Ingredients:

  • 6 oz boneless, skinless chicken breast, diced
  • 2 cups romaine lettuce, finely chopped
  • 1/4 cup shredded Parmesan cheese
  • 3 tbsp Caesar dressing
  • 1/4 cup croutons, crushed
  • 1 tbsp olive oil
  • 1/2 tsp black pepper, freshly cracked
  • 1 large (10-inch) flour tortilla
  • 1 tsp unsalted butter

Instructions:

  1. Heat olive oil in a skillet over medium high heat.
  2. Add the diced chicken breast and cook for 4-6 minutes, stirring occasionally, until the edges are golden brown and the center is cooked through.
  3. Remove chicken from heat and let it rest for 2 minutes. Note: This prevents the juices from leaking into the wrap.
  4. In a large bowl, combine the chopped romaine, Parmesan cheese, and crushed croutons.
  5. Pour in the Caesar dressing and add the seared chicken.
  6. Toss gently until evenly coated. Note: Don't overmix or the lettuce will bruise.
  7. Lay the tortilla flat. Place the filling in the center, leaving 2 inches of space on the sides.
  8. Fold in the sides and roll tightly.
  9. Melt butter in the same skillet over medium heat.
  10. Place the wrap seam side down and toast for 1-2 minutes per side until the tortilla is crisp and golden.