"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Caesar Wrap Recipe

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This recipe for Chicken Caesar Wrap, by , is from Pine River Senior Center, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tracy Reuther
Added: Thursday, October 29, 2009


Nonstick cooking spray
4 ea. 4 oz. boneless skinless chicken breasts, sliced
Ground pepper to taste
2 tbsp. vegenaise mayo
2 tbsp. grated parmesan cheese
1/2 tsp. anchovy paste
1 clove garlic, chopped
1 tsp. Dijon mustard
1/2 tbsp. fresh lemon juice
4 ea. 10 whole wheat tortillas
1/2 large head romaine lettuce, cut into shreds

Spray pan with nonstick cooking spray. Pepper the chicken breasts and brown on medium heat for about 4 to 5 minutes per side, or until no pink remains in the center of the cutlet. Cool and cut into strips. In a medium bowl, whisk vegenaise mayo, cheese, anchovy paste, garlic, mustard and lemon juice. Spread each tortilla with the above dressing, then add 4 oz. of chicken and lettuce, roll up each tortilla and serve.




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