- 2-3 cups cooked chicken (shredded or chopped)
- 2 cups romaine lettuce, chopped
- ½ cup Caesar dressing
- ¼ cup Parmesan cheese
- 4 large flour tortillas
- Optional: croutons, avocado, cherry tomatoes, bacon bits
Step 1: Prep The ChickenIf your chicken is already cooked, just shred or chop it into bite-sized pieces.If you’re cooking from scratch:Season with salt and pepperCook for about 6–7 minutes per sideLet it rest before slicing (this keeps it juicy) Step 2: Build The Salad BaseChop your romaine into manageable pieces—not too big, not too fine.Add to a bowl with:Parmesan cheeseCroutons (if using)Try to keep the lettuce as dry as possible. It sounds minor, but it makes a difference. Step 3: Add The Dressing (Go Slowly)Here’s where people often go wrong.Don’t pour everything in at once.Start with half the dressing, toss gently, then add more if needed. You want it coated—not soaked. Step 4: Warm The TortillasThis step is easy to skip—but it helps.Warm tortillas for 10–15 seconds in the microwave or on a pan. It makes them softer and easier to roll. Step 5: Assemble The WrapsLay the tortilla flat and add your filling in the center.Keep it balanced:ChickenSaladA bit of everything in each biteAnd try not to overfill. It’s tempting, but it backfires. Step 6: Wrap It UpFold the bottom up, tuck in the sides, then roll forward tightly.If you want a slightly crispy finish, place the wrap seam-side down on a pan for 2–3 minutes. Step 7: Slice And ServeCut the wrap diagonally—it looks better and makes it easier to eat.Serve right away while everything is still fresh and crisp.
