Ingredients
13 total- 2 large egg yolks
- 1 small garlic clove, grated
- 2 anchovy fillets, roughly chopped (optional)
- 1½ tsp Dijon mustard
- 1 tbsp lemon juice
- 100ml vegetable oil
- 60ml olive oil
- 50g grated parmesan
- 2 gem lettuce, chopped
- 300g cooked chicken tenders, chopped
- 1 avocado, chopped
- 20g pack Frazzles
- 2 large tortilla wraps
Method
4 stepsStep 1
Put the egg yolks into the base of a jug then add the garlic, anchovies, mustard, lemon juice and oils. Using a stick blender carefully whizz until fully combined, this only takes about 30 seconds.
Step 2
Stir through ⅔’s of the grated cheese then season to taste with a little more lemon juice and mustard, thin with a few tbsp of water to make your desired consistency. This will make more than you need but will keep covered in the fridge for up to 3 days.
Step 3
Add the lettuce to a large bowl then tip in the chicken, avocado and Frazzles. Pour over dressing to your desired amount, then using tongs, lightly toss together to fully coat then set aside.
Step 4
Gently warm the wraps then set on a work surface and divide the caesar mixture between the them - there is a lot of filling, but wrap tightly and it fits. Slice in half then drizzle with extra dressing and remaining cheese to serve.