Ingredients:

  • 10 oz chicken breast, sliced into thin strips
  • 4 cups romaine lettuce, chopped into tight ribbons
  • 1/2 cup Parmigiano-Reggiano, freshly shaved
  • 1/4 cup garlic-butter croutons, lightly crushed
  • 2 large 10-inch flour tortillas
  • 1/3 cup high-quality creamy Caesar dressing
  • 1 tsp fresh lemon juice
  • 1/2 tsp cracked black pepper
  • 1 tsp vegetable oil

Instructions:

  1. Heat a skillet over medium-high heat with one teaspoon of oil. Sear the chicken strips for 5 minutes until a golden-brown crust forms and internal temperature reaches 165°F.
  2. Toss 200g romaine with 5ml lemon juice and black pepper in a large bowl until every leaf looks glossy.
  3. Pour 80ml Caesar dressing over the greens and toss again. Note: This ensures the dressing is distributed evenly before assembly.
  4. Fold in 45g Parmigiano Reggiano and 15g crushed croutons until they are evenly speckling the greens.
  5. Warm 2 tortillas in the microwave for 10 seconds until they feel soft and flexible.
  6. Place half the cooked chicken in the center of each tortilla in a vertical line.
  7. Pile the salad mixture directly on top of the chicken.
  8. Fold the sides in and roll tightly from the bottom until the wrap feels firm and secure.
  9. Slice diagonally with a serrated knife until the blade cuts through the layers cleanly.