Directions

1. Marinate chicken breast in dressing for 4 to 6 hours in 8 fluid ounces of dressing.
2. Grill chicken breast until it reaches 165 degrees F internal temperature for 15 seconds. Remove to cutting board and cut medium dice.
3. Heat tortilla wrap on each side for approximately 30 seconds. Place romaine and on each wrap. Drizzle 1 tablespoon of dressing over romaine, top with cooked chicken, tortilla strips, and parmesan. Fold over and roll wraps tightly securing both ends.
4. Cut wraps on the bias, stack on plate with dipping sauce and serve.