Grilled Chicken Caesar Wrap

oil for the grill
4 boneless skinless chicken breast halves, about 8 ounces each
3/4 teaspoon salt
1/4 plus 1/8 teaspoon fresh cracked black pepper
Caesar Dressing
1 pound hearts of Romaine, chopped into 1-inch pieces
4 (14-inch) flour tortillas

Make the Caesar Dressing. Wash and chop the Romaine.

Preheat a grill to medium-high and lightly oil the grill grates.

While the grill is heating, season the chicken breasts with 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper. Grill the chicken until golden on both sides and just cooked through, 6 to 8 minutes per side. Remove from the grill and transfer to a plate to cool to lukewarm. Slice thinly against the grain and reserve.

Toss the Romaine with enough Caesar dressing to coat. Reserve some of the dressing for adding to the wrap.

Note: If making as a packed lunch the night before, I would not toss the Romaine with the dressing nor spread the dressing directly on the tortillas as below, otherwise the lettuce and bread may become soggy. Place whole Romaine lettuce leaves, that have been dried, on the tortilla, then place all other ingredients including the dressing so the dressing gets rolled up inside the wrap and the tortilla is protected from it by the Romaine leaves.

Heat the tortillas over an open flame or in a large skillet for 10 to 15 seconds per side. Heating the tortilla makes it easier to fold.

On a clean work surface, spread 1 tablespoon Caesar dressing across the lower third of a tortilla (see Note above). Lay 1/4 of the chicken slices across the lower third of the tortilla leaving about 2-inches of space on the left and right sides. Top each with 1/4 of the salad, and fold the side of the tortilla closest to you over the salad and chicken. Then fold both sides of the tortilla in towards the center. Continue to fold and roll the tortilla away from you until a tight log forms. Lay the wrap seam side down, and slice diagonally to make 2 halves.

Continue with the remaining tortillas, chicken and salad.

Let the wrap sit for a minute or two to allow the tortilla to set its shape and hold together better. Serve immediately.

Wrap in plastic wrap or parchment paper if putting into the refrigerator overnight to take for lunch the next day.