Chicken Caesar Salad Crispy Potato Wraps
Crispy, crunchy, cheesy, and irresistibly tasty — these potato wraps are a creative gluten-free twist on the classic Caesar salad. Thinly sliced potatoes form golden, flexible wraps that hold a creamy, flavour-packed Caesar filling with chicken, bacon, lettuce, and avocado. Perfect for lunch, picnics, or a light dinner, these wraps are a hit for everyone at the table.
Why You’ll Love This Recipe
Gluten-Free & Unique – No flour needed! Potatoes make the perfect crispy wrap base.
Crispy & Cheesy – Parmesan gives the wraps a satisfying crunch and rich flavour.
Fresh & Creamy – Filled with crisp lettuce, smoky bacon, tender chicken, and creamy dressing.
Quick & Family-Friendly – Ready in under 40 minutes and guaranteed to impress.
Perfect for Meal Prep – Make the wraps ahead and assemble when ready to eat.
Key Ingredients
Potatoes: Thinly sliced on a mandoline to create flexible, golden wraps.
Parmesan: Adds crunch, saltiness, and helps bind the potato slices together.
Bacon: Crispy and savoury, it gives the salad its signature Caesar flavour.
Anchovy & Dijon: The secret combo that makes the Caesar dressing irresistible.
Whole-Egg Mayonnaise: Creates the creamy, tangy base of the dressing.
Avocado & Lettuce: Bring freshness and balance to the rich, cheesy wrap.
Shredded Chicken: The perfect protein to complete this hearty wrap.
Ingredients (11)
2 (about 140g each) white washed potatoes
60g (¾ cup) shredded parmesan
2 rindless bacon rashers, halved crossways
80g (⅓ cup) whole-egg mayonnaise
1 anchovy fillet in oil, drained, finely chopped
½ tsp Dijon mustard
1 small garlic clove, crushed
6 baby cos lettuce leaves, washed, dried
1 cup (about 190g) shredded barbecued chicken
½ avocado, cut into thin wedges
Olive oil spray
Method
Step 1
Preheat oven to 180°C/160°C fan forced. Line a large baking tray with baking paper. Slice potatoes into 1mm-thick rounds using a mandoline. Arrange slightly overlapping slices into two rectangles (15 x 20cm each).
Step 2
Spray potatoes with oil and sprinkle with parmesan. Bake for 10 minutes or until cheese melts. Increase oven to 200°C/180°C fan forced and bake for another 8 minutes until golden and crisp. Let cool completely on tray.
Step 3
Meanwhile, cook bacon in a frying pan over medium-high heat for 2-3 minutes per side until crisp. Combine mayonnaise, anchovy, mustard, and garlic in a bowl to make the dressing.
Step 4
Flip wraps and spread with dressing. Top with lettuce, bacon, chicken, and avocado. Season to taste. Fold the empty side over the filling to serve.
Chef’s Tip
Slice the potatoes very thinly (1mm) so they stick together when baked — this keeps the wraps flexible and prevents cracking. Don’t skip the oil and parmesan; they create the perfect crispy bond between the slices.
Nutrition (per serving)
Energy: 1220 kJ (292 cal)
Protein: 17.6g
Total Fat: 18.2g
Saturated Fat: 6.1g
Carbohydrates: 14.5g
Sugars: 1.2g
Sodium: 475mg
Health Score: 6.5 (Medium)
