Chicken Caesar Wraps

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  0.7 lbs Chicken Breast, Boneless Skinless

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

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tbsp Parmesan Cheese

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

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  0.3 tsp 1/4 tsp Italian seasoning ($0.02)
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  0.3 tsp Garlic powder
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  0.3 tsp 1/4 tsp salt ($0.02)
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  0.3 tsp 1/4 tsp black pepper ($0.02)
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  1 tbsp Butter
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  0.3 cup Bread Crumbs, Panko, Dry
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  0.3 tsp 1/4 tsp Italian seasoning ($0.02)
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  0.3 tsp 1/4 tsp salt ($0.02)
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  0.3 tsp 1/4 tsp black pepper ($0.02)
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  2 cup Lettuce, Romaine
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  0.5 cup Tomato, Cherry
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  0.3 cup Caesar dressing
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  4 Flour Tortillas(180g)

Instructions

1. 1Cut the chicken breast into ½-inch pieces. Place in a bowl and toss with olive oil, grated Parmesan, garlic powder, salt, and pepper until evenly coated.
2. 2Heat a large skillet over medium-high heat and add olive oil. Once shimmering, add the seasoned chicken and cook 5–7 minutes, stirring occasionally, until golden brown and internal temperature reaches 165°F. Transfer to a plate to cool.
3. 3In a small skillet over medium heat, melt the salted butter and add the panko breadcrumbs, garlic powder, salt, and pepper. Cook 3–4 minutes, stirring constantly, until the breadcrumbs are golden brown and fragrant. Transfer to a separate plate to cool.
4. 4Wash, drain, and chop the romaine lettuce. Halve the cherry tomatoes.
5. 5In a large bowl, combine the cooled chicken, lettuce, tomatoes, grated Parmesan, cooled breadcrumbs, and Caesar dressing. Toss until evenly mixed.
6. 6Divide the mixture evenly into 4 portions. Lay each flour tortilla flat, place one portion in the center, fold the bottom edge up and the sides in, then roll tightly to the top. Secure each wrap with a toothpick.
7. 7Slice each wrap in half and divide evenly into 4 airtight containers while still warm. Store refrigerated and consume within 3 days.