This chicken Caesar wrap recipe has you pan fry the chicken pieces and in the final stages add the caesar dressing to the cooked chicken, allowing it to simmer for a few minutes extra minutes. These flavor filled chicken pieces are then used in the wrap.
Cut the chicken into bite sized pieces.
In a small bowl, mix together mustard powder, white vinegar and honey and set aside.
Heat the olive oil in a large skillet over medium heat.
Add the garlic and saute for 2-3 minutes until softened.
Add the chicken pieces and cook about 8-10 minutes until no pink is showing.
Add the mustard/vinegar mixture and cook on low for another 5 minutes, stirring well.
Turn off and transfer the cooked chicken to a plate to let cool for a few minutes before adding to the wraps.
Lay out the 4 tortillas.
Divide the lettuce into the 4 wraps along with the red pepper and onion slices.
Top with grated cheese.
Divide the cooled chicken between the wraps and roll up each wrap into a log.
Serve each one on lettuce leaves with a handful of bite size tomatoes.