a larger whole bird could definitely get you through the week. This recipe from the great Thomas Keller seemed like the most straightforward method.
Rinse the bird inside and out, and pat dry thoroughly with paper towels. Generously season with salt and pepper inside the cavity and on the outside (If using a whole bird you may want to truss before seasoning). No butter or oil means less steam, thus creating that crispy skin. Roast in a 450 degree oven, and leave it alone (50-60 minutes for 2-3 pounds). Remove from oven and baste with the juices and sprinkle with fresh thyme. Let sit for 15 minutes to rest. Now you can use your chicken as a blank canvas for endless dinner possibilities you can whip up in no time, such as these salad wraps.
For the dressing combine buttermilk, lemon juice, garlic, and Parmesan. Season with salt and pepper. Mix with Mayonnaise, and set aside. In a large bowl toss the dressing with the chicken and romaine. Divide the salad among the wraps, roll-up and eat.