Infinite Cook Shop

Ingredients

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Chicken:

4 boneless skinless chicken breast halves (about 8-ounces each)

1/4 cup extra-virgin olive oil

Zest of 1 lemon (about 1 teaspoon)

1/4 cup freshly squeezed lemon juice (about 2 lemons)

2 cloves garlic, minced or grated

Kosher salt and freshly ground black pepper
Sour Cream Caesar Dressing:

1 cup low-fat sour cream

2 tablespoons grated Parmesan

1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

1 anchovy, smeared with a fork to a paste

1/2 clove garlic, minced or grated

Kosher salt and freshly ground black pepper
Sandwich Build:

1/2 pint cherry tomatoes, quartered

1 heart romaine lettuce, chopped into bite-size pieces

Parmesan Croutons, recipe follows

Four 12-inch sundried tomato tortillas, toasted with a little oil
Parmesan Croutons:

1/2 French baguette day-old, crust removed and cut into 1/2-inch cubes (about 4 cups)

2 tablespoons grated Parmesan

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

Directions

For the chicken: Place the chicken in a shallow dish just large enough to hold them. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined. Pour the oil mixture over the chicken and toss to coat. Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight.
Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the oil mixture and pat dry. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side. Transfer the chicken to a plate to cool slightly. Thinly slice the chicken against the grain and set aside.
For the dressing: Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl.
For the sandwich build: Place the sliced chicken, 1/2 cup sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl. Toss to coat evenly. Fill each tortilla with the chicken mixture.
Parmesan Croutons:
Yield: 4 cups
Preheat the oven to 375 degrees F. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper. Drizzle with the oil and mix well. Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes.

Ingredients
3/4 cup reduced-fat creamy Caesar salad dressing
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper
3 cups cubed cooked chicken breast
2 cups torn romaine
3/4 cup Caesar salad croutons, coarsely chopped
6 whole wheat tortillas (8 inches), room temperature

Directions
In a large bowl, combine the dressing, cheese, garlic powder and pepper. Add the chicken, romaine and croutons. Spoon 2/3 cup chicken mixture down the center of each tortilla; roll up.
Nutrition Facts
1 wrap: 337 calories, 12g fat (2g saturated fat), 57mg cholesterol, 730mg sodium, 29g carbohydrate (2g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat

Ingredients

3 cups romaine lettuce shredded
2 cups chicken cooked, chopped
6 slices bacon cooked, chopped
¼ cup parmesan cheese grated
¼ cup croutons
½ cup Caesar dressing
5-6 8-inch flour tortillas

Instructions

Add the first 5 ingredients to a medium bowl.
Mix in caesar dressing until evenly coated.

Spoon into tortillas and enjoy!