Directions

Grill the Chicken

1. Pound chicken breasts slightly to even thickness using a meat mallet.
2. Brush with olive oil, season with salt and pepper.
3. Heat a grill pan over medium-high heat.
4. Grill chicken for about 6 minutes per side or until fully cooked with nice char marks.
5. Let rest for 5 minutes, then shred into strips.

Make the Dressing (Optional)

1. Blend garlic and anchovies in a food processor until smooth.
2. In a bowl, whisk in the egg yolk, mustard, and lemon juice.
3. Gradually whisk in the olive oil until thick and creamy.
4. Season with salt and pepper to taste.

Assemble the Salad

1. In a large bowl, combine shredded chicken, romaine lettuce, Parmesan, and just enough Caesar dressing to coat. Mix gently to avoid sogginess.

Wrap It Up

1. Place a generous scoop of chicken Caesar salad in the center of each tortilla.
2. Fold up the bottom, then roll tightly into a wrap.
3. Serve warm or chilled.