Ancho Chili Caesar Wrap - Tucson News Now

Ancho Chili Caesar Wrap

Ancho Chili Caesar Wrap

Chef Jamie Mineer/Robson Ranch Grill 

 

Ancho Caesar Dressing

 

 

  • 1 Chopped garlic clove
  • 1/3 Cup olive oil
  • ½ Teaspoon lemon juice
  • 1 Tablespoon Worcestershire sauce
  • 1 Teaspoon white wine vinegar
  • To taste salt
  • To taste Black pepper
  • 1 Partially boiled egg
  • 1 Tablespoon grated parmesan
  • 1 Tablespoon Anchovy paste
  • 1Tablespoon Ancho chili seasoning
  • ½ teaspoon hot sauce (Cholula)

 

 

  1. Mix garlic, oil, Worcestershire sauce, vinegar and salt. Whisk to create an emulsion. Add pepper to taste.
  2. Boil the egg for 1 minute. Cut top off of egg and scoop out the mixture. Rapidly blend with vinaigrette.
  3. Add Anchovy paste and parmesan cheese. Blend well.

 

Wrap

 

  • 2 Warm Tortillas
  • 1 cup Grilled diced chicken
  • ½ cup dice tomatoes
  • ½ cup sliced black olives
  • ½ cup thinly sliced fried tortilla strips
  • 1 Romaine heart

 

 

1. Chop Romaine, Then add all ingredients and toss together. Add to tortilla and wrap. 

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