Chicken Caesar Wrap

Ingredients

• ¾ lb boneless, skinless chicken breasts
• ½ tsp each salt and pepper
• 2 tbsp olive oil
• ¾ cup Caesar dressing
• 2 tortillas large flour tortillas
• 2 cups romaine lettuce, chopped
• ½ cup parmesan cheese, grated
• 1 cup cherry tomatoes, halved

Instructions

1. 1

   Place each chicken breast on a cutting board and lay your hand flat on top of it to hold it steady. Using a sharp knife, carefully slice each breast horizontally in half, creating two thinner pieces from one thick piece.

2. 2

   Sprinkle both sides of each chicken piece evenly with salt and pepper — about 1/4 teaspoon of each per piece — so the surface is lightly coated.

3. 3

   Chop the romaine lettuce into bite-sized pieces, about the size of your pinky fingernail, and place them in a medium bowl.

4. 4

   Halve the cherry tomatoes by placing each one stem-side down and slicing straight down through the middle into two equal pieces.

5. 5

   Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

6. 6

   Place both chicken pieces in the hot skillet and listen for a steady, loud sizzle. Cook without moving them for 6 minutes, until the bottom turns the color of caramel.

7. 7

   Using tongs or a spatula, flip each chicken piece over and cook the other side for 5 minutes, until it reaches the same golden-brown color as the first side.

8. 8

   Transfer the chicken to a clean cutting board and let it rest, untouched, for 3 minutes so the juices stay inside the meat.

9. 9

   Slice each chicken piece crosswise (perpendicular to the length) into strips about 1/2 inch wide, the thickness of a pencil.

10. 10

    Drizzle 2 tablespoons of Caesar dressing into the bowl with the chopped romaine and toss with your hands until every piece is lightly coated.

11. 11

    Lay one tortilla flat on a clean plate and spread 1 tablespoon of Caesar dressing down the center in a thin line.

12. 12

    Divide the dressed lettuce in half and place half of it in a line on top of the dressing, leaving about 1 inch of space on each long side of the tortilla.

13. 13

    Divide the sliced chicken in half and layer half on top of the lettuce, pressing it gently so it sits flat.

14. 14

    Scatter half of the halved tomatoes (about 1/2 cup) over the chicken, then sprinkle 1/4 cup of grated parmesan evenly across the top.

15. 15

    Fold the two long sides of the tortilla inward, about 2 inches each, then roll the tortilla away from you starting at the closest edge, tucking and rolling tightly until you reach the far edge.

16. 16

    Repeat steps 11–15 with the second tortilla, remaining dressing, lettuce, chicken, tomatoes, and parmesan to make a second wrap.

17. 17

    Slice each wrap diagonally (from one corner to the opposite corner) to create two triangles, which makes it easier to hold and eat.

Tools you’ll need

• cutting board
• sharp chef's knife
• 12-inch skillet
• tongs or spatula
• medium bowl
• clean plate

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