Chicken Caesar Wraps

Ingrédients

• 2 large chicken breasts (skinless, boneless)
• Juice of 1 medium lemon (about 2 tablespoons)
• 2 tablespoons olive oil, plus more for pan
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 4 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded or grated parmesan cheese (plus more to taste)
• 3/4 cup store-bought croutons (plus more to taste)
• Store-bought caesar dressing, to taste
• 6 large flour tortillas

Préparation

1. 1

   Pound chicken breasts to ¾ inch thick. Place chicken in a resealable bag. To the bag, add the lemon juice, olive oil, oregano, garlic powder, salt, and pepper. Close the bag and shake to combine evenly. Let sit for 10 to 15 minutes.

2. 2

   Heat a few drizzles of olive oil in a skillet or grill pan over medium heat. Cook chicken, about 6 to 8 minutes per side until cooked through, or until internal temperature reaches 165 degrees F. Remove from pan and let it rest for 10 minutes. Dice.

3. 3

   In a large bowl, mix the diced chicken, romaine lettuce, cherry tomatoes, parmesan cheese, croutons, and the Caesar dressing to your liking. Toss to combine evenly.

4. 4

   Microwave the tortillas for just 10 to 15 seconds so they are easier to fold.

5. 5

   Assemble wraps: Place some filling on the top of the tortilla (do not overfill). Then fold in the left and right sides and hold with four fingers. Using your thumbs, fold in the bottom side up, and then roll to seal tightly, but without breaking it.

6. 6

   Optional: Toast the wraps! Melt some butter or olive oil in a hot skillet to griddle. Toast about 2 or 3 minutes per side until slightly golden brown.

7. 7

   To serve, cut into half if desired. Enjoy!