Yield: 2 Servings
|2||Skinless boneless chicken breasts; cooked|
|4 cups||Romaine lettuce; torn into bite-sized pieces|
|2 larges||Plum tomatoes; diced|
|¼ cup||Caesar salad dressing|
|2 larges||Whole wheat tortillas (10")|
|¼ cup||Grated Parmesan cheese|
|;salt & pepper to taste|
1. Cut chicken into strips and place in a medium-sized bowl; season with salt and pepper. Add lettuce, tomatoes and ¼ cup dressing.
Toss to combine.
2. Divide filling between tortillas, placing filling on bottom quarter. Add cheese and freshly ground pepper. Fold bottom flap up over filling; fold the two sides in toward center, overlapping slightly. Serve with additinal Caesar dressing.
Source: the Burrito Beach restaurant (printed in the Chicago Tribune, January 15, 1997)