Chicken Caesar Salad Wrap
Yield: 2 Ingredients- 2 cups romaine lettuce, chopped
- 1-2 slices bread of choice
- 1 Tbsp butter
- 2 small chicken breasts
- ¼ cup parmesan cheese
- 1 tbsp Italian seasoning
- 1 Roma tomato
- ½ red onion, diced
- 3 Tbsp caesar dressing
- 2 whole wheat flour tortillas
- Preheat the oven to 400℉. Wash and dry all produce.
- Cut the bread into 1-inch cubes. Melt 1 Tbsp butter and pour over bread cubes. Toss with half of the Italian seasoning, salt, and pepper and stir until coated.
- Season the chicken breasts with salt, pepper, and the remainder of the Italian seasoning. Add a drizzle of olive oil into a large pan and add the chicken breasts. Brown the chicken on each side for 2-3 minutes.
- Place seared chicken on one side of a baking sheet and bread cubes on the other. Bake until the chicken is cooked through and the bread is crispy, about 5-10 minutes. If the bread crisps before the chicken is done, remove the bread and put the chicken back in the oven.
- While the chicken is cooking, chop the lettuce, tomato, and onion. In a large bowl add chopped vegetables, caesar dressing, salt, pepper, and parmesan cheese. Toss until coated and combined.
- Thinly slice the chicken and add one to each tortilla. Divide the salad up and place on top of chicken. Top with a few croutons and roll up the tortilla. If it doesn’t burst at the seems, add more!
- 489 calories
- 38 g carbohydrates
- 31 g protein
- 21 g fat