Pepperoni Pizza Caesar Wrap
HB-12301 · Hand-built original · American
A baked mozzarella and pepperoni round used as a wrap for romaine, rotisserie chicken and croutons dressed with a blended cottage cheese Caesar dressing.
AmericanSalad25 minServes 1922 kcalGluten-freeEgg-freeHigh Fiber
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:1quantities adjust to match
Ingredients
- ½ Cup Shredded Mozzarella Cheese
- 6 Pieces Pepperoni
- 3 Cups Romaine Lettuce (chopped)
- ½ Cup Rotisserie Chicken (chopped (optional))
- ½ Cup Garlic Croutons (optional)
- ¾ Cup Cottage Cheese
- ⅓ Cup Freshly Grated Parmesan Cheese
- 1 Lemon (juiced)
- 2 Cloves Garlic
- ½ Tablespoon Worcestershire Sauce
- 2 Teaspoons Dijon Mustard
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- ¼ Cup Water (to thin (more as needed))
Method
- Blend the cottage cheese with the parmesan, lemon juice, garlic, Worcestershire sauce, Dijon mustard, kosher salt, black pepper and water until the Caesar dressing is completely smooth and creamy.
- Heat the oven to 400°F and line a baking sheet with parchment. Spread the shredded mozzarella in a small round on the sheet and press the pepperoni pieces evenly over it, then bake the cheese round.
- Toss the chopped romaine with the rotisserie chicken and croutons, if using, and 2 to 3 tablespoons of the dressing.
- Let the baked cheese round sit for 1 to 2 minutes so it firms enough to hold its shape, then flip it over, pile the dressed salad down the centre, and fold the wrap over the filling like a taco.
- Eat the wrap immediately, while the pepperoni cheese base still bends without cracking.
Prep: 10 min · Cook: 15 min · Total: 25 min
Nutrition (per serving, where published)
922 kcalCalories
72.3 gProtein
84 gCarbs
33.7 gFat
19.1 gSaturates
18.8 gFibre
13.3 gSugars
3423 mgSodium
163 mgCholesterol
2663 mgPotassium
902 mgCalcium
4.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data