½ pound chicken tenders
½ teaspoon paprika
¼ teaspoon each course salt and ground black pepper
2 hearts or 1 small head romaine cut into bite sized pieces
½ cup any Caesae dressing
4 med. spinach tortillas warmed (or your favorite tortilla)
Sprinkle tenders with the dry seasonings and sear in a large saute pan over med. heat until golden and cooked thru. About 4 minutes per side. Set aside to cool and then refrigerate until cold.
Cut chicken into bite sized pieces and combine with chopped romaine and ¼ cup dressing. Toss until coated adding more dressing if needed.
Spread a thin layer of dressing on each tortilla and divide the chicken/romaine mixture evenly among the centers of each tortilla. Roll the tortillas around the filling and then cut each roll diagonally.
Serve immediately.