For caesar dressing: 2 garlic cloves 1/4 teaspoon salt 1 teaspoon lemon juice 1/2 teaspoon worcestershire sauce Salt and freshly ground pepper to taste 1/4 cup olive oil
Heat a medium-heavy skillet over medium-high heat. When hot, add oil and butter. When butter has melted, add chicken pieces and garlic. Cook chicken, tossing until browned all over; season with salt and pepper. When done, remove to a plate.
Place garlic cloves on a cutting board and add salt. With the side of a knife, crush garlic and salt together to make a paste.
Transfer to a small bowl and add lemon juice and worcestershire sauce. Add oil in a steady stream, whisking constantly. Season to taste with salt and pepper.
Heat a separate non-stick skillet over high heat. When hot, add wraps, one at a time, for about 1-2 minutes per side, until they begin to brown but are still soft.
To assemble: Tear a piece of lettuce so that it fits horizontally across tortilla. Place chicken strips on top of lettuce in a horizontal line, about 4 pieces should fit. Sprinkle chicken with dressing and evenly top with about 1/8 cup of parmesan. Roll wrap horizontally away from you.
With a sharp knife, cut into 1-1/2" pieces. Secure each piece with a toothpick. Serve immediately.
*We used Don Poncho’s Gluten free Tortilla Wraps
These also make a great lunch. To wrap, fold the nearest end away from you, tucking in both sides and then continuing to roll up.