César salad wrap (traditional method & Thermomix)

TRADITIONAL METHOD
Traditional preparation
1. Heat a little olive oil in a large frying pan and sear the chicken fillets on all sides. Season with salt and paprika. Remove, leave to cool and then tear into pieces.
2. Fry pieces of bread in oil to prepare the croutons, then leave to dry on absorbent paper.
3. Cut the romaine lettuce into small pieces.
4. Prepare the sauce: place the egg, grated Parmesan, capers, mustard, Tabasco, lemon juice and garlic in a bowl. Blend until smooth. Then drizzle in the oil while whisking to obtain a creamy mayonnaise. Season with salt and pepper.
5. Toss the chicken, lettuce, tomatoes, croutons and any Parmesan shavings with the sauce.
6. Spread a little sauce on each wrap, top with the mixture, leave the edges free then fold the sides over and roll up tightly.
7. Cut in half or into sections as required.
Tip: to keep the croutons crunchy, assemble the wraps just before serving.

THERMOMIX® METHOD
Preparation with the Thermomix
1. Weigh the neutral oil into a jug and set aside.
2. Place the Parmesan in the bowl and chop for 5 seconds on speed 10. Add the garlic and capers and chop for a further 5 seconds on speed 10. Insert the whisk attachment.
3. Add the egg, mustard, Tabasco, lemon juice, salt and pepper. Blend for 1 min 30 / speed 4, drizzling the oil over the lid to emulsify. Set the mayonnaise aside.
4. Heat a little olive oil in a frying pan and sear the chicken fillets. Season with salt and paprika, leave to cool and tear into pieces. Prepare the croutons as described above.
5. Place the lettuce hearts in the bowl and chop for 3 seconds on speed 4.5. Mix with the sauce, chicken, tomatoes and croutons.
6. Fill the wraps, roll up and cut as required.