Heat a large skillet over medium heat. Add the chicken, chicken broth, Italian seasoning, salt, and pepper. Bring the broth to a simmer and cook the chicken until the juices run clear, about 15 to 20 minutes depending on thickness. An instant read thermometer should read 165° degrees when inserted into the thickest part of the chicken breast.
1 ½ pounds boneless skinless chicken breasts, 1 ½ cups low-sodium chicken broth, 1 teaspoon Italian seasoning, Salt and pepper
Remove the chicken from the skillet to a waiting plate. Allow the chicken to rest for 10 minutes before shredding.
In a large bowl, toss the chicken, lettuce, cheese, and dressing.
6 cups romaine lettuce, 1 cup Parmesan cheese, ¾ cup Caesar dressing
Divide the Caesar salad mixture evenly among the tortillas. Roll the tortillas closed tucking in the sides to ensure the filling doesn’t fall out.
8 whole wheat tortillas
Cut the tortillas in half and serve with your favorite side. Save any leftovers in the refrigerator or for meal preparation for up to 2 days.
Notes
The calories listed are an approximation based on the ingredients and a serving size of 1 chicken Caesar wrap when the filing has been equally divided between 8 whole wheat tortillas. Actual calories will vary.