Grilled Chicken Caesar Wraps with Romaine and Parmesan

What you need

• 2 boneless, skinless chicken breasts, about 500 g (1 lb 2 oz) total
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground
• 200 g (3 cups) romaine lettuce, washed, dried and chopped
• 40 g (1/2 cup) parmesan, freshly grated
• 40 g (1/2 cup) garlic croutons, lightly crushed
• 120 ml (1/2 cup) Caesar dressing
• 4 large flour tortillas, 25-30 cm (10-12 in)

Method

Restated from the original video

1. 1

   Pound the thick end of each chicken breast so the meat is an even 2 cm (3/4 in) thick.

2. 2

   Rub the chicken with the olive oil, salt and pepper.

3. 3

   Heat a grill pan or frying pan over medium-high heat. Cook the chicken until browned on both sides and 74 °C (165 °F) in the thickest part, 5-7 min per side.

4. 4

   Rest the chicken for 5 min, then slice it into thin strips.

5. 5

   Toss the romaine, parmesan and croutons with the dressing in a large bowl.

6. 6

   Warm the tortillas in a dry pan for a few seconds per side so they fold without cracking.

7. 7

   Lay a line of salad and chicken across the lower third of each tortilla, leaving a gap at the edges.

8. 8

   Fold in the sides, then roll up tightly from the bottom and set each wrap seam side down.

9. 9

   For a crisp outside, toast the wraps seam side down in a hot dry pan, turning, until golden, 1-2 min per side. Cut in half and serve.

Imported from carlsbadcravings.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.