Chicken Caesar Wraps

Ingredients

• 600 gBoneless skinless chicken breasts, sliced into strips
• 1 headRomaine lettuce, chopped
• ½ cupGrated parmesan, grated
• ½ cupMayonnaise
• 1 lemon, juiced
• 2 tbspDijon mustard
• 4 largeLarge flour tortillas (10 in)
• 1 tbspOlive oil
• 1 tspSalt
• 1 tspGround black pepper
• 1 tbspApple cider vinegar

Method

1. In a small bowl, whisk together the 120 ml mayonnaise, juice from 1 lemon, 30 ml dijon mustard, 15 ml cider vinegar, 2.5 g black pepper, and 3 g salt to create the Caesar-style dressing. Set aside.
2. Heat 15 ml olive oil in a large skillet over medium-high heat. Add the 600 g chicken breast strips and season with the remaining 3 g salt. Cook, stirring occasionally, for 8-10 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) with no pink remaining.⏱ 10 min timer in cook mode
3. While the chicken cooks, chop the 200 g romaine lettuce and grate the 50 g parmesan cheese.
4. Warm the 4 large flour tortillas by microwaving them for 15-30 seconds each or briefly heating them in a dry skillet until pliable.⏱ 30 sec timer in cook mode
5. To assemble, lay out each warm tortilla. Spread a generous amount of the Caesar-style dressing onto each tortilla. Top with chopped romaine lettuce, cooked chicken strips, and grated parmesan cheese.
6. Roll up the tortillas tightly to form wraps. Serve immediately.