Lunch

Grilled chicken:

• 2 chicken breasts, boneless and skinless
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Juice of 1 lemon

Caesar dressing:

• 1/3 cup mayonnaise
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Wraps:

• 4 large tortillas or wraps
• 2 cups romaine lettuce, chopped
• 1/2 cup croutons (optional)
• 1/4 cup Parmesan cheese, shaved or grated

Preparation:

Grilled chicken

• Preheat your grill or grill pan to medium-high heat.
• In a bowl, coat the chicken breasts with olive oil, garlic powder, paprika, salt, pepper, and lemon juice.
• Grill the chicken breasts for about 5 minutes on each side or until fully cooked and golden brown.
• Let the chicken rest for a few minutes, then slice into thin strips

Caesar dressing

• In a small bowl, mix the mayonnaise, grated Parmesan cheese, Dijon mustard, lemon juice, minced garlic, salt, and pepper. Whisk until the mixture is smooth.
• Taste and adjust seasoning if necessary.

Assemble the wraps

• Lay the tortillas flat and spread about 1 tablespoon of Caesar dressing on each.
• Layer with grilled chicken strips, romaine lettuce, croutons (optional), and a sprinkle of Parmesan cheese.
• Fold the sides of the wrap over the filling and roll tightly.

Serve

• Slice the wraps in half and serve immediately with your choice of sides.

Side Dish Suggestions:

• Sweet Potato Fries: Crispy, baked sweet potato fries add a sweet and savory contrast to the grilled chicken wraps.
• Cucumber and Tomato Salad: This salad is light and refreshing. It has a simple olive oil and lemon dressing. This dressing balances the rich flavor of Caesar dressing