Ingredients:

  • 1 lb chicken breast, thinly sliced into strips
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 2 cups chopped Romaine lettuce
  • 1 cup shredded carrots
  • 1/2 cup thinly sliced red onion
  • 1 cup halved cherry tomatoes
  • 1/2 cup Caesar dressing
  • 2 tbsp fresh lemon juice
  • 1 tbsp grated Parmesan cheese
  • 4 large (10-inch) flour tortillas

Instructions:

  1. Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add chicken strips and season with salt, pepper, and garlic powder. Sauté for 5–7 minutes until golden-brown and cooked through. Remove from heat, drizzle with fresh lemon juice, and let rest for 2 minutes.
  2. Lay a flour tortilla flat. Spread 2 tablespoons of Caesar dressing in the center, leaving a 2-inch border.
  3. Layer ingredients using the barrier method: place Romaine lettuce first, followed by the warm chicken, shredded carrots, red onion, and cherry tomatoes. Sprinkle with grated Parmesan cheese.
  4. Fold the sides inward, then roll the bottom up and over the fillings, tucking tightly.
  5. Place the wrap seam-side down in the preheated skillet over medium heat. Press gently for 60–90 seconds until the seam is mahogany-colored and sealed. Repeat for all wraps.