The Sleeved Chef Prepares a Low-Carb Chicken Caesar Wrap

July 18, 2018

Every month, GBMC holds a Facebook Live cooking demonstration featuring healthy recipes from The Sleeved Chef, Michael Salamon. Michael graduated from the Culinary Institute of America and is passionate about “teaching cooking techniques and recipes to pre- and post-operative bariatric patients.” He had a type of bariatric surgery known as a sleeve gastrectomy in September 2016 and enjoys sharing his knowledge of cooking with fellow weight loss patients. Co-hosting the demonstration with him is Jana Wolff, RD, LDN, Director of Nutrition for GBMC’s Comprehensive Obesity Management Program, where Michael was treated.

Ingredients
3 (4 oz.) chicken breasts
¼ cup extra virgin olive oil
1 tsp lemon zest
2 cloves garlic, minced
1 romaine lettuce heart, julienned
Grated Parmesan cheese, to taste
Salt and pepper, to taste
Wraps

For the Caesar Dressing:
1 cup low-fat sour cream
2 tbsp grated Parmesan cheese
1 tbsp lemon juice, freshly squeezed
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
1 clove garlic, minced
Salt and pepper, to taste

Directions

Remove any excess fat from chicken breast and place chicken into a freezer bag.
Whisk together the oil, lemon zest, lemon juice, and garlic in a bowl and pour over chicken.
Marinate for 4 - 24 hours in the refrigerator.
Remove chicken from marinade and pat dry. Season with salt and pepper on both sides.
Sauté chicken on medium-high heat until fully cooked, about 12 minutes.
Allow chicken to cool and slice thinly; set aside.
Make the dressing by combining sour cream, parmesan, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic in a stainless-steel bowl. Season with salt and pepper to taste.
Julienne the romaine lettuce.
Toss Caesar dressing, parmesan cheese, and thinly sliced chicken together. Place one serving in the middle of the wrap, roll it up, and cut in half on a bias.