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<blockquote data-quote="moreluck" data-source="post: 754091" data-attributes="member: 1246">Creamy Chicken Parmesan Salad Wraps &nbsp;&nbsp;&nbsp;SERVES 6 -8 <ul>
<li data-xf-list-type="ul">4 boneless skinless chicken breasts</li>
<li data-xf-list-type="ul">2 tablespoons pure olive oil</li>
<li data-xf-list-type="ul">1/2 teaspoon salt</li>
<li data-xf-list-type="ul">1/4 teaspoon pepper</li>
<li data-xf-list-type="ul">2 sweet red peppers, halved and seeded</li>
<li data-xf-list-type="ul">1 cup parmesan and roasted garlic salad dressing (preferably Newman&#039;s own)</li>
<li data-xf-list-type="ul">1/2 cup parmesan cheese, grated</li>
<li data-xf-list-type="ul">2 tablespoons Dijon mustard</li>
<li data-xf-list-type="ul">8 flour flour tortillas</li>
<li data-xf-list-type="ul">6 cups torn romaine lettuce</li>
<li data-xf-list-type="ul">1/3 cup sun-dried tomato, cut into strips</li>
<li data-xf-list-type="ul">Frank&#039;s&#039; redhot original cayenne pepper sauce, to taste</li>
</ul>
<ol>
<li data-xf-list-type="ol">Brush chicken with 1 tablespoon oil; season with salt and pepper. Grill over medium heat for about 15-20 minutes or until cooked through. Brush peppers with remaining oil and grill until limp and slightly charred; slice into strips.</li>
<li data-xf-list-type="ol">Whisk together roasted garlic dressing, Parmesan and Dijon; set aside. Warm tortillas over the grill for a few minutes on each side and wrap in a clean towel to keep warm.</li>
<li data-xf-list-type="ol">Toss lettuce with peppers and sun-dried tomatoes; top with chicken. Wrap salads in tortillas; drizzle with dressing and hot sauce.</li>
</ol>
</blockquote>

[QUOTE="moreluck, post: 754091, member: 1246"] Creamy Chicken Parmesan Salad Wraps SERVES 6 -8 [LIST] [*]4 boneless skinless chicken breasts [*]2 tablespoons pure olive oil [*]1/2 teaspoon salt [*]1/4 teaspoon pepper [*]2 sweet red peppers, halved and seeded [*]1 cup parmesan and roasted garlic salad dressing (preferably Newman's own) [*]1/2 cup parmesan cheese, grated [*]2 tablespoons Dijon mustard [*]8 flour flour tortillas [*]6 cups torn romaine lettuce [*]1/3 cup sun-dried tomato, cut into strips [*]Frank's' redhot original cayenne pepper sauce, to taste [/LIST][LIST=1] [*]Brush chicken with 1 tablespoon oil; season with salt and pepper. Grill over medium heat for about 15-20 minutes or until cooked through. Brush peppers with remaining oil and grill until limp and slightly charred; slice into strips. [*]Whisk together roasted garlic dressing, Parmesan and Dijon; set aside. Warm tortillas over the grill for a few minutes on each side and wrap in a clean towel to keep warm. [*]Toss lettuce with peppers and sun-dried tomatoes; top with chicken. Wrap salads in tortillas; drizzle with dressing and hot sauce. [/LIST][CENTER] [/CENTER] [/QUOTE]

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