Ingredients:

  • 2 cups cooked chicken breast, sliced or shredded
  • 2 cups romaine hearts, chopped into ribbons
  • 1/4 cup shaved parmesan cheese
  • 1/2 cup croutons, crushed into coarse pieces
  • 1 tsp black pepper, freshly cracked
  • 1/3 cup creamy Caesar dressing
  • 1 tsp fresh lemon juice
  • 2 large flour tortillas, 10-inch diameter

Instructions:

  1. Prep the greens. Chop the 2 cups of romaine into thin ribbons and dry them completely. Note: Any water left on the leaves will thin your dressing and make the wrap soggy.
  2. Season the chicken. Toss the 2 cups of cooked chicken with the 1 tsp of black pepper and 1 tsp of lemon juice. Note: This pre seasoning ensures the meat isn't bland inside the wrap.
  3. Combine the filling. In a large bowl, mix the chicken, romaine, and 1/3 cup of Caesar dressing until every leaf looks glossy and coated.
  4. Add the crunch. Fold in the 1/2 cup of crushed croutons and 1/4 cup of parmesan cheese.
  5. Warm the tortillas. Heat your 2 large tortillas in the microwave for 10 seconds until they feel soft and stretchy.
  6. Load the center. Place half the mixture in a log shape in the lower third of each tortilla.
  7. Execute the fold. Tuck the sides in first, then roll from the bottom, keeping the tension tight.
  8. Sear the seal. Place the wraps seam side down in a hot pan for 2 minutes until the edges are golden brown and fused.
  9. Flip and finish. Toast the other side for 1 minute until the tortilla feels firm and crisp.
  10. Rest and cut. Let the wraps sit for 60 seconds before slicing diagonally with a serrated knife.