Chicken Caesar Wrap

Ingredients

Parmesan Chicken

• 1 boneless, skinless chicken breast (about ⅔ lb.) ($2.67)
• 2 Tbsps olive oil, divided ($0.44)
• 1 Tbsp grated Parmesan ($0.10)
• 1/4 tsp Italian seasoning ($0.02)
• 1/4 tsp garlic powder ($0.02)
• 1/4 tsp salt ($0.02)
• 1/4 tsp black pepper ($0.02)

Buttered Breadcrumbs

• 1 Tbsp butter ($0.13)
• 1/4 cup Panko breadcrumbs ($0.13)
• 1/4 tsp Italian seasoning ($0.02)
• 1/4 tsp garlic powder ($0.02)
• 1/4 tsp salt ($0.02)
• 1/4 tsp black pepper ($0.02)

Wraps

• 2 cups chopped Romaine lettuce ($1.50)
• 1/2 cup grape tomatoes ($0.74)
• 1/2 cup Parmesan (grated or shredded) ($0.80)
• 1/3 cup Caesar dressing ($0.90)
• 4 large flour tortillas ($0.79)

Instructions 

• Cut the chicken breast into small ½-inch pieces. Place the chicken in a bowl and add 1 Tbsp olive oil, the Parmesan, Italian seasoning, garlic powder, salt, and pepper. Toss until the chicken is evenly coated in oil and seasoning.
• Heat a large skillet over medium. Once hot, add an additional 1 Tbsp olive oil and swirl to coat. Add the seasoned chicken and cook until browned and cooked through (about 5 minutes). If needed, add a couple tablespoons of water to the skillet to loosen the chicken before flipping. Set the chicken aside to cool.
• Next, prepare the buttered breadcrumbs. Add the butter, panko breadcrumbs, Italian seasoning, garlic powder, salt, and pepper to a small skillet. Cook over medium until everything is evenly mixed and the breadcrumbs are golden brown (about 3 minutes). Set the breadcrumbs aside to cool.
• Wash, drain, and chop the Romaine lettuce. Slice the grape tomatoes in half. Add the lettuce, tomatoes, Parmesan cheese, cooled chicken, breadcrumbs, and Caesar dressing to a bowl. Toss until everything is evenly mixed.
• Divide the salad mixture between 4 large flour tortillas. Fold and roll the tortillas up like a burrito (bottom first, fold in the sides, then continue to roll to the top). Use a toothpick to hold them closed, slice in half, then serve