Ingredients:

  • 3 cups (450g) Rotisserie chicken, shredded or cubed
  • 4 cups (150g) Romaine lettuce, thinly sliced
  • 1/2 cup (50g) Parmesan cheese, shaved or shredded
  • 1/2 cup (120ml) Caesar dressing
  • 1/2 tsp (2g) Freshly cracked black pepper
  • 1/4 cup (15g) Crispy fried onions
  • 4 large (10-inch) Flour tortillas
  • 2 tbsp (30g) Unsalted butter, melted

Instructions:

  1. Combine the shredded rotisserie chicken and sliced Romaine in a large bowl. Drizzle the Caesar dressing over the top and use tongs to toss gently until every leaf is coated. Note: Don't over mix or the lettuce will release too much water.
  2. Fold in the Parmesan cheese and black pepper. Stir in the crispy fried onions last to maintain their texture.
  3. Place a skillet over medium heat. Brush a small amount of melted butter on each tortilla and warm for 30 seconds per side until pliable and smelling nutty.
  4. Lay the warmed tortilla flat on a clean surface.
  5. Place a generous heap of the chicken Caesar mixture in the center, leaving about 2 inches of space on the sides.
  6. Fold the sides inward, then roll tightly from the bottom up until you have a secure cylinder.
  7. Return the assembled wraps to the hot skillet.
  8. Sear the seam side down first for 1-2 minutes until golden brown, then rotate and sear all sides until crisp.