Ingredients:

  • 1.5 lbs chicken breast, thinly sliced into strips
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 0.5 cup mayonnaise
  • 0.25 cup freshly grated Parmigiano-Reggiano
  • 2 tsp Worcestershire sauce
  • 1 tbsp fresh lemon juice
  • 1 tsp anchovy paste
  • 2 cloves garlic, minced
  • 2 heads Romaine hearts, chopped into 1-inch ribbons
  • 0.5 cup shaved Parmesan cheese
  • 0.5 cup smashed croutons
  • 4 extra-large flour tortillas (10-12 inches)

Instructions:

  1. Prep the chicken. Pat the 1.5 lbs of sliced chicken breast completely dry with paper towels.
  2. Season the meat. Toss the strips with 1 tsp garlic powder, 0.5 tsp smoked paprika, 0.5 tsp salt, and 0.25 tsp pepper until coated.
  3. Heat 1 tbsp olive oil in a skillet over medium high heat. Add chicken and cook for 5 minutes until golden and crackling.
  4. Whisk the dressing. In a small bowl, combine 0.5 cup mayo, 0.25 cup grated Parmigiano Reggiano, 2 tsp Worcestershire, 1 tbsp lemon juice, 1 tsp anchovy paste, and 2 minced garlic cloves.
  5. Prepare the greens. Wash and thoroughly dry the 2 heads of chopped Romaine.
  6. Smash the croutons. Place 0.5 cup croutons in a bag and lightly crush them.
  7. Combine the salad. In a large bowl, toss the Romaine with the prepared dressing, the 0.5 cup shaved Parmesan, and the smashed croutons.
  8. Warm the tortillas. Heat the 4 tortillas in a dry pan for 15 seconds per side until pliable and soft.
  9. Assemble the wraps. Divide the dressed salad among the tortillas and top with the warm chicken strips.
  10. Fold and secure. Fold the sides in first, then roll tightly from the bottom.