1 1/2Lbs.Chicken(we used boneless, skinless, breasts)
1 1/2CupsChicken Broth
SaltandPepper to Taste
6CupsRomaine Lettuce(finely chopped or shredded)
1CupParmesan Cheese(shredded or shaved)
8LargeWhole Wheat Tortillas
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.
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. 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.
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.
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.