Chicken Caesar Salad Wraps

Simple recipe.  Simple post.

Chicken Caesar Salad Wraps are included in the 30 Minute Supper section of the current issue of Cook's Country.  Fifteen minute supper was more like it!  

Simply whip up a caesar dressing, toss some romaine in it, chop up some rotisserie chicken, and wrap it all up in a tortilla.  I added some leftover bacon, because let's face it, I always add bacon.  Wrapping the wraps was the most difficult part and that wasn't hard after I channeled my inner Chipotle burrito maker.  My tips - tuck in the sides first, tightly tuck in the stuffing, roll and then use a tiny bit of dressing on the edges to keep them sealed.

I loved these wraps and can see this being a regular around here.  

Chicken Caesar Salad Wraps
Cook's Country, June/July 2012

1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 garlic clove, minced
1/4 cup olive oil
1 (2 1/2 pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
1 romaine lettuce heart (6 ounces), torn into bite-size pieces
4 (10-inch) flour tortillas

Whisk mayonnaise, Parmesan, lemon juice, Worcestershire, mustard, and garlic together until combined.  Whisk in oil slowly until thoroughly incorporated.

Toss chicken with half of dressing and toss romaine with remaining dressing.  Lay tortillas on counter.  Divide chicken equally among tortillas.  Top chicken on each tortilla with 1 cup dressed lettuce mixture and roll into wraps.  Serve.