Caesar Salad Wrap

• garlic clove↗1 small

  or 1 tsp granulated garlic

• anchovies↗2

  in oil

• mayonnaise↗4 tbsp tbsp
• Parmesan↗15g g

  grated

• Dijon mustard↗1 tsp tsp
• giardiniera marinating liquid2 tsp tsp
• wheat tortillas↗2 large
• leftover chicken breast in garlic‑parmesan coating1

  sliced (see recipe below)

• romaine lettuce↗1

  coarsely sliced

• leftover giardiniera75g g

  coarsely sliced

Step-by-step instructions

1. 1

   Finely crush the garlic and anchovies using a mortar and pestle to form a thick paste. Transfer to a bowl and add mayonnaise, Parmesan, Dijon mustard, and a splash of the leftover giardiniera liquid. Season with salt, pepper, and, if needed, a little more giardiniera liquid.

2. 2

   Spread the sauce onto the wheat tortillas, leaving a free edge, then distribute the sliced chicken leftovers, romaine, and the remaining strained giardiniera. Roll tightly, folding the ends so everything stays in place.