Sliced chicken, crisp romaine and Caesar dressing rolled into a quick, filling lunch.
Serves: 4 | Total time: 20 minutes
Ingredients
- 2 cups cooked chicken, sliced
- 4 large flour tortillas
- 3 cups chopped romaine
- 1/3 cup Caesar dressing
- 1/3 cup shaved Parmesan
- 1/2 cup croutons, crushed
Instructions
- Make sure any leftover chicken was cooked to 165°F and reheated or chilled properly.
- Toss the romaine with the dressing and Parmesan.
- Lay out the tortillas and divide the salad among them.
- Top with chicken and crushed croutons.
- Roll tightly, folding in the sides, and slice in half.
Pin Tip
Wrap each one in foil if packing for lunch so it holds its shape.
Food Safety
Cook chicken to an internal temperature of 165°F, measured with a thermometer in the thickest part without touching bone. Wash hands, boards and utensils after handling raw chicken.