| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons olive oil
- 1 large boneless, skinless chicken breast (10 to 12 ounces), cut into bite-size pieces
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons adobo sauce from canned chipotles
- 2 teaspoons garlic salt
- 5 to 6 dashes Worcestershire sauce
- 2 cups chopped romaine lettuce
- 3/4 cup freshly grated Parmesan
- Two 12-inch whole-wheat flour tortillas
- 1/4 cup red grape tomatoes, halved
- 1/4 cup freshly shredded Cheddar
Instructions
- Heat the oil in a medium skillet over medium-high heat. Add the chicken, chili powder, paprika, cumin and some salt and pepper to the skillet and cook, stirring occasionally, until the chicken is evenly coated with the spices, browned and cooked through, 5 to 7 minutes. Set aside.
- To make the dressing, mix the mayonnaise, Dijon mustard, adobo sauce, garlic salt, Worcestershire sauce and salt and pepper to taste in a medium bowl until well combined. Add the romaine lettuce and toss until well coated. Then add 1/2 cup of the Parmesan and toss again.
- Lay out the tortillas and top each one with half of the dressed romaine, tomatoes, Cheddar cheese and taco chicken. Sprinkle each with 2 tablespoons Parmesan. Roll up the tortillas, leaving one end open, then wrap in sandwich paper, leaving 1 to 2 inches of the wrap open and exposed. Enjoy, removing the paper as needed. To transport, cover each wrap entirely in foil.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1179 |
| Total Fat | 86 g |
| Saturated Fat | 22 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 65 g |
| Cholesterol | 189 mg |
| Sodium | 1937 mg |
Reviews
I’ve made this recipe for years, as it’s super easy & I feel it’s a healthier option than a burger 😉 Yet I’ve never reviewed – it’s a classic with the slightest adjustments.
Everyone has their personal level of “spice” and “salt” and you do need to adjust to your liking. If you can figure that out, you will truly enjoy this meal!
If making for the 1st time, make the dressing in a small bowl and start with 1 tsp adobe sauce if you don’t like “heat”, and definitely only 3/4 tsp garlic salt. Taste, and then you can add addt’l adobe and salt if you think it needs it. Have your romaine in its own bowl, and add dressing to the romaine (instead of adding romaine to dressing), as you see fit – this prevents over-dressing your romaine.
So there – I am not inventing my own recipe, just suggesting to cut back on adobe and salt to your liking; and adding dressing to romaine vs adding romaine to dressing. So good – light, yet filling!
Always try to make original recipe as written, but glad I saw reviews! So I used less spice on chicken and less salt for dressing. If I would have followed the recipe it would have been very spicy and way to salty! Was ok but didnt like taco seasoning. Second time I used lemon pepper seasoned chicken and no taco inspired ingredients, no garlic salt in dressing. But did use grated garlic clove and anchovy paste in dressing and made less! THAT WAS A WINNER!!!❤❤❤ I have also used lemon pepper cooked tofu and added pickled jalapeños for some spice.
Yeah me so good. I did add some cooked onions. Thank you Ree. ❣️
Can’t wait to make it. Looks healthy and yummy.
I think this recipe is great.
Yummy
Glad I read reviews about dressing – did cut down and was good. Was a great way to chop the lettuce but I have never seen Romaine sold that was pre-washed. Maybe this was an older show but there is so much going on about Romaine lettuce.
A really good recipe you can adjust to taste and what you have on hand.
It was really good! My husband and I loved it. I would change a few things. I would only use 1tsp of the garlic salt and I love spicy so I added some hot sauce to the chicken for a kick!
Why doesn’t she ever wash lettuce ?