Chicken Caesar Wrap with Fresh Fruit Salad

Slice the 4 oz chicken breast into thin strips. Season with 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder.

Heat 1 tsp olive oil in a small skillet over medium heat. Add the seasoned chicken strips and cook for 5-6 minutes, turning occasionally, until fully cooked (internal temperature of 165°F). Remove from heat and set aside.

While the chicken cooks, wash and chop 1 cup romaine lettuce into bite-sized pieces. Wash and halve 4 cherry tomatoes.

Warm the large flour tortilla in the microwave for 10 seconds to make it more pliable.

Lay the tortilla flat and spread 1 tbsp of caesar dressing over it, leaving about 1 inch around the edges.

Layer the chopped romaine lettuce down the center of the tortilla, then add the cooked chicken strips and halved cherry tomatoes.

Sprinkle 2 tbsp parmesan cheese over the ingredients and drizzle with the remaining 1 tbsp caesar dressing.

Fold in the sides of the tortilla, then roll it up tightly from the bottom to enclose the filling. Cut in half diagonally.

For the fruit salad, wash all fruit. Hull and quarter 4 strawberries, measure 1/4 cup blueberries, and core and dice 1/2 green apple.

In a small bowl, combine the prepared strawberries, blueberries, and diced apple.

In a separate small bowl, mix 1 tsp honey with 1 tsp lemon juice. Drizzle over the fruit salad and gently toss to coat.

Serve the chicken caesar wrap with the fresh fruit salad on the side.