Recipe: Breaker Breaker’s chicken Caesar wrap

This week, we’re sharing the recipe for Breaker Breaker’s chicken Caesar wrap. Breaker Breaker head chef Max Hines said he added it to the menu of the Reynoldstown restaurant’s winter pop-up, Long Haul Lounge, as a result of the Caesar salad’s recent renaissance.

“It’s been an internet trend, so we jumped on the bandwagon,” Hines said. “We try to offer things [on our menu] that appeal to our audience.”

Breaker Breaker dressed the chicken Caesar wrap up a bit, replacing lettuce with kale. Even in a scratch kitchen, it’s an accessible dish easily riffed upon. “Grilled, fried, or blackened [chicken] all work well,” Hines said. “And you don’t need to have a lot of equipment [to make the chicken Caesar wrap].”

While you can source all of the ingredients needed to make the chicken Caesar wrap at a supermarket like Publix or Kroger, Hines recommends purchasing ingredients from a local grocer or farmers market, especially while kale is in season. (Pro tip: Hines prefers curly kale over dinosaur kale.)

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Ingredients

Wrap

• 1 quart kale, washed and chopped
• 2 Tbsp brown butter breadcrumbs (recipe below)
• 4 Tbsp Caesar dressing (recipe below)
• 1/4 cup shredded Parmesan
• 1 roasted chicken breast, sliced, or about 1 cup of rotisserie chicken
• 2 Tbsp chopped pickled peppers
• 2 lemon wedges
• 1 Tbsp kosher salt
• 4 clicks of black pepper fresh from the grinder
• 1 1/2-inch sun-dried tomato wrap

Dressing

• 1 cup Duke’s Mayonnaise
• 4 garlic cloves, grated
• 2 Tbsp lemon juice
• 1 tsp Dijon mustard
• 1.5 tsp Worcestershire sauce
• 1/2 cup shredded Parmesan
• 1 Tbsp black pepper
• 1.5 tsp anchovy paste

Brown butter breadcrumbs

• 1 quart panko breadcrumbs
• 1/2 pound unsalted butter
• 4 garlic cloves
• Salt and pepper to taste

Directions

1. Prepare the dressing: Combine ingredients in a countertop blender or food processor until well blended. Label and store in an airtight container.
2. Start the brown butter: Melt butter in a wide frying pan or pot over medium-high heat. Once melted, add garlic cloves. Cook butter until it begins to brown and smells nutty. Remove garlic once it starts caramelizing.
3. Prep the breadcrumbs: Add breadcrumbs and begin stirring constantly. Allow breadcrumbs to absorb all butter, and continue stirring until toasted and dark brown color. When fully toasted, the breadcrumbs will sound like sand. Remove from pan and let cool on a lined plate. Store in an airtight container and label.
4. Prep the salad: Make sure chicken is warm. Place kale in a mixing bowl and lightly salt, allowing it to break down a little.
5. Take a heaping spoonful of Caesar dressing and smear it on the side of a bowl.
6. Squeeze in lemons, Parmesan, chicken, and chopped pickled peppers.
7. Tilt the salad bowl towards you. Using an open hand, gently combine ingredients by caressing salad mixture along the dressing until everything is equally coated and distributed.
8. Crack black pepper across the salad mix to finish.
9. Assemble the wrap: Place salad in the middle of the wrap. Form a triangle flap with the bottom half and fold over salad. Pull the wrap towards you while rolling forward.
10. Cut in half and enjoy, if preferred.