# Components:
→ For the Chicken
01 - 1 large boneless, skinless chicken breast (approximately 7 oz)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon ground black pepper
→ For the Wraps
06 - 2 large flour tortillas (about 10 inches each)
07 - 2 cups chopped romaine lettuce
08 - 1/2 cup cherry tomatoes, halved (optional)
09 - 1/4 cup freshly grated parmesan cheese
10 - 4 tablespoons Caesar dressing
11 - 1/2 cup croutons, roughly crushed
12 - Freshly ground black pepper, to taste
# Directions:
01 - Pat the chicken breast dry and coat with olive oil, garlic powder, salt, and black pepper.
02 - Heat a skillet over medium-high. Sear chicken 4–5 minutes per side until golden and the internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
03 - Briefly warm each tortilla in a dry pan or microwave for 10 seconds to improve flexibility.
04 - Lay a tortilla flat. Make one cut from center out to the edge. In separate quarters, layer half the romaine and tomatoes, then sliced chicken, then parmesan and croutons, then Caesar dressing with black pepper.
05 - Fold each filled quarter over the next, starting at the cut, to create a triangular, layered wrap.
06 - If desired, place folded wraps seam side down in a dry skillet over medium heat and grill 2 minutes per side until lightly crisped.
07 - Serve wraps immediately while warm.
