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Akasha's Tequila Lime Caesar Wrap

Ingredients

¼ cup tequila

¼ cup fresh lime juice

1 tablespoon sugar

1 tablespoon tamari or soy sauce

1 teaspoon extra-virgin olive oil

1 clove garlic, minced

One 8-ounce boneless, skinless chicken breast

Kosher salt and freshly ground black pepper

Olive oil or olive oil cooking spray

1 heat of romaine, torn into bite-size pieces

2 large flour tortillas

Poblano Caesar Dressing

1 poblano chile, roasted, peeled, and seeded

2 tablespoons white miso paste

1 to 2 cloves garlic, to taste

2 tablespoons fresh lime juice

1/3 cup Silk^®Soymilk Plain

¼ cup extra-virgin olive oil

1 teaspoon Worcestershire sauce

1/3 cup grated Parmigiano-Reggiano cheese

Instructions

Whisk together the tequila, lime juice, sugar, tamari, olive oil, and garlic in a medium bowl. Place the chicken breast in a shallow dish and season each side with salt and pepper. Add the tequila mixture and marinate in the refrigerator for 30-60 minutes.

While the chicken is marinating, make the dressing: combine the chile, miso, garlic, lime juice, soy milk, olive oil, and Worcestershire sauce in a blender. Puree until smooth and creamy.

Heat a nonstick stovetop or electric grill pan over medium-high heat and lightly oil or coat with cooking spray. Grill the chicken breast for 10-15 minutes, turning 2-3 times, until the chicken is browned and reaches an internal temperature of 165˚F when tested with an instant-read thermometer.

Remove from the pan and slice the chicken breast on the diagonal. Toss the lettuce with some of the dressing. Using tongs, pass the tortillas over an open flame or on the grill to soften them a bit. Place them on a work surface and top with the tossed romaine and chicken. Roll up burrito-style and serve with additional dressing on the side.

*Reprinted with permission from Akasha Richmond's Hollywood Dish

Soy Fact

Soy flour is made from roasted soy beans ground into a fine powder.

Kansas Soybean Commission & Association