Tender chicken breast, crisp romaine, and creamy Caesar dressing wrapped in a soft tortilla for an easy, satisfying lunch.

Scale

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

4 large flour tortillas (10-inch)

2 cups chopped romaine lettuce

1/2 cup Caesar dressing

1/2 cup shredded Parmesan cheese

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1. Heat a skillet over medium heat. Rub chicken breasts with olive oil, salt, pepper, and garlic powder.

2. Cook chicken for 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.

3. Warm tortillas slightly to make them easier to roll.

4. In a bowl, toss chopped romaine with Caesar dressing and Parmesan cheese.

5. Divide sliced chicken evenly among tortillas. Top with dressed lettuce mixture.

6. Fold in the sides and roll tightly into wraps. Slice in half and serve.

For extra flavor, warm the sliced chicken in the skillet for 1 minute before assembling so it stays juicy inside the wrap.