Dairy-Free Chicken Caesar Salad Wraps

Ingredients

• about 680 g Chicken Breast
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 head Romaine Lettuce
• 1 cup Dairy-Free Caesar Dressing
• 1/4 cup Dairy-Free Parmesan Cheese
• 4 count Whole Wheat Tortillas

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

Instructions

1. 1Cut the about 680 g Chicken Breast into bite-sized pieces.
2. 2Heat the 2 tbsp Olive Oil in a 30.48 cm skillet over medium heat, which is about 175°C.
3. 3Add the about 680 g Chicken Breast pieces to the hot skillet and season them with the 1/2 tsp Salt and 1/4 tsp Black Pepper.
4. 4Cook the chicken for 8-10 minutes, turning occasionally, until it is golden brown and the internal temperature reaches 74°C. Remove the chicken from the skillet and set aside.
5. 5Wash and chop the 1 head Romaine Lettuce.
6. 6In a large bowl, combine the cooked chicken, the chopped 1 head Romaine Lettuce, the 1 cup Dairy-Free Caesar Dressing, and the 1/4 cup Dairy-Free Parmesan Cheese.
7. 7Divide the chicken and lettuce mixture evenly among the 4 count Whole Wheat Tortillas.
8. 8Wrap each tortilla tightly to enclose the filling and serve immediately.

Substitutions

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