Dairy-Free Chicken Caesar Salad Wraps

Instructions

1. 1Preheat your grill to medium-high heat, which is approximately 200-230°C. Pat the about 680 g chicken breasts dry with paper towels, then brush them evenly with the 2 tbsp olive oil. Season the about 680 g chicken breasts on all sides with the 1 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp black pepper.
2. 2Place the seasoned about 680 g chicken breasts directly on the preheated grill. Grill for 6 to 8 minutes per side, until a meat thermometer inserted into the thickest part of the chicken reads 74°C and the juices run clear. Transfer the grilled chicken to a clean cutting board.
3. 3Allow the grilled chicken breasts to rest on the cutting board for 5 minutes; this helps the juices redistribute, keeping the chicken moist. Once slightly cooled, slice the about 680 g chicken breasts into 1.27 cm wide strips.
4. 4Thoroughly wash the 1 head of romaine lettuce under cold running water. Chop the 1 head of romaine lettuce into about 2.5 cm bite-sized pieces.
5. 5In a large mixing bowl, combine the chopped 1 head of romaine lettuce, the sliced about 680 g chicken strips, the 0.75 cup dairy-free Caesar dressing, and the 0.25 cup vegan Parmesan cheese. Gently toss all ingredients together until the lettuce and chicken are well coated with the dressing.
6. 6Lay out the 4 large whole-wheat tortillas on a clean, flat surface. Divide the salad mixture evenly, placing it down the center of each of the 4 large whole-wheat tortillas. Fold in the short sides of each tortilla, then tightly roll them up from one of the long sides to create secure wraps.
7. 7Serve the Dairy-Free Chicken Caesar Salad Wraps immediately. If not serving right away, cover the wraps tightly with plastic wrap and chill them in the refrigerator for up to 2 hours.

Substitutions

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