[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Caesar Salad Wraps[/title][fusion_text]Week of August 25th to August 29th, 2008
CAESAR SALAD WRAPS
16 Small Romaine Leaves, torn into bite-size pieces 1/4 Cup Chopped Onion
2 Tbs. Shredded Parmesan or Romano Cheese 1/4 Cup Caesar Dressing
4 Garden Vegetable-flavored or Plain Flour Tortillas, 6—8 inches in diameter
4 Hard Cooked Eggs, sliced 2 Roma 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. If you want to, you can add 2 cups of cut-up cooked chicken to the salad mixture and then you will have a Chicken Caesar Salad Wrap!
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