Ingredients
Equipment
Method
Prepare and Grill the Chicken
- Preheat your grill or grill pan to medium-high heat. Lightly season 2 large chicken breasts with salt and pepper on both sides. Grill for about 6-7 minutes per side until the internal temperature reaches 165°F (75°C). Remove and let rest before slicing thinly.
Chop the Romaine Lettuce
- While the chicken is grilling, chop 1 cup of romaine lettuce into bite-sized pieces.
Mix the Filling
- In a mixing bowl, combine chopped romaine lettuce, 1/4 cup grated Parmesan cheese, and 1/2 cup crushed garlic croutons. Pour in 1/2 cup meat-free Caesar dressing and toss until evenly coated.
Cook the Turkey Bacon
- Cook 1/4 cup turkey bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into bite-sized pieces.
Assemble the Wraps
- Lay out 4 whole wheat tortillas. Divide the lettuce mixture evenly among them. Top each with sliced grilled chicken and crumbled turkey bacon. Optionally add more Parmesan.
Wrap It Up
- Fold the sides of each tortilla over the filling and roll tightly from the bottom up to form a wrap. Secure with a toothpick or wrap in parchment paper if desired.
Serve and Enjoy
- Serve immediately for the best texture and flavor. These wraps also travel well for packed lunches or picnics.
Notes
- Marinate chicken breasts for 30 minutes in olive oil, lemon juice, garlic, salt, and pepper for extra flavor.
- Swap Caesar dressing for Greek yogurt-based dressing to lighten the wrap.
- Use gluten-free wraps as an alternative to whole wheat tortillas if preferred.
- Crush garlic croutons just before assembling to keep them crispy.
- For a vegetarian option, substitute grilled chicken with roasted chickpeas or grilled portobello mushrooms.