Ingredients:

  • 8 oz boneless, skinless chicken breast, sliced into 1/2-inch strips
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 2 cups romaine hearts, chopped into ribbons
  • 1/4 cup shaved Parmesan cheese
  • 1/2 cup garlic croutons, lightly crushed
  • 1/3 cup premium creamy Caesar dressing
  • 2 large 10-inch flour tortillas
  • 1 tsp fresh lemon juice
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Pat the chicken breast dry with paper towels. Season both sides with garlic powder, smoked paprika, salt, and black pepper until evenly coated and orange tinted.
  2. Heat oil in a skillet over medium-high heat. Add chicken strips in a single layer and sear for 5 minutes, flipping once, until golden brown and firm to the touch.
  3. Remove chicken from the skillet and add 1 tsp of lemon juice. Move the chicken to a plate to rest.
  4. Warm the flour tortillas for 15 seconds per side in the still warm chicken pan until soft and flexible.
  5. In a large mixing bowl, toss 2 cups romaine, 1/3 cup dressing, 1/4 cup Parmesan, and 1/2 cup crushed croutons until every leaf is glossy.
  6. Lay the tortillas flat. Place half the salad in the center of a tortilla, then top with half the chicken. Fold the left and right sides of the tortilla inward over the filling. Pull the bottom flap over the center, tucking it tightly, and roll forward until the seam is on the bottom.