# What You’ll Need:
→ Chicken Preparation
01 - 1 large boneless, skinless chicken breast (about 7 oz)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon ground black pepper
→ Wrap Assembly
06 - 2 large flour tortillas (10-inch each)
07 - 2 cups chopped romaine lettuce
08 - 1/2 cup halved cherry tomatoes (optional)
09 - 1/4 cup freshly grated parmesan cheese
10 - 4 tablespoons Caesar dressing
11 - 1/2 cup roughly crushed croutons
12 - Freshly cracked black pepper, to taste
# Step-by-Step Guide:
01 - Pat the chicken breast dry with paper towels. Coat thoroughly with olive oil, garlic powder, salt, and black pepper.
02 - Heat a skillet over medium-high flame. Cook the chicken breast for 4 to 5 minutes per side, until golden brown and fully cooked (internal temperature 165°F). Transfer to a cutting board and let rest for 5 minutes, then slice thinly.
03 - Warm the flour tortillas in a dry skillet or microwave for 10 seconds to increase flexibility.
04 - Lay each tortilla flat. Using a knife, create a single cut from the center outward to one edge.
05 - Arrange half the romaine lettuce and tomatoes in one quarter of the tortilla. Place sliced chicken breast in the next quarter. Sprinkle parmesan and crushed croutons in the following section. Finish with Caesar dressing and freshly cracked black pepper in the last quarter.
06 - Starting at the cut, fold each quarter sequentially over the next section to form a compact, triangular wrap.
07 - Place wrapped tortillas seam-side down in a dry skillet. Grill on medium heat for 2 minutes per side, until lightly crisped.
08 - Serve the wraps immediately while warm.
