Chicken Caesar Salad Wraps

Ingredients

• about 450 g Boneless, skinless chicken breasts
• 8 cups Romaine lettuce, chopped
• 0.75 cup Dairy-free Caesar dressing
• 4 Whole wheat tortillas
• 1 tablespoon Lemon juice
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your grill to medium heat, which is about 175°C to about 205°C (175°C to 200°C).
2. 2In a small bowl, combine the 1 tablespoon of lemon juice, 0.5 teaspoon of garlic powder, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper. Whisk them together until well mixed. Use a brush to coat both sides of the about 450 g boneless, skinless chicken breasts with this mixture.
3. 3Place the seasoned chicken breasts on the preheated grill. Grill for 6 to 8 minutes on each side. The chicken is cooked through when it is no longer pink inside and reaches an internal temperature of 74°C.
4. 4Transfer the grilled chicken to a clean cutting board. Let it rest for about 5 minutes. This allows the juices to redistribute, keeping the chicken moist. After resting, slice the chicken breasts into strips.
5. 5In a large bowl, add the 8 cups of chopped romaine lettuce. Pour the 0.75 cup of dairy-free Caesar dressing over the lettuce and toss gently until all the leaves are coated.
6. 6Add the sliced chicken strips to the bowl with the dressed lettuce. Toss lightly to combine.
7. 7Lay out the 4 whole wheat tortillas. Divide the chicken and lettuce mixture evenly among the center of each tortilla.
8. 8Fold in the sides of each tortilla, then tightly roll it up from the bottom to create a wrap. Serve these wraps immediately.

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