Bethenny says this supermodel Caesar salad wrap is "the best supermodel recipe I've ever made." It’s her twist on a classic chicken Caesar, minus the croutons, mayo, and all the unnecessary heaviness that, according to Bethenny, you might as well trade for fried chicken or dessert. Her solution: Keep it simple, make it delicious, and give it some nutritional value along the way.

It starts with Skinnygirl Caesar dressing, but Bethenny doesn't stop there. She mixes in hummus for extra creaminess and fiber, Worcestershire sauce for some depth, and just enough parmesan to remind you it's still Caesar. "You don't need that much parmesan," she insists. "You've got the Worcestershire sauce for flavor."

For the wrap itself, Bethenny grabs a high-fiber tortilla—80 calories and free of seed oils if you're into that—and fills it generously with chopped romaine and flavorful marinated, roasted chicken breast (fresh or leftover).

The whole wrap gets crisped up seam-side-down in a hot pan until golden brown. Bethenny skips oil in her pan; use a nonstick pan (like her favorite from HexClad) if you're worried about sticking. She calls the result "insane" and has one piece of advice: "Never make a Caesar any other way." (Unless, of course, you're testing out her famous Chamoy Caesar dressing.)

Ingredients:

Instructions:

  1. In a large bowl, mix Skinnygirl Caesar dressing, hummus, Worcestershire sauce, salt, and pepper. Taste with a lettuce leaf to check flavor.
  2. Finely chop romaine lettuce and chicken breast, then add both to the bowl.
  3. Add parmesan cheese, tossing gently until everything is coated evenly.
  4. Fill the tortilla wrap with the salad mixture. Fold in both sides, then roll tightly.
  5. Place wrap seam-side down in a hot pan. Cook until golden and crisp, then flip and crisp the other side.
  6. Slice and eat immediately.
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