Chicken Caesar Wrap
Try this delicious Chicken Caesar Salad Wrap for lunch! Flavorful grilled chicken, crispy romaine lettuce, tomatoes, croutons, and parmesan cheese tossed in your favorite Caesar dressing.
Servings: 6 people
- 2 large chicken breasts
- Juice of 1 small lemon
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1 teaspoon Kosher salt
- Ground black pepper
- A drizzle of olive oil
- 1 large head romaine lettuce, chopped
- 2 cups cherry tomatoes, halved
- 1 cup shredded or grated parmesan cheese
- 1 cup store-bought caesar dressing (or more to taste)
- 6 large flour tortillas
Pound chicken breasts to ½ inch thick. Place chicken in a Ziploc bag with lemon juice, oregano, minced garlic, 1 teaspoon salt, and pepper. Let sit for 15 minutes in the fridge.
Heat some olive oil on a skillet or grill pan on medium heat. Cook chicken, 6-8 minutes on each side until cooked through or until internal temperature reaches 165 degrees F. Remove from pan and let rest for 10 minutes. Cut into 1/2 inch cubes.
In a large bowl, combine chicken cubes, romaine lettuce, cherry tomatoes, cheese, croutons, and Caesar dressing. Mix. You can adjust the amount of dressing to your liking.
Place about 1 1/2 to 2 cups of the salad on each flour tortilla, and wrap. To wrap each tortilla: place filling on the top half of the tortilla, then fold in the left and right sides and hold with four fingers. Using your thumbs, fold in the bottom side up, and roll to seal.