Dairy-Free Chicken Caesar Wraps

Ingredients

• about 450 g Chicken Breast
• 8 cups Romaine Lettuce
• 1 cup Dairy-Free Cashew Caesar Dressing
• 4 large Whole Wheat Tortillas
• 1/4 cup Dairy-Free Parmesan Cheese
• 4 slices Bacon (Turkey or Regular)

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

Instructions

1. 1Place the about 450 g Chicken Breast in a medium saucepan. Add enough water to cover the chicken. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until the internal temperature reaches 74°C. Remove the chicken from the water and let it rest for 5 minutes. Once cooled slightly, dice or shred the about 450 g Chicken Breast into bite-sized pieces.
2. 2While the chicken is cooking, prepare the bacon. Place the 4 slices of Bacon in a cold 25.4 cm skillet. Cook over medium heat for 8-12 minutes, turning occasionally, until the bacon is crispy. Transfer the bacon to a plate lined with paper towels to drain. Once cooled, crumble the 4 slices of Bacon.
3. 3Wash the 8 cups of Romaine Lettuce thoroughly. Pat it dry with paper towels or use a salad spinner. Chop the 8 cups of Romaine Lettuce into bite-sized pieces.
4. 4Lay out the 4 large Whole Wheat Tortillas on a clean, flat surface. Spread approximately 1/4 cup of the 1 cup Dairy-Free Cashew Caesar Dressing evenly over the inside of each tortilla, leaving a small border around the edges.
5. 5Evenly distribute the chopped 8 cups of Romaine Lettuce over the dressing on each tortilla. Next, top the lettuce with the diced or shredded about 450 g Chicken Breast, followed by the crumbled 4 slices of Bacon.
6. 6Sprinkle about 1 tablespoon of the 1/4 cup Dairy-Free Parmesan Cheese over the chicken and bacon on each tortilla. Carefully fold in the sides of each tortilla, then tightly roll them up from the bottom to create the wraps.
7. 7Serve the 4 Dairy-Free Chicken Caesar Wraps immediately.

Substitutions

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