Ingredients:

  • 1 lb boneless skinless chicken breast, sliced into strips
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 4 cups chopped romaine lettuce
  • 1/2 cup shaved parmesan cheese
  • 1/2 cup creamy Caesar dressing
  • 1 cup croutons, roughly crushed
  • 1 tbsp fresh lemon juice
  • 4 large (10-inch) flour tortillas

Instructions:

  1. Season the chicken strips with salt, pepper, and garlic powder.
  2. Heat olive oil in a skillet over medium-high heat; add chicken and cook for 3–5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
  3. Remove chicken from heat and let rest for 2 minutes to retain juices.
  4. In a large bowl, combine the chopped romaine, shaved parmesan, and crushed croutons.
  5. Pour in the Caesar dressing and lemon juice; toss gently until every leaf is evenly coated.
  6. Lay a tortilla flat and place a generous handful of the Caesar salad in the center, then top with the warm grilled chicken.
  7. Fold the left and right sides of the tortilla inward, then roll the bottom edge tightly toward the top.
  8. Place the wrap seam-side down in the hot skillet for 30 seconds until the tortilla is toasted and mahogany-colored.