Recipe Monday: The Ancho Caesar Lettuce Wraps from Dave & Buster’s Tempe Marketplace

Marilyn HawkesDecember 2019
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We skipped last Friday due to the holiday, so here is Recipe Monday from Dave & Buster’s at Tempe Marketplace.

Epi Ortiz, kitchen manager, shares the Ancho Caesar Lettuce Wrap recipe and with so many football games to watch in the coming weeks, we thought a healthy recipe (well, healthier than potato chips) might be something you could offer your football-loving friends and family.

For the best results, make sure to buy anchovies and capers in olive oil and roast your own garlic, Ortiz says. “That will make everything taste so much better.”

Ancho Caesar Lettuce Wraps

Ancho Caesar Dressing

Ingredients

1 tbsp. mayonnaise
1 tbsp. Dijon mustard
2 tsp. rehydrated ancho chilies, pureed (no seeds)
Few dashes Worcestershire sauce
Few dashes hot pepper sauce
1 lime, juiced
2 tbsp. red wine vinegar
1 tbsp. capers, drained
6 anchovy fillets
8 cloves garlic, roasted
Salt and freshly ground pepper to taste
1 ¼ cups olive oil

Preparation

Place all ingredients, except the salt, pepper and oil, in a food processor or blender. Pulse until blended and then season with salt and pepper to taste. With the motor running, slowly add the oil. If the dressing is too thick, add a little water.

Ingredients

4 lettuce leaves
4 oz. cooked chicken, thinly sliced (marinated in Caesar dressing for a minimum of four hours)
4 tsp. bacon bits
5 tbsp. Parmesan cheese, shredded
4 tbsp. Roma tomatoes, diced
4 tbsp. ancho chili Caesar dressing
¼ avocado

Assembly

Place four lettuce leaves out to fill. Add sliced chicken evenly. In each lettuce cup, sprinkle 1 tbsp. bacon bits evenly over the chicken. Then, sprinkle 1 oz. Parmesan cheese over the bacon. Add 1 tbsp. diced Roma tomatoes over the shredded Parmesan. Drizzle each cup with 1 tbsp. ancho chili Caesar. Add a slice of avocado to each cup.

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