1 tablespoon extra virgin olive oil
1 pound boneless skinless chicken breast halves, thinly sliced
1 large red, orange or green bell pepper, thinly sliced
1/4 cup Bernstein's® Creamy Caesar Dressing
8 flour tortillas (12 inch)
2 cups shredded lettuce
Heat oil in a medium nonstick skillet and cook chicken, stirring occasionally, 8 minutes or until cooked through.
Add pchicken and peppers to a medium bowl and toss with dressing.
Evenly divide chicken and peppers between tortillas. Top each with shredded lettuce and if desired additional dressing. Fold up and serve.
Chicken Caesar Wraps with Veggies
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