Italian Chicken Wrap

My family loves the salad at Olive Garden. When I saw the dressing at Costco in a two pack and for such a reasonable price I picked it up. My family loved it and was using it up quickly.

When I came across a wrap using Caesar dressing I wanted to make the wrap, but did not want to use Caesar dressing. My husband is really the only one who likes caesar dressing, so I did not want to buy a whole bottle for these wraps. Then it hit me, we all love the Olive Garden dressing so why not use that. 

The dressing was perfect in this wrap. The flavor was amazing and the parmesan crisps were delicious. They only change my family has requested is to use romaine lettuce next time. My girls are not a fan of spinach and my husband felt the romaine would add a nice crunch to the wrap. So next time I make these wraps I will use romaine lettuce and that is what I have included in the recipe.

Italian Chicken Wrap

Ingredients:

• 1/2 cup shredded parmesan cheese
• 2 boneless skinless chicken breasts
• 2 teaspoons olive oil, divided
• 1/2 tablespoon lemon juice
• 1/2 tablespoon Italian seasoning
• 1/4 teaspoon garlic powder
• romaine lettuce
• Olive Garden dressing
• 3 burrito size tortillas

Directions:

1. Preheat the oven to 400º F. Line a baking sheet with parchment paper or a silpat.
2. Place 8-1 tablespoon mounds of parmesan cheese onto the prepared baking sheet. Using the back of the measuring spoon, slightly spread the cheese out into a 1 1/2- 2 inch round circle.
3. Bake for 3 minutes then rotate the baking sheet and cook for additional 3-4 minutes or until the edges start to turn light brown.
4. Remove the baking sheet from the oven and let the parmesan crisps cool completely.
5. In a bowl whisk together 1 teaspoon olive oil, lemon juice, Italian seasoning and garlic powder.
6. Add in the chicken breasts and coat with the oil mixture. Set aside.
7. Heat the remaining 1 teaspoon of olive oil in a skillet over medium-high heat.
8. Add in the chicken and cook for 6 minutes per side or until the chicken is completely cooked.
9. Remove the chicken and set aside to cool for 4-5 minutes, before dicing into bite-size pieces.
10. Return the diced chicken to skillet and gently shake the skillet to pick up the browned bits on the bottom of the skillet, cooking for 2-4 minutes.
11. Place some romaine lettuce on the tortillas and drizzle with dressing. Place the chicken on top and drizzle with a little bit more dressing. Break the parmesan crisps in half and place on top of the chicken.
12. Roll up the tortillas.

Enjoy!!!

Nutrition Facts
Servings: 3
Amount Per Serving
Calories: 432
Total Fat		20.6g
Saturated Fat		6.2g
Polyunsaturated Fat		0.9g
Monounsaturated Fat		2.8g
Trans Fat		0g
Cholesterol		98.3mg
Sodium		1069.4mg
Potassium		479mg
Total Carbohydrates		19.7g
Dietary Fiber		1.2g
Sugars		3g
Protein		40.4g
Vitamin A 140.5% Vitamin C 7.2%
Calcium 34.9% Iron 9.3%
*Nutritional information will vary depending on the brands you use.

*Adapted from Simply Scratch.