Ingredients:

  • 1.5 lbs chicken breast, sliced into thin strips
  • 1 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 cups romaine lettuce, chopped and dried
  • 1/2 cup parmesan cheese, freshly shaved
  • 1/2 cup Caesar dressing
  • 1/2 cup garlic herb croutons, lightly crushed
  • 4 large flour tortillas

Instructions:

  1. Season chicken strips with garlic powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Let rest for 3 minutes.
  2. In a large mixing bowl, combine chopped romaine, parmesan cheese, and crushed croutons. Add Caesar dressing and toss until leaves are evenly coated.
  3. Lay a tortilla flat and place 1/4 of the salad mixture and 1/4 of the seared chicken in the lower center. Fold the sides inward and roll tightly from the bottom.
  4. Optional: Place the assembled wrap seam-side down in a hot skillet for 30–60 seconds to seal and add a crisp exterior texture.