Chicken Caesar Wrap

INGREDIENTS:

Croutons and Cheese Crisps

4 ounces crusty day-old bread (from 1 [8-ounce] loaf), torn into 1-inch pieces (about 3 cups)

1 tablespoon olive oil

1/4 teaspoon garlic powder

1/8 teaspoon kosher salt

3 ounces pre-grated Parmesan cheese (about 3/4 cup)

Caesar Dressing

1 large egg yolk

6 anchovy fillets in oil, drained and finely chopped (1 1/2 teaspoons)

1 teaspoon Worcestershire sauce

1/2 teaspoon finely chopped garlic (from 1 medium-size garlic clove)

2 tablespoons fresh lemon juice (from 1 lemon), divided

1/2 cup olive oil

3 ounces pre-grated Parmesan cheese (about 3/4 cup)

1/4 teaspoon black pepper

1/8 teaspoon kosher salt (optional)

Wraps

2 tablespoons grated lemon zest (from 3 lemons)

2 teaspoons olive oil, plus more for grilling

2 teaspoons black pepper

1 teaspoon finely chopped garlic (from 2 medium-size garlic cloves)

1/2 teaspoon kosher salt

1 pound boneless, skinless chicken breasts (2 [8-ounce] breasts), patted dry with paper towels

1 1/2 teaspoons Dijon mustard

4 (8-inch) white pita rounds (from 1 [11-ounce] package)

2 cups chopped romaine lettuce (from 1 medium [10-ounce] romaine heart)

1/2 cup sliced red onion (from 1 small [6-ounce] onion)

DIRECTIONS:

Prepare the Croutons and Cheese Crisps
Preheat oven to 400°F. Toss together bread cubes, oil, garlic powder, and salt in a medium bowl until evenly coated. Spread bread cubes in an even layer on a large baking sheet. Bake in preheated oven until golden brown and crisp, about 12 minutes. Let cool completely on baking sheet on a wire rack, about 10 minutes.

Meanwhile, line a large baking sheet with parchment paper. Spoon Parmesan into 4 equal mounds, about 3 tablespoons each, spacing about 3 inches apart on prepared baking sheet. Spread each Parmesan mound into a circle about 5 inches in diameter. Bake at 400°F until light golden brown, 6 to 8 minutes. Let cool completely on pan, about 10 minutes.

While Croutons and Cheese Crisps are cooling, prepare the Caesar Dressing
Place egg yolk in a large mixing bowl, and whisk in anchovies, Worcestershire sauce, garlic, and 1 tablespoon of the lemon juice until combined. Whisking constantly, slowly pour oil into egg mixture, whisking until all oil is used and mixture is thick, about 3 minutes total. Whisk in Parmesan, pepper, salt, if using, and remaining 1 tablespoon lemon juice; set aside, uncovered, at room temperature …