Ingredients:

  • 1.5 lbs chicken breast, sliced into thin strips
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 2 heads romaine lettuce
  • 1 cup sourdough croutons, slightly crushed
  • 0.5 cup yogurt-based Caesar dressing
  • 0.5 cup shaved parmesan cheese
  • 1 tbsp fresh lemon juice
  • 4 large flour tortillas (10-inch)

Instructions:

  1. Season the chicken strips with garlic powder, salt, and pepper. Heat olive oil in a large non-stick skillet over medium-high heat. Cook the chicken for 10 minutes until golden and sizzling, until the exterior is mahogany and the internal temperature reaches 165°F (74°C). Remove from heat and allow to cool completely to prevent steam from wilting the greens.
  2. Wash and thoroughly dry the Romaine lettuce using a salad spinner. Separate the four largest, most intact outer leaves and set them aside to act as the moisture barrier. Finely chop the remaining romaine hearts.
  3. Lay a flour tortilla flat. Place one large, whole Romaine leaf in the center to create a waterproof lining. Layer the cooled chicken, chopped lettuce, crushed croutons, and shaved parmesan on top of the leaf.
  4. Drizzle with Caesar dressing and a squeeze of fresh lemon juice. Fold the sides of the tortilla inward and roll tightly. Repeat for the remaining wraps.
  5. Place each wrap in an airtight meal prep container. If preparing for more than 48 hours, store the dressing in a separate small container to be added just before eating.