Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (450g), patted dry
- 1 tbsp olive oil (15ml)
- 1 tsp kosher salt (5g)
- 0.5 tsp black pepper (2g)
- 4 cups romaine lettuce, chopped and dried
- 0.33 cup shaved parmesan cheese
- 1 cup rustic croutons, slightly crushed
- 0.5 cup creamy Caesar dressing
- 4 large flour tortillas (10-inch)
Instructions
- Season chicken with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sear chicken for 5–6 minutes per side until golden and cooked through (165°F internal temperature).
- Rest chicken for 5 minutes, then slice.
- In a bowl, toss romaine, parmesan, croutons, and Caesar dressing until evenly coated.
- Warm tortillas slightly.
- Fill tortillas with salad mixture and sliced chicken.
- Fold and roll tightly into wraps.
- Toast seam-side down in a skillet for 1–2 minutes per side until lightly golden.
- Slice and serve.
Notes
- Dry lettuce thoroughly to keep dressing creamy.
- Slightly crush croutons to avoid tearing tortillas.
- Let chicken rest before slicing for juiciness.
- Serve immediately after toasting for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Skillet
- Cuisine: American