Norma Rae Escandon with Whole Foods shares a recipe that's perfect for school lunches. They're easy to assemble, great with fresh fruit on the side and can be made in a few different ways.
-3 tablespoons prepared Caesar dressing, divided
-1 cup sliced grilled or poached skinless chicken breast
-2 large (12-inch) whole wheat flour tortillas
-1 cup shredded romaine lettuce
-4 tablespoons shredded part-skim mozzarella cheese
-2 roasted red peppers, well drained and sliced
-2 tablespoons pitted, chopped Kalamata olives
-Toss sliced chicken with a tablespoon of dressing and set aside.
-Place one tortilla on a work surface and spread with a tablespoon of dressing, leaving a 2-inch border around the edge.
-Cover tortilla with half the lettuce, then layer with half the cheese, peppers, olives and chicken.
-Fold up the bottom and sides, then lightly roll the tortilla.
-Cut in half on the bias.
-Repeat with remaining tortilla and ingredients.
Chicken Pesto Wrap
-Same ingredients as Chicken Caesar Wrap, but omit Caesar Dressing, replace with 3 tablespoons of pesto sauce
-Roasted red peppers, optional
-Kalamata olives, optional
Toss chicken in the pesto. Repeat steps.
Chicken BLT Wrap
-Omit pesto and Caesar dressing, replace with 2 tablespoons of mayonnaise
-Omit roasted red peppers
-Omit Kalamata olives
-Omit mozzarella, replace with cheddar cheese
-2 tablespoons of crispy bacon
Spread 1 tablespoon of mayo on the tortilla. Repeat steps.