TASTE
Stretch thin that caesar salad dressing
| • | Demand puts acai out of reach for those closest to it |
By Elaine Magee
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If you can't decide between having a sandwich and having a chicken caesar wrap, this sandwich is your perfect solution. Wrap it in a multigrain tortilla and you've got a high-fiber meal.
Most of the best-tasting bottled caesar salad dressings are not light, so my solution is to use a few tablespoons of the regular calorie dressing and then extend it with a couple tablespoons of fat-free half-and-half (or low-fat milk). This technique does two things toward creating a lighter salad; it gives you 5 tablespoons of dressing for the caloric equivalent of 3 tablespoons. This also creates a thinner dressing, so it is easier to cover a certain amount of salad with less dressing overall. If you've noticed, it takes a lot more thick-textured dressing to dress the same amount of salad. We are creating a salad dressing that easily pours instead of plops.
CHICKEN CAESAR SALAD WRAPS
Add the chicken breast, lettuce, tomato, and shredded Parmesan to a large bowl and toss to mix well.
Add the dressing and milk or fat-free half-and-half to a cup with a lid and shake well until mixture is smooth (you can also add them to a small bowl and whisk until smooth).
Pour the dressing over the chicken salad mixture and toss to blend well.
Top each tortilla with one-third of the chicken caesar salad mixture and roll up like an open-end burrito to make a wrap. Cut each diagonally and serve.
Makes 3 tortilla wraps.
Elaine Magee is a registered dietitian; learn more at www.recipedoctor.com.
