Creamy Chicken Parmesan Salad Wraps

Featuring Newman’s Own® Parmesan and Roasted Garlic Dressing

Makes 6-8 servings


4 chicken breasts
2 tbsp (25 mL) Filippo Berio Pure Olive Oil
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
2 sweet red peppers, halved and seeded
1 cup (250 mL) Newman’s Own Parmesan and Roasted Garlic Dressing
½ cup (125 mL) Parmesan cheese, grated
2 tbsp (25 mL) French’s® Dijon Mustard
8 flour tortilla wraps
6 cups (1.5 L) romaine lettuce leaves
1/3 cup (75 mL) sun-dried tomatoes, cut into strips Frank’s® redhot® Original





1. BRUSH chicken with 1 tbsp (15 mL) oil; season with salt and pepper. Grill over medium heat for about 15 to 20 minutes or until cooked through. Brush peppers with remaining oil and grill until limp and slightly charred; slice into strips.

2. 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.

3. TOSS romaine lettuce with peppers and sun-dried tomatoes; top with chicken. Wrap salads in tortillas; drizzle with creamy dressing and hot sauce to taste. Serves

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