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Grilled Chicken Caesar Wraps

4 servings

• 14 to 16 ounces grilled chicken strips (see note)
• 1 Caesar-salad kit
• 1 large, ripe tomato (for about 1 cup chopped)
• 4 large (10-inch) flour tortillas or herb-flavored wraps (see note)

In a medium mixing bowl, place the chicken strips and the lettuce and parmesan cheese from the salad kit. (Reserve the croutons for another use.)

Dice the tomato (unpeeled) and add it to the bowl. Add the Caesar dressing from the kit and toss well to coat.

Divide the salad mixture evenly among the four tortillas, and fold burrito-style (folding in one edge) to make wraps. Serve at once.

Notes: You can use already grilled chicken strips found in the supermarket's refrigerated meat case or grill two boneless, skinless chicken-breast halves (7 to 8 ounces each) and cut them into thin strips.

For testing purposes, we used Mission brand Garden Spinach Herb Wraps.

Start to finish: 5 minutes

Per serving: 556 calories (35 percent from fat), 21 g fat (4 g saturated), 93 mg cholesterol, 41 g protein, 49 g carbohydrates, 4 g dietary fiber, 754 mg sodium.

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