Ingredients:

1 pound pre-cooked chicken breasts (grilled, baked, boiled)
1 head washed, rinsed, & dried spinach leaves
1 head washed, rinsed, & dried romaine lettuce
1 head washed, rinsed, & dried iceberg lettuce
2 bunches cilantro, washed, rinsed, stems removed
1/2 cup grated parmesan cheese
1 bottle Caesar dressing (your favorite brand)
15 cherry tomatoes, cut in half
1 bag large flour tortillas or tortilla wraps
1 to 2 large ripe avocados, skinned and diced into medium size chunks

Directions:

1. Slice cooked chicken breasts into small strips; add chicken to a large bowl.

2. Slice romaine and iceberg lettuce into thin strips; put into bowl w/ chicken.

3. Add spinach to mixing bowl with lettuce along with 1/3 of the cilantro.

4. Add parmesan cheese to mixing bowl. Stir gently to incorporate ingredients.

5. Add the cut cherry tomatoes and avocados to mixing bowl, stiring gently again.

6. In a blender, add half bottle of Caesar dressing and the remaining cilantro.
Blend on high for about a minute; remove lid and stir. Blend on high for an
additional minute. Remove from blender; set aside.

7. Pour about 1/4 Cilantro/Caesar dressing over mixed salad in bowl. Toss lightly to
incorporate. Keep adding the dressing to the salad, 1/4 cup at a time, until the
entire salad is the consistency of a well-coated Caesar salad.

8. Place large flour tortilla on a large plate. Put a good amount of salad into the
middle of tortilla. Spread it out as if you were making a burrito. Start rolling
the tortilla tightly, and tuck the ends inside after about 2 rolls. Finish
rolling tortilla; serve sliced in half or whole.

Simple Add-ins:

roasted corn
diced apple
diced pear
diced mango
sliced red onion
red cabbage
peas
grated carrot
shaved brussels sprouts
chopped raw brocolli
nuts and seeds
green onions
red chili peppers
ancho chili powder
ranch dressing instead of Caesar dressing
cheddar or other hard cheese, grated
cucumber
zucchini, raw
sliced strawberries and almonds