Chicken Caesar Salad Wrap
Recipe for the Greek Yogurt Caesar Dressing, click here.
Servings: 2
Ingredients
- romaine lettuce chopped
- rotisserie chicken* shredded
- little toasts**
- 1 to 2 seedless cucumbers sliced lengthwise
- tomato slices optional
- Greek yogurt caesar dressing see link above for the recipe
- parmesan cheese freshly grated
- salt and pepper to taste; optional
- 2 Burrito sized tortillas
- 1 tablespoon olive oil
Instructions
- Working on a large cutting board, chop your romaine lettuce, top with the shredded rotisserie chicken and homemade crispy toasts. Add cucumber slices and tomatoes (if using) and chop everything up to the size and consistency that you want.
- Drizzle dressing over the salad, add freshly grated parmesan cheese and salt and pepper to taste (if desired).
- To wrap: Place some salad in the center of your Burrito sized tortilla. To fold: Fold over both sides of the tortilla towards the center and (if wanting to roll), roll it closed from one end to the other. Rolling carefully so the salad doesn't fall out. If wanting to make a smaller "wrap": fold over both sides of the tortilla towards the center and then fold over the top and fold over the bottom to close.
- At stovetop: Using a pan over medium high heat, add the olive oil and then place the burrito wrap with the folded ends side down to seal the wrap closed. Let cook and brown for a few minutes, flip and brown the other side. Repeat with the second wrap. Serve with more Greek yogurt caesar dressing if desired. Slice and enjoy!
Notes
*I also love using this chicken marinade and making my own chicken breast
**drizzle olive oil over bread slices and season with salt and pepper. You can also add a sprinkle of smoked paprika if you want a little kick. Bake bread slices in a 350 degree oven for about 20 to 25 minutes (depending on how crispy you want them).
Recipe for the Greek Yogurt Caesar Dressing, click here.