Chicken Italian Dressing Wraps chickenwrapsquick Equipment Non-stick grill panCutting board and knifeMicroplaneCitrus juicerSpatula or tongsHeavy pan or lid for pressing Ingredients Dish A * 220 g cooked chicken breast, shredded or sliced into strips 75 ml Italian dressing 2 garlic, grated on a microplane 0.5 lemon, juiced (~15ml) Dish B 25 g parmesan, finely grated Dish C 80 g mixed cheese Dish D 20 g butter Dish E * 150 g cherry tomatoes, halved 60 g pickled red onion, drained Dish F * 120 g pre-cut romaine Dish G 4 8 inch flour tortillas Dish H 30 ml Italian dressing for assembly drizzle Dish I 1 g dried oregano 1 g black pepper * larger than my standard 90ml prep dish Steps Combine the shredded chicken with the Italian dressing, grated garlic, and lemon juice. Toss well and let it sit 10–15 minutes — this is your hands-off window for prepping the rest. Halve the cherry tomatoes and combine with the drained pickled red onion in a bowl. Build each wrap on a tortilla: a layer of romaine, a quarter of the marinated chicken, a quarter of the tomato-onion mix, a sprinkle of parmesan, a sprinkle of mixed cheese, a light drizzle of Italian dressing, and a pinch of oregano and black pepper. Roll tightly seam-side down. Melt the butter in the grill pan over medium heat. Lay the wraps seam-side down, weight with a heavy pan or lid, and press 2–3 minutes until golden. Flip, press the other side 2 minutes more. Slice each wrap on the bias and serve immediately with macaroni salad on the side.