Ingredients:

  • 1 lb chicken breast, thinly sliced into strips
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 6 cups chopped romaine lettuce
  • ½ cup shaved Parmesan cheese
  • ½ cup crushed croutons
  • ½ cup Caesar dressing
  • 4 large (10-inch) flour tortillas
  • 1 tbsp salted butter

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Season chicken strips with garlic powder, salt, and pepper. Sauté for 3–5 minutes until the chicken is cooked through and develops a golden-brown sear. Remove from heat and let rest for 2 minutes.
  2. In a large bowl, combine the chopped romaine, Parmesan cheese, and Caesar dressing. Toss gently until the leaves are velvety and evenly coated. Fold in the crushed croutons last to maintain their crunch.
  3. Place a tortilla on a flat surface. Scoop a generous portion of the salad mix into the center. Top with the warm chicken strips. Fold the sides inward and roll tightly from the bottom up.
  4. Melt butter in the same skillet used for the chicken. Place the wrap seam-side down over medium heat for 1–2 minutes per side until the shell is toasted and mahogany-colored.