Ingredients:

  • 1 lb (450g) Boneless skinless chicken breast, sliced into strips
  • 1 tbsp (15ml) Olive oil
  • ½ tsp (3g) Salt
  • ¼ tsp (1g) Black pepper
  • ½ cup (120ml) Mayonnaise
  • 2 tbsp (30ml) Fresh lemon juice
  • 1 tbsp (15g) Grated Parmesan cheese
  • 1 tsp (5ml) Worcestershire sauce
  • 1 small clove (3g) Garlic, minced
  • 4 Large (12-inch) Flour tortillas
  • 4 cups (150g) Romaine lettuce, chopped
  • ½ cup (50g) Shredded Parmesan cheese
  • 1 cup (30g) Garlic croutons, slightly crushed
  • 1 cup (150g) Cherry tomatoes, halved

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Season chicken strips with salt and pepper. Sear for 3-5 minutes per side until the chicken is opaque throughout and has a golden-brown exterior. Remove from heat and let rest for 2 minutes.
  2. In a small bowl, combine mayonnaise, lemon juice, grated Parmesan, Worcestershire sauce, and minced garlic. Whisk vigorously until the mixture is smooth and emulsified.
  3. In a large mixing bowl, combine the warm chicken, chopped romaine, cherry tomatoes, and shredded Parmesan. Drizzle the dressing over the top and toss gently until every leaf is evenly coated. Fold in the crushed croutons last.
  4. Lay a tortilla flat. Place a generous portion of the filling in the center. Fold the left and right sides inward, then roll from the bottom up, tucking the filling tightly. Sear the seam-side down in the hot skillet for 30 seconds until sealed.