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Julius Caesar has nothing to do with Caesar’s Salad, really. Back in 1924, an Italian-American restaurateur called Caesar Cardin tossed up a salad with the ingredients in hand and served it at the restaurant he had set up in Tijuana, Mexico. The salad was a hit! Here’s our spin on the classic – flavoured with thyme, oregano and garlic, a succulent breast of chicken is roasted, sliced, and with its glorious juices, wrapped in a warm tortilla with a mixture of sundried tomatoes, olives, lettuce, English cucumber, tomato, olive oil and parmesan tossed in a special Caesar’s salad dressing. Serves 1.