Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1/2 cup Caesar dressing (homemade or store-bought)
- 1/4 cup grated Parmesan cheese
- 2 cups chopped romaine lettuce
- 4 large flour tortillas
- 1/2 cup croutons, crushed (optional for added crunch)
- 1 tablespoon lemon juice (optional, for a fresh kick)
Substitutions are welcome: try grilled shrimp instead of chicken for a seafood twist, or use kale in place of romaine for a nutrient boost. The beauty of this wrap lies in its versatility, much like the improvisational cooking I learned from my mother.
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Rub the chicken breasts with olive oil, then season generously with salt, pepper, and garlic powder. Place them on the prepared baking sheet.
- Bake in the oven for 20-25 minutes, or until the chicken is cooked through and juices run clear. Let it rest for a few minutes, then slice into thin strips.
- In a large bowl, combine the Caesar dressing, Parmesan cheese, and lemon juice. Toss in the sliced chicken, ensuring each piece is well-coated.
- Warm the tortillas slightly in a pan or microwave to make them pliable.
- Lay each tortilla flat and layer with romaine lettuce, a portion of the chicken mixture, and croutons if using.
- Fold in the sides of the tortilla and roll it up tightly from the bottom. Slice in half and serve immediately.
As you wrap these up, remember the gentle rhythm of my Nonna’s hands as she prepared meals for our family, each fold and tuck filled with love and care.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International