Ingredients:
- 2 Good Ranchers’ Chicken Breasts or 1 Cup of Seed Oil Free Chicken Nuggets
- 2 burrito-sized Tortillas
- 2 cups Romain Lettuce, chopped
For the Caesar Dressing:
- 2 tbsp Dijon Mustard
- ½ cup Mayonnaise
- 1 tsp Worcestershire sauce
- 2 cloves Garlic
- 2 tbsp Lemon Juice
- ½ cup Parmesan Cheese, grated and divided
- Salt and Pepper
- Garlic Powder
- Onion Powder
- Paprika
- 1 tbsp Olive Oil
- Croutons, crushed for crunch and measured with your heart
Instructions:
1. Place the chicken breasts between to pieces of cling wrap and flatten with a rolling pin. Season liberally with salt, pepper, garlic powder, onion powder, and paprika.
2. In a skillet heated to medium high, drizzle in olive oil and then add the chicken breasts. Brown each side of the chicken for 3-5 minutes until the internal temperature is 165 degrees.
3. Rest the chicken on a cutting board while you make the Caesar Dressing. In a blender combine the Dijon mustard, Mayonnaise, Worcestershire sauce, garlic, lemon juice, ¼ cup parmesan cheese, and a good helping of salt and pepper. Blend until the garlic is incorporated. Once the chicken has rested, chop into bite sized pieces.
4. In a large bowl add the chopped Romain lettuce, crushed croutons, chicken bites, ¼ cup parmesan cheese, and two heaping spoonfuls (about ¼ cup) of Caesar dressing.
5. Toss together and roll the chicken Caesar mixture into a large burrito-sized tortilla wrap.
6. Heat a skillet on medium and lightly brush the bottom of the skillet with some olive oil. Toast the wrap on all sides to form a crunchy exterior.
7. Cut in half and serve with extra Caesar dressing to dip!