- 1 4 oz can green chiles
- 2 cloves garlic
- 2 tbsp. fresh lime juice
- 3 tbsp. mayonnaise
- 2 tbsp. pumpkin seeds
- 1/3 cup olive oil
- ½ bunch fresh cilantro (stems removed)
- Salt & Pepper
- 2 chicken breast fillets (thinly sliced)
- Garlic Salt
- Black Pepper
- 2 hearts of romaine
- Parmesan cheese, grated
- 4 Mi Rancho Simply Authentic Burrito Flour Tortillas
Blend all dressing ingredients together until smooth and combined. Chill until ready to serve.
Combine garlic salt, black pepper and cumin in 2:2:1 ratio to create chicken seasoning. Drizzle chicken breasts with olive oil and sprinkle seasoning generously on both sides.
On medium-high grill, cook chicken filets 3-5 minutes on each side until cooked through, flipping only once to allow grill marks to form. Remove from grill and allow to rest before chopping into bitesize pieces.
Wash hearts of romaine well keeping the leaves on the core. Dry well. Drizzle generously with olive oil and season with salt and pepper. Place on hot grill rotating every 1 to 2 minutes after grill marks form. Remove from grill.
While firmly grasping the end core, chop in ½ inch strips, working closer to the end. Discard the hard core. The make 1 – 2 vertical chops to create bitesize pieces of lettuce. In a large bowl, toss with Caesar dressing until well coated.
Lay out tortilla, add ¼ of salad, ¼ chicken breast in the center of the tortilla. Grate fresh parmesan cheese generously covering salad and chicken. Fold sides towards the middle and pinch, flip side over covering all contents and pull backs lightly, then complete rolling into burrito shape. Place sealed wrap onto a hot grill for 30-40 seconds on each side until tortilla has crisp grill marks. In this case, the tortilla now replaces the croutons in a traditional Caesar salad.
Slice on a diagonal and enjoy. That's pure tortilla joy!