3 tablespoons olive oil, extra virgin

2 teaspoons lemon juice

1 teaspoon pepper, black medium grind

1 teaspoon Garlic Powder

1 pound boneless, skinless chicken breast

4 (12-inch) flour tortillas

1 head Romaine lettuce, chopped

1/2 cup prepared Caesar salad dressing

1/3 cup shredded Parmesan cheese

Combine oil, lemon juice, black pepper and garlic powder in
a resealable plastic bag. Add chicken; turn to coat.
Refrigerate 15 minutes. Remove chicken from marinade;
discard  remaining marinade.

Preheat grill or broiler to medium heat. Grill chicken 10 to 14 minutes or
until no longer pink in center, turning once halfway through.

Remove chicken and cut into ¼-inch strips. Fill warmed tortillas with chicken and romaine lettuce; top with salad dressing and parmesan cheese.


TIP:  Chicken may also be cooked on stovetop, if desired.  Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat.  Add chicken and cook until browned, about 4 to 6 minutes per side, or until cooked through.