Ingredients:

  • 1 lb boneless skinless chicken breast, thinly sliced or cubed
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 large flour tortillas
  • 4 cups romaine lettuce, chopped
  • 1/2 cup parmesan cheese, freshly shaved or grated
  • 1 cup crispy croutons, roughly crushed
  • 3/4 cup Caesar dressing
  • 1 tbsp fresh lemon juice
  • 1 tsp garlic powder

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Season chicken breasts with salt, pepper, and garlic powder. Sear for 3–5 minutes per side until the exterior is golden-brown and the center is opaque. Remove from heat and let rest for 2 minutes.
  2. In a large bowl, combine the chopped romaine, crushed croutons, and shaved Parmesan. Pour in the Caesar dressing and lemon juice. Toss gently with tongs until the greens are evenly coated.
  3. Warm the tortillas for 10 seconds in a microwave or on a dry pan to make them pliable.
  4. Place a generous portion of the salad mixture in the center of each tortilla. Top with the warm seared chicken. Fold in the sides, then roll tightly from the bottom up.