Prep: Heat grill to medium heat (approximately 400℉).
Season Chicken: Place 1 boneless, skinless chicken breast on plate and sprinkle both sides with a generous amount of kosher salt and ground black pepper.
Grill Chicken: Place chicken on direct heat (direct flame) and cook at medium heat for 4-5 minutes per side. Move chicken to indirect heat (maintaining the same grill temp) and cook for an additional 5-7 minutes (you don’t need to flip during this point because the chicken will cook as if it is in an oven) or until the internal temperature of the thickest part of the chicken reads 160℉ (use a meat thermometer).
Rest + Cut: Remove from grill and let rest at least 5 minutes (the chicken will continue to cook during this time and the internal temp will continue to rise 10 additional degrees). Chicken is safe to eat when it reaches an internal temp of 165℉. Cut into bite-sized cubes.
Make Wraps: Down the middle of a burrito-sized tortilla, add lettuce, cooked chicken, parmesan cheese and caesar dressing. Fold the sides in then take the flap of burrito closest to you and fold over the middle. Continue rolling away from you until fully wrapped. Repeat with the remaining ingredients.
Serve: Cut in half and enjoy!
Video
Notes
Burrito Wraps: use whatever kind you prefer, but I do love Siete burrito wraps!
Parmesan Cheese: feel free to use regular or dairy-free parmesan cheese.
Paleo: to make this paleo use a Siete brand burrito wrap, omit the parmesan cheese and use some Tessemae's Caesar dressing. You can add avocado if you want to jazz it up a bit!
How to Cook Chicken: feel free to cook chicken however you want, we like perfectly grilled chicken breasts, but any way you want will work for this.