Ingredients:

  • 1 lb chicken breast, diced into ½ inch cubes
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 6 cups shredded romaine lettuce
  • ½ cup shaved Parmesan cheese
  • ¾ cup Caesar dressing
  • 1 cup halved grape tomatoes
  • 4 large (10-inch) flour tortillas
  • 1 tbsp melted butter

Instructions:

  1. Heat olive oil in a skillet over medium high heat. Note: Wait until the oil shimmers to avoid sticking.
  2. Add the seasoned chicken cubes and sauté for 5-7 minutes until the edges are golden brown and the center is opaque.
  3. Remove the chicken from the skillet and let it rest for 2 minutes. Note: Resting keeps the juices inside the meat.
  4. Place shredded romaine, Parmesan cheese, and grape tomatoes in a large bowl.
  5. Pour the Caesar dressing over the vegetables and toss gently until every leaf is velvety and coated.
  6. Fold the warm chicken into the salad mixture. Note: Do this right before wrapping to maintain texture.
  7. Brush a tortilla with melted butter and warm in the skillet for 30 seconds per side until slightly puffed and fragrant.
  8. Place a generous scoop of the filling in the center of the tortilla.
  9. Fold in the sides and roll tightly from the bottom up until the wrap is secure.