Caesar Salad Wraps

Eating a Caesar salad has never been easier. It's a wrap!

Prep Time

Minutes

Total Time

Minutes

Makes

wraps

small romaine leaves, torn into bite-size pieces

1/4

cup chopped red onion

tablespoons shredded Parmesan or Romano cheese

1/4

cup Caesar dressing

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

hard-cooked egg, sliced

roma (plum) tomatoes, sliced

Toss romaine, onion, cheese and dressing to coat.
Spread romaine mixture evenly down center of each tortilla. Top with eggs and tomatoes.
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.

Makes 4 wraps

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Success

It’s easy to make hard-cooked eggs just right! Place the eggs in a saucepan and cover with cold water. Heat to boiling, then remove from heat. Cover and let stand 18 minutes. Immediately cool briefly in cold water to prevent further cooking. Tap egg to crack shell; roll egg between hands to loosen shell, then peel.

Variation

Please vegetarians and meat lovers alike with this meal. Stir 1 cup cut-up cooked chicken into half of the romaine mixture, and use it for two of the wraps.

Nutrition Information:

1 Serving (1 Serving)

Calories 240

(Calories from Fat 125 ),

Total Fat 14 g

(Saturated Fat 4 g,),

Cholesterol 220 mg;
Sodium 380 mg;
Total Carbohydrate 18 g

(Dietary Fiber 2 g,

Protein 11 g;

Percent Daily Value*:

Exchanges:

1 Starch;
1 Vegetable;
1 High-Fat Meat;
1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Caesar Salad Wraps

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens