Ingredients
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large flour tortillas
- 1 cup Caesar dressing
- 1/2 cup grated parmesan cheese
- 2 cups chopped romaine lettuce
- 1/2 cup croutons
- Optional: 1/4 cup sun-dried tomatoes, chopped
Feel free to substitute the flour tortillas with whole wheat or gluten-free options if you prefer. You can also use pre-cooked rotisserie chicken for an even quicker meal prep!
Instructions
- Preheat your grill or skillet over medium heat. Drizzle the chicken breasts with olive oil and season with garlic powder, salt, and pepper.
- Grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. I often remember my abuela’s advice—trust your senses, so check the chicken’s doneness by touch or cut into it to ensure it’s cooked through.
- Remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips.
- Lay out the flour tortillas on a clean surface. Spread a generous amount of Caesar dressing over each tortilla, leaving a border around the edges.
- Sprinkle parmesan cheese evenly over the dressing, followed by a layer of chopped romaine lettuce.
- Add a handful of croutons to each tortilla for that delightful crunch. If you’re feeling adventurous, sprinkle some chopped sun-dried tomatoes for an extra burst of flavor.
- Place the sliced chicken on top of the lettuce. Roll the tortilla tightly, tucking in the sides as you go, to secure all the ingredients inside.
- Slice each wrap in half to serve. Enjoy immediately, or wrap tightly in foil or plastic wrap for a to-go option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International