Caesar Salad Wraps

 

16

small romaine leaves, torn into bite-size pieces

1/4

cup chopped red onion

2

tablespoons shredded Parmesan or Romano cheese

1/4

cup Caesar dressing

4

garden vegetable-flavored or plain flour tortillas, 6 to 8 inches in diameter

4

hard-cooked egg, sliced

2

roma (plum) tomatoes, sliced

• 1 Toss romaine, onion, cheese and dressing to coat.
• 2 Spread romaine mixture evenly down center of each tortilla. Top with eggs and tomatoes.
• 3 Fold up one end of tortilla about 1 inch over filling; fold right and left sides over folded end, overlapping. Secure with toothpick if necessary. Serve immediately.