Crispy Chicken Caesar Salad Wraps

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 1 lb boneless skinless chicken breasts
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 large romaine hearts
• 3/4 cup freshly grated Parmesan
• 1/2 cup Caesar dressing
• 1 tbsp fresh lemon juice
• 4 large flour tortillas
• 1 cup croutons
• 1 cup, halved cherry tomatoes

Instructions

1. 1Pat the chicken breasts dry and slice them horizontally into thin cutlets so they cook evenly and stay juicy. Season both sides generously with garlic powder, paprika, salt, and black pepper.
2. 2Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken cutlets in a single layer and cook 4–5 minutes per side until deep golden and the internal temperature reaches 165°F. Transfer to a cutting board and rest 5 minutes.
3. 3While the chicken rests, chop the romaine into bite-size ribbons and place in a large bowl. Add the halved cherry tomatoes, half the Parmesan, and the croutons.
4. 4Slice the rested chicken into thin strips against the grain. Drizzle with the remaining olive oil and a squeeze of lemon juice.
5. 5Pour the Caesar dressing over the romaine mixture and toss until every leaf is lightly coated. Taste and adjust salt if needed.
6. 6Warm the tortillas one at a time in a dry skillet over medium heat for 20–30 seconds per side until pliable and lightly toasted.
7. 7Divide the dressed salad evenly among the four tortillas, leaving a 1-inch border. Top each with sliced chicken and the remaining Parmesan.
8. 8Fold in the sides of each tortilla, then roll tightly from the bottom up like a burrito. Slice each wrap in half on a diagonal and serve immediately, or wrap tightly in parchment for work lunches.