Chicken Sea-Sar Wraps

By McKenna Lelah

Cook Time: 30 minutes

Serves: 4

Ingredients: 

• 12 oz-16 oz chicken breast cut into 1 inch pieces 

• 1 tsp garlic powder 

• 1 tsp onion powder 

• 1 tsp kosher salt 

• 1 tsp black pepper

• 1 tbsp avocado oil  

• 3 cups romaine or little gem, chopped 

• ⅔ cups cherry tomatoes, halved or quartered

• ½ cup Riley’s Sea-Sar 

• 4 large “burrito sized” gluten free tortillas* See Notes

Instructions: 

1. In a medium bowl, add the chicken breast and season with garlic powder, onion powder, kosher salt, and black pepper. Toss to thoroughly coat the chicken in the seasoning. 

2. In a medium saute pan, heat avocado oil over medium heat. Add chicken and cook for 5-7 minutes until fully cooked through and slightly browned. Set aside to cool.

3. In a large mixing bowl, toss chicken, romaine, cherry tomatoes, and Riley’s Sea-Sar. 

4. Heat tortillas to make them pliable, place a large spoonful of the salad mixture in a line along the edge of a tortilla. 

5. Roll up tightly like a burrito and cut on a bias to serve.

Notes:

• The best gluten free tortillas I have been able to find are the Siete burrito size tortillas.