Yield: 2 Servings
Measure | Ingredient |
---|---|
2 \N | 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 |
\N \N | ;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)