Chicken Caesar Wrap

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  Tomatoes, Sun-Dried, Packed In Oil(120g)
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  Caesar dressing(80g)
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  Worcestershire Sauce(5g)

  Lea & Perrins is the standard. A little goes a long way.

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  Chicken Breast, Grilled(600g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Lettuce, Romaine(960g)
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  Parmesan Cheese(80g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  ¼ teaspoon kosher salt
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  ¼ teaspoon ground black pepper

Instructions

1. 1If using oil-packed sun-dried tomatoes, pat them dry with paper towels and set aside. If using dry-packed sun-dried tomatoes, place them in a small bowl, cover with hot water, and let sit for 5 minutes until softened, then drain and pat dry.
2. 2Place the Caesar dressing in a medium bowl and stir in the Worcestershire sauce until combined.
3. 3Add the cooked chicken breast, romaine lettuce, sun-dried tomatoes, and grated Parmesan to the dressing. Toss until all ingredients are evenly coated.
4. 4Lay out one wrap on a clean work surface and spread 1/4 of the chicken Caesar filling down the center, leaving 2 inches of space at the top and bottom.
5. 5Fold the two opposing sides of the wrap inward, then roll tightly from bottom to top until fully enclosed and the filling is secure.
6. 6Repeat with the remaining three wraps and remaining filling.
7. 7Slice each wrap in half on the diagonal if desired.
8. 8Divide the four wrapped halves evenly into 4 airtight containers, seal, and refrigerate for up to 4 hours, or serve immediately.