Ingredients
Method
- Preheat a grill or skillet over medium-high heat. Season the chicken with salt and pepper, then cook for 6-7 minutes per side until it reaches an internal temperature of 165°F. Let the chicken rest before chopping.
- Wash and chop the romaine lettuce into bite-sized pieces while the chicken cools.
- Combine the chopped chicken, romaine lettuce, and Caesar dressing in a large bowl and toss thoroughly.
- Gently fold in the croutons and Parmesan cheese.
- Place the filling onto each tortilla and roll tightly from the bottom, folding in the sides to secure the ingredients.
- Slice the wraps in half at an angle for presentation.
Nutrition
Notes
Protein Choice: If I am in a hurry, I often grab a rotisserie chicken from the store and shred it instead of grilling breasts from scratch.
Texture Secret: I have learned to crush the croutons slightly into smaller bits before adding them so they distribute more evenly and do not poke through the tortilla.
Easy Wrapping: I always warm my tortillas for about ten seconds in a dry pan or microwave because a warm wrap is much more pliable and less likely to tear while I am rolling it.
Meal Prep Advice: When I make these for my lunch the next day, I keep the dressing in a separate small container and toss it with the filling right before I eat to keep the lettuce and croutons perfectly crisp.
Flavor Boost: I love adding a generous squeeze of