Tender strips of marinated chicken and chopped Romaine wrapped in a flour tortilla with a creamy garlic dressing.
15m
PREP TIME
14m
COOK TIME
369
CALORIES
11
INGREDIENTS
Tender strips of marinated chicken and chopped Romaine wrapped in a flour tortilla with a creamy garlic dressing.
15m
PREP TIME
14m
COOK TIME
369
CALORIES
11
INGREDIENTS
Ingredients 8 Servings
- 1/4 cup olive oil
- 1 1/2 teaspoons McCormick® Garlic Powder
- 1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
- 1/2 teaspoon McCormick® Ground Pepper Black
- 1 1/2 pounds boneless skinless chicken breast halves
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon milk
- 8 flour tortillas (8-inch)
- 2 cups chopped Romaine lettuce
INSTRUCTIONS
- 1 Mix oil, 1 teaspoon each of the garlic powder and Italian seasoning, and 1/4 teaspoon of the pepper in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat. Refrigerate 15 minutes or longer for extra flavor.
- 2 Meanwhile, mix mayonnaise, sour cream, Parmesan cheese, milk, remaining 1/2 teaspoon each garlic powder and Italian seasoning, and 1/4 teaspoon pepper in small bowl. Cover. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.
- 3 Grill over medium heat or broil 6 to 7 minutes per side or until chicken is cooked through. Cut chicken into strips. Spread dressing evenly on tortillas. Top with lettuce and sliced chicken. Fold tortilla over and serve.
NUTRITION INFORMATION
(per Serving)
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