Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) garlic powder
  • 1/2 teaspoon (2.5g) salt
  • 1/4 teaspoon (1.25g) black pepper
  • 1/2 cup (120ml) mayonnaise
  • 2 tablespoons (30ml) freshly grated Parmesan cheese, plus extra for garnish
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon (5ml) Dijon mustard
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/4 teaspoon (1.25g) Worcestershire sauce
  • Pinch of salt
  • Pinch of black pepper
  • 4 large (10-12 inch) flour tortillas (or whole wheat)
  • 8 cups (about 400g) chopped romaine lettuce, washed and dried well
  • 1/2 cup (50g) shredded Parmesan cheese
  • Optional: Croutons, lightly crushed (about 1/2 cup)

Instructions:

  1. Preheat grill to medium-high heat. Marinate chicken with olive oil, garlic powder, salt, and pepper. Grill chicken until cooked through (internal temperature reaches 165°F/74°C), about 6-8 minutes per side. Let rest for 5 minutes, then slice or dice.
  2. If making from scratch, whisk together mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, salt, and pepper in a mixing bowl until smooth.
  3. Lay out each tortilla on a clean surface. Spread a generous amount of Caesar dressing in the center of each tortilla.
  4. Add a bed of chopped romaine lettuce on top of the dressing. Add sliced or diced grilled chicken on top of the lettuce. Sprinkle with shredded Parmesan cheese and crushed croutons (if using).
  5. Fold in the sides of the tortilla, then tightly roll up the wrap from the bottom.
  6. Cut in half (optional) and serve immediately.