Chicken caesar salad wraps

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Prep the ingredients for chicken Caesar salad wraps ahead of time so everything’s ready to go.


4 flour tortillas (regular or whole wheat)
1–2 cups (250–500 ml) sliced or shredded roast chicken
2 cups (500 ml) shredded Romaine lettuce
1/4 cup (60 ml) low-fat Caesar salad dressing


1. Lay flour tortillas on cutting board, and arrange 1/4 to 1/2 cup chicken in a strip down the middle of each, leaving an inch or so at each end. Top with lettuce and drizzle with Caesar dressing.

2. Fold one long side over to enclose the filling, then tuck in both ends and roll up burrito-style. Wrap in plastic wrap or aluminum foil.

Serves 4.

Per wrap (made with an 8-inch flour tortilla):

302 calories, 4.9 g fat (1.1 g saturated fat, 2.5 g monounsaturated fat, 1.3 g polyunsaturated fat), 75 mg cholesterol, 29 g carbohydrate, 30 g protein, 0.5 g fibre.

Time saver:

Roast chicken breasts, slice and portion them
in snack-size bags and freeze. The wrap can be assembled with frozen
chicken in the morning and it will be thawed but cool by lunch time.

Lunchbox trick:

Pack a small moistened washcloth rolled up in a snack-size resealable plastic bag for kids to wash up before and after they eat.

Originally published in ParentsCanada magazine, August/September 2012.

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