The photos show crispy chicken strips, crunchy lettuce, creamy Caesar dressing, Parmesan, and flour tortillas grilled until golden and crisp.
Ingredients
- 4 large flour tortillas
- 12–16 oz (340–450 g) crispy chicken strips or chicken tenders
- 4 cups romaine lettuce, chopped
- ½ cup Caesar dressing
- ½ cup shredded or grated Parmesan cheese
- ¼ tsp black pepper
- Optional: 1 tbsp lemon juice
- Optional: extra Parmesan for topping
Instructions
- Cook the chicken: Prepare the crispy chicken strips according to the package directions until hot and crunchy. Cut into bite-size pieces.
- Make the Caesar filling: Add chopped romaine to a bowl. Toss with Caesar dressing, Parmesan, black pepper, and a squeeze of lemon juice if desired.
- Assemble: Lay one tortilla flat. Place a generous amount of Caesar lettuce in the center, then add crispy chicken and extra Parmesan.
- Fold: Fold the sides inward, then tightly roll the tortilla into a burrito-style wrap.
- Toast: Heat a lightly greased skillet or grill pan over medium heat. Place the wraps seam-side down and cook for about 2–3 minutes per side, until golden brown and crisp.
- Serve: Slice in half and serve immediately with extra Caesar dressing for dipping.
Tip: For the crispiest wraps, don’t overfill them and make sure the chicken is freshly cooked and crunchy before assembling.
