Ingredients:

  • 1 lb boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 head Romaine lettuce, chopped
  • 1/2 cup Caesar dressing
  • 1/4 cup shredded Parmesan cheese
  • 1 cup croutons, slightly crushed
  • 4 large flour tortillas

Instructions:

  1. Use a meat mallet to gently pound the chicken breasts to a uniform 1/2 inch (1.2cm) thickness.
  2. Coat the chicken in olive oil, then sprinkle with garlic powder, salt, and pepper until evenly coated.
  3. Heat grill to medium-high and grill the chicken for 5–7 minutes per side until the internal temperature reaches 165°F (74°C).
  4. Let the chicken rest for 5 minutes before slicing into strips.
  5. In a large bowl, toss the chopped Romaine and shredded Parmesan.
  6. Pour in the Caesar dressing and toss gently until leaves are coated.
  7. Fold in the crushed croutons.
  8. Lay a tortilla flat; place 2-3 strips of grilled chicken in the center, then top with a scoop of the Caesar salad mix.
  9. Fold in the sides of the tortilla and roll tightly from the bottom up.
  10. Place the wrap seam-side down on the hot grill for 1 minute per side until golden and crisp.