Chicken Caesar Wrap

Instructions

1. 1

   Pat the Chicken Breasts dry with paper towels. In a small Bowl, combine the Garlic Powder, Onion Powder, Kosher Salt, and Black Pepper. If the Chicken Breasts are very thick (more than 1 inch), pound them to an even thickness with a heavy pan or meat mallet. Rub both sides of each breast with Olive Oil, then coat evenly with the spice mix.

2. 2

   Heat a large Skillet over medium-high heat until hot. Add the Chicken Breasts and cook undisturbed for 5–6 minutes, until a deep golden-brown crust forms on the bottom. Flip and cook for another 4–6 minutes, until the internal temperature reaches 165°F at the thickest part.

3. 3

   Transfer the Chicken Breasts to a Cutting board and let it rest for 5 minutes — this keeps it juicy. Slice against the grain into thin strips or bite-sized pieces.

4. 4

   While the Chicken Breasts rests, make the dressing. In a small Bowl, Whisk together the Mayonnaise, minced Garlic, Lemon Juice, Worcestershire Sauce, and Dijon Mustard until smooth. Stir in the grated Parmesan Cheese and Black Pepper. Taste and add a pinch of Kosher Salt if needed. The dressing should be creamy, tangy, and well-seasoned.

5. 5

   In a large Mixing Bowl, combine the chopped Romaine Lettuce and shaved Parmesan Cheese. Drizzle with about half the Caesar dressing and toss to coat. Add more dressing to your preference — you want every leaf lightly coated but not soggy.

6. 6

   Warm the Flour Tortillas one at a time in the dry Skillet over medium heat for about 20–30 seconds per side, just until pliable and lightly toasted. Keep them wrapped in a clean kitchen towel to stay warm and flexible.

7. 7

   Lay a warm Flour Tortilla flat on your work surface. Arrange a quarter of the dressed Romaine Lettuce mixture in the center, leaving a 2-inch border on all sides. Top with a quarter of the sliced Chicken Breasts, a handful of crushed Croutons, and an extra drizzle of dressing if desired.

8. 8

   Fold the sides of the Flour Tortilla inward, then roll from the bottom up tightly, tucking the filling in as you go. For a sealed, toasty wrap, place it seam-side down back in the warm Skillet for 30–60 seconds to seal. Repeat with remaining Flour Tortillas and filling. Slice each wrap in half on a diagonal and serve immediately.

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