Chicken Caesar Salad Wraps

Makes 3 wraps

Ingredients

For the Dressing:

• 3/4 cup mayonnaise (I prefer Vegenaise)

• 1 tsp Dijon mustard

• 1/3 cup grated Parmesan cheese

• 1 large lemon, juiced

• 3/4 tsp salt

• 1/4 tsp black pepper

For the Salad:

• 2 large romaine lettuce heads, chopped

• 5–6 pieces cooked chicken (I used chicken tenders in the video, but grilled chicken, rotisserie chicken, or whatever you prefer all work well)

• 1/2 cup croutons

For the Wraps:

• 3 burrito-sized flour tortillas

• Extra Parmesan cheese, for grating

Directions

For the Dressing:

1. Add all dressing ingredients to a bowl and whisk until smooth and fully combined. Set aside.

For the Salad:

1. Chop the romaine lettuce and place it into a large bowl.

2. Cut the chicken into bite-sized pieces and add to the bowl.

3. Add the croutons.

4. Pour in about 3/4 of the dressing and toss until evenly coated. Set aside.

For the Wrap Assembly:

1. Slightly warm the tortillas to make them easier to roll.

2. Spread a tablespoon of the remaining dressing onto the center of each tortilla.

3. Add 1/3 of the Caesar salad mixture to the middle of the wrap.

4. Grate extra Parmesan cheese over the top.

5. Fold in the sides, then tightly roll the wrap from top to bottom.

6. Heat a nonstick skillet over medium heat and lightly toast each wrap seam-side down until golden.

7. Remove from heat and, if desired, wrap in parchment paper before slicing in half.

Additional Notes:

• Add 1 tsp anchovy paste and a dash of Worcestershire sauce to the dressing for a more traditional Caesar flavor.

• For a cute presentation, roll the wraps in parchment paper and tie with kitchen twine.