Ingredients:

  • 1 lb (450g) Chicken breast, thinly sliced into strips
  • 1 tbsp (15ml) Olive oil
  • 1/2 tsp (3g) Garlic powder
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 6 cups (140g) Romaine lettuce, chopped into bite-sized pieces
  • 1/2 cup (50g) Shredded Parmesan cheese
  • 1 cup (150g) Grape tomatoes, halved
  • 1 cup (30g) Croutons, slightly crushed
  • 4 large (approx. 10-inch) Whole wheat or flour tortillas
  • 1/2 cup (120ml) Low-calorie Caesar dressing
  • 1 tbsp (15ml) Fresh lemon juice

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Season the chicken strips with garlic powder, salt, and pepper. Sauté for 3–5 minutes per side until the chicken is opaque throughout and edges are golden brown. Remove from heat and let rest for 2 minutes.
  2. In a large mixing bowl, combine the chopped romaine, halved tomatoes, and Parmesan. Drizzle with lemon juice and the Caesar dressing. Gently toss using a folding motion until every leaf is lightly coated. Fold in the rested chicken and crushed croutons.
  3. Place a tortilla on a flat surface. Scoop 1/4 of the mixture into the center, leaving 2 inches of space on the sides. Fold the left and right sides inward, then roll from the bottom up, tucking the filling tightly.