Ingredients:

  • 2 Large (25 cm) Flour Tortillas
  • 3 cups Romaine Hearts, chopped into 2.5 cm ribbons
  • 2 cups Pre cooked Chicken Breast, sliced into thin strips
  • 1/3 cup Premium Caesar Dressing
  • 1/4 cup Shredded Parmigiano Reggiano
  • 1/2 cup Garlic Butter Croutons, lightly crushed into pebble sized pieces
  • 1/2 tsp Coarse Black Pepper
  • 1 tsp Fresh Lemon Juice

Instructions:

  1. Chop the 3 cups of romaine hearts into 2.5 cm ribbons. Note: Larger pieces make the wrap difficult to fold, while smaller shreds turn to mush.
  2. Take the 1/2 cup of croutons and lightly crush them while still in the bag. You want a mix of small pebbles and coarse dust.
  3. Slice the 2 cups of pre cooked chicken into thin, 5 cm strips. Strip style cuts are easier to align for a tight roll than cubes.
  4. In your large bowl, whisk together the 1/3 cup of Caesar dressing, 1 tsp of lemon juice, and 1/2 tsp of coarse black pepper until the mixture looks glossy and uniform.
  5. Add the chicken, romaine, and 1/4 cup of Parmigiano Reggiano to the bowl. Use tongs to coat everything until every leaf is shimmering with dressing.
  6. Fold in the crushed croutons last. Note: We do this at the final second to ensure they don't lose their crunch before assembly.
  7. Lay the 25 cm tortillas flat. Place half the mixture in the center of each, leaving about 5 cm of space on the sides.
  8. Fold the sides in first, then pull the bottom flap over the filling. Tuck it tightly and roll forward until the seam is secured at the bottom.
  9. Place the wrap seam side down for 30 seconds. This allows the weight to seal the edge before you slice it diagonally.