Ingredients:

  • 10 oz grilled chicken breast, diced into small cubes
  • 3 cups romaine lettuce, finely chopped
  • 3 tbsp low-calorie Caesar dressing
  • 2 tbsp shaved Parmesan cheese
  • 1 tsp fresh cracked black pepper
  • 2 large high-fiber, low-calorie tortillas
  • 1 tbsp cooking spray

Instructions:

  1. In a large mixing bowl, combine the diced grilled chicken breast and chopped romaine lettuce.
  2. Pour the low-calorie Caesar dressing over the chicken and lettuce, tossing gently until evenly coated.
  3. Fold in the shaved Parmesan cheese and black pepper.
  4. Lay the tortillas flat and scoop half of the mixture into the center of each tortilla, leaving 2 inches of space on the sides.
  5. Fold the sides inward and roll from the bottom up, tucking the filling tightly to form a compact cylinder.
  6. Heat a non-stick skillet over medium-high heat and lightly coat with cooking spray.
  7. Place the wraps in the pan seam-side down, pressing lightly with a spatula for 60–90 seconds until the seam is sealed and golden brown.
  8. Flip the wraps and toast the other side for an additional 60 seconds until crisp.