Caesar Salad Wrap

Instructions

1. Prepare the chicken
   Season chicken breasts with salt, pepper, and garlic powder. Grill for 5-6 minutes per side until fully cooked (internal temperature of 165°F). Let rest for 5 minutes before slicing into thin strips.
2. Make the salad mixture
   In a large bowl, combine the chopped romaine lettuce, crushed croutons, Parmesan cheese, crumbled bacon (if using), and sun-dried tomatoes. Drizzle with Caesar dressing and lemon juice, then toss to coat evenly.
3. Warm the tortillas
   Lightly brush one side of each tortilla with olive oil. Heat a large skillet over medium heat and warm each tortilla for about 30 seconds per side until soft and pliable.
4. Assemble the wraps
   Lay the warmed tortillas on a clean work surface. Divide the Caesar salad mixture evenly among the tortillas, placing it in the center of each. Top with sliced grilled chicken.
5. Roll the wraps
   Fold in the sides of each tortilla, then roll up from the bottom, tucking in the sides as you go to create a tight wrap. If needed, secure with toothpicks.
6. Serve or store
   Cut each wrap in half diagonally and serve immediately. Alternatively, wrap tightly in parchment paper or plastic wrap and refrigerate for up to 24 hours.