Grilled chicken, romaine and light Caesar folded in whole wheat tortillas for a protein-rich, quick lunch or dinner.
# What You’ll Need:
→ Protein
01 - 2 small boneless, skinless chicken breasts (about 9 ounces total)
02 - 1/2 teaspoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Wrap & Fillings
04 - 2 large whole wheat tortillas (10-inch)
05 - 2 cups romaine lettuce, chopped
06 - 2 tablespoons grated Parmesan cheese
→ Caesar Dressing
07 - 3 tablespoons light Caesar dressing (store-bought or homemade)
# How to Make It:
01 - Heat a grill pan or skillet over medium-high heat. Pat chicken dry, brush both sides with 1/2 teaspoon olive oil, and season evenly with salt and freshly ground black pepper.
02 - Place chicken on the hot pan and cook 6 to 7 minutes per side until an instant-read thermometer registers 165°F (74°C) or juices run clear.
03 - Transfer chicken to a cutting board and let rest for 2 minutes to retain juices, then slice thinly against the grain.
04 - Lay the tortillas flat and spread 1 1/2 tablespoons of light Caesar dressing over the surface of each one.
05 - Distribute chopped romaine evenly down the center of each tortilla, top with the sliced chicken, and sprinkle 1 tablespoon grated Parmesan over each portion.
06 - Fold the short sides in toward the center, roll the tortilla tightly to enclose the filling, slice each wrap in half on the bias, and serve immediately.
