Created on November 4th, 2013
Prepare Caesar Dressing first so the flavors can mix together.
In a small canning jar, combine lemon juice, parmesan cheese, yogurt, olive oil, garlic powder, salt and pepper.
Place lid on jar and shake vigorously until blended well.
Refrigerate until ready to serve.
Rinse Romain Lettuce.
Tear or cut into pieces.
Dry with paper towels or place in salad spinner to remove excess water.
Place in ziplock bag until ready to use.
Clean chicken (I like to remove extra skin and rinse in white vinegar)
Place in large ziplock baggy and seal.
Using a meat tenderizer or a small fry pan, pound chicken to flatten until even in thickness.
Heat a large griddle (sprayed with cooking spray) or a large nonstick skillet to medium - medium high heat.
Remove chicken from ziplock and season both sides with garlic salt and lemon pepper.
Place chicken on hot skillet and cook on one side 5-7 minutes, till golden.
Turn over and cook on other side, about 5 minutes.
If you're unsure if it's done, cut thickest part of the chicken to make sure there is no pink in the center.
Once done, remove from heat and let rest about 5 minutes.
Place on cutting board and slice into thin slices.
In a large bowl, combine romaine lettuce and Caesar dressing. Toss to coat well.
Place 1 wrap tortilla on counter, place Caesar salad onto tortilla.
Top with sliced chicken.
Fold up bottom half and the roll.
Wrap in foil and refrigerate until ready to eat or serve immediately and enjoy.
Can be refrigerated for 2 days.