Chicken Caesar Wrap

My daughter ordered this Chicken Caesar Wrap at a restaurant near us. After she had it, she obsessed about it for days. She is her mothers daughter, you know. She kept whining, and begging can we go back to Big O's and get me another one of those Chicken Caesar Wraps? "Oh, sure fine daughter, I will just drop everything to go downtown to a restaurant that has no parking and get you your much wanted Chicken Caesar Wrap."

NOT!

Bratsky. She's is a lovely girl. Mostly well mannered. Unless you consider hormones, and the fact that the planets are orbiting around her cranium.

What was on that thing?, I asked. "Chicken, lettuce, Parmesan cheese, and Caesar dressing." she answered.

How hard could it be to make?

Not hard.

Now, I too am addicted and obsessing over eating a Chicken Caesar Wrap everyday. But, I bet these are better than anything you can buy in a restaurant with metered parking.

Here's what you will need:

1 Chicken Breast, grilled, boiled, roasted or however you like it cooked

4 leaves Romaine Lettuce

1-2 tablespoons grated Parmesan Cheese

1 tablespoon shredded Carrots optional

1-2 tablespoons bottled Caesar Salad Dressing

2 Flour Tortillas, or Flat-out Sun Dried Tomato Flat Breads

Yields: 2 sandwiches

Either one works fantastically. The flour tortilla rolls up better if you have warmed it first for about 15 seconds between damp paper towels in microwave.

Cook up your chicken what ever way you prefer. I have this handy dandy grill pan that I LUV! I season the chicken breasts with season salt and grill them for 5 minutes or so on each side.

I love the nutty crunch of shredded carrots on a sandwich. My daughter does not. So you can make the call on the carrots. To carrot or not to carrot? That's the question.

Caesar Salad Dressing...don't be caught without it! I love Brianna's brand of Salad Dressings. They are magnifico.

Slice or shred the chicken.

Bread

Lettuce

Shredded Carrots....for eagle vision.

Chicken

No sandwich is complete with out cheese.

Almost there...

You be the judge on how much dressing to use. I personally am a whacko for condiments.

So this is what I do: generously drizzle dressing on sandwich, then pour a puddle on the plate and dip sandwich in salad dressing before every bite.

Unlike my husband who's rabbit tendencies leave no room for condiments of any sort.

Thing of beauty.

Now for the wrap technique. Try to contain most of filling in the lettuce...

then fold one side of flat-bread over.

Keep the roll going, nice and tight.

Stick a toothpick in each side and cut on a diagonal down the middle. Giving the consumer the feel that they did indeed pay $7.95 plus parking for this sandwich. Which my lovely daughter thinks makes things taste better.

OOOmPapaMouMou! This is so very delicious.

Easy to make the night before and wrap up for lunches too!

Have you obsessed over a certain food lately?

Check out Quit Eating Out's Saturday Swap to find more yumm-a-licious food to obsess over!

Do tell!

Lodge Sandwich

I wanted to call it the Reewich, as in yummy sandwich made at Ree's Place, but written it didn't look right. Looked like I was calling Ree a witch. YIKES! That she is certainly NOT. I thought I should share it with you in case you get hungry while you are waiting for me to finish my story.

Friday afternoon we were all just relaxing. Reading, taking long walks (this troubled the cowboys....they wondered if it was a good idea to walk for pleasure in such heat), vegging in front of the T.V.

I had made Ree's French Breakfast Puffs earlier.

I am looking particularly lovely as you can see.

If you own The Pioneer Woman Cooks, Ree's cookbook, and you have not made the French Breakfast Puffs....well, well, um...

GET CRACKIN' cause these are the next best thing to sliced bread, let me tell ya!

So, as I was saying, a woman can not live on muffins, or in this case puffs alone. So around 1pm we started scrounging around and of course there was plenty of good fixin's in the Lodge kitchen. Ree, had our back.

With some inspiration from Laura, I came up with this mouth watering sammich!

Lodge Sandwich

2 slices white bread

softened butter for buttering

goat cheese

Swiss cheese

Monterrey jack cheese

1/4 very thinly sliced apple

2 thin slices of ham

course ground spicy mustard

Get a griddle or skillet hot. Butter your bread. Lay it buttered side down, now layer one side with Swiss cheese, lay apple over the Swiss, layer ham over that on the other side dob as much goat cheese as you dare then lay the slices of Monterrey jack on top of that. Now get that baby back together and place it on the skillet until browned and cheese starts to melt. Serve with a side of course ground spicy mustard, none of the wimpy hot dog mustard PLEESE.

Enjoy!