Jared Hanisch is back at the market. Stop by and pick up a chicken from him to try this dish.

CHICKEN CAESAR WRAP

3 strips bacon
8 oz. cooked chicken breast
6 small flour tortillas or wraps
shredded romaine or other lettuce
optional - 12 anchovy fillets, drained and finely chopped

Dressing (or use bottled):
1 egg yolk (can substitute 1 T. mayonnaise)
1 T. lemon juice
1 tsp. Worcestershire sauce
1/2 c. olive oil
1/4 c. freshly grated Parmesan cheese
salt and pepper to taste

Broil or saute bacon until crisp. Cool and cut into thin strips. Shred chicken into large strips.

To make dressing: Combine egg yolk (or mayo) and lemon juice, Worcestershire, salt and pepper. Beat until frothy. Gradually beat in olive oil a little at a time until thickened and glossy. Add 2 T. water to thin sauce, then stir in the cheese.

On each tortilla lay down romaine (or lettuce) in a strip down the middle. Top with chicken, bacon, anchovies, spoonful of dressing, then more lettuce. Wrap into a roll, then wrap the roll into a napkin. Chill.