Every time we visit Nashville Shelby likes to go to his favorite restaurant, Jackson's Bar and Bistro and he always gets the Chicken Caesar Salad Wrap. Since we don't make it to Tennessee very often, I started recreating this meal at home. It's a good thing too because I don't even see this on their menu anymore. (Don't you hate it when a restaurant cuts your favorite dish?) These wraps are great in the summer because they have a light, fresh taste and are quick and easy to throw together. Enjoy!
Chicken Caesar Salad Wrap
2 Tablespoons Vegetable Oil
3 Chicken Breast Halves, cut into thin strips
Fresh Ground Black Pepper
1 head of Romaine Lettuce, shredded
8oz Provolone Cheese, shredded
6 large Spinach Tortillas
Classic Caesar Salad Dressing
In large skillet, heat oil over medium-high heat. Add half of the chicken strips and grind some fresh black pepper over the top. Flip and grind more pepper over the other side. Cook until lightly browned. Turn and lightly brown the other side. Continue cooking until no longer pink in the middle. Remove to a paper towel lined plate. Repeat with remaining chicken. Add more oil as needed.
In the center of your tortilla fill with a handful of lettuce, some cheese, chicken, dressing, and then a little more lettuce. Roll up like a burrito: fold an inch or two of each end over the filling then fold the sides over that. Cut in half and serve.
Makes: 6 Wraps