Chicken Caesar Wrap

Cook the chicken (see Notes): Pat the chicken dry with a paper towel, then slice it in half horizontally (if not already butterflied; see How to Butterfly a Chicken Breast ). Sprinkle the chicken on both sides with the kosher salt . Add up to ¼ teaspoon additional salt to ensure chicken is fully seasoned. In a small bowl, garlic powder, onion powder, smoked paprika, grated Parmesan cheese and a few grinds of black pepper. Sprinkle both sides of the chicken with the mixture. Heat the olive oil in a large nonstick or cast iron skillet and over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides (cook in batches as necessary). When the internal temperature is 165°F, or the center is no longer pink, remove to a platter and rest 5 minutes before slicing into strips or pieces.

Make the dressing: Make the Caesar dressing (or use purchased).

Make the wrap: For each wrap, place 1 serving of the cooked chicken in a bowl with the romaine, Caesar dressing, cherry tomatoes, croutons, and Parmesan cheese.

Place in the filling into the center of a tortilla with a 1-inch border. Make a burrito style-wrap by folding in each side of the tortilla, then rolling it up from the bottom. Slice the wrap in half diagonally.

Eat immediately. If desired, you can wrap it up in parchment or wax paper for storage and refrigerate until serving for a few hours, but it does become soggy over time. (Do not wrap in plastic, or the wrap becomes soggy.)