Caesar Salad Pinwheel Wraps
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus 30 minutes resting time
Cooking time: 15 minutes
Makes: 30 pieces
- 500g/1.1lbs cooked chicken breast (around 2 large chicken breasts and a bit of rib)
- 300g/10.6ozs streaky bacon
- 250g/8.8ozs cream cheese, softened (spring onion cream cheese works really well)
- 170g/6 flozs Caesar dressing (I used this Caesar dressing)
- 70g/2.5ozs grated parmesan cheese
- 7 cos lettuce leaves, roughly chopped
- 25g/1oz spring onion
- 3 tablespoons lemon juice
- 4x extra large flour tortillas (around 26cm in diameter)
- Salt and black pepper
Step 1 - First cook the bacon in a frying pan or place on a parchment lined tray and bake in a 180C/350F oven for 15 minutes. Chop into pieces.
Step 2 -Chop the chicken breast and add the bacon, softened cream cheese, Caesar dressing, parmesan, lettuce leaves and lemon juice and mix well to distribute ingredients. Season with salt and pepper to taste.
Step 3 - Spread each extra large tortilla with some of the Caesar dressing. Divide the chicken mixture into four and spread around 275g/9.7ozs over the tortilla. Roll it up and seal the ends with Caesar dressing. Place on a tray and cover. Refrigerate for 30 minutes. Cut into 1 inch thick pieces. The ends are a cook's treat!