Grilled Chicken Caesar Salad Wrap

• 3 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons low-fat mayonnaise
• 1 clove garlic, minced
• 1/2 teaspoon freshly ground pepper
• 2 boneless, skinless chicken breasts (about 1 pound total), trimmed
• 1/8 teaspoon salt
• 2 small romaine hearts
• 1/3 cup finely shredded Parmesan cheese
• 4 8- to 9-inch spinach wraps, warmed

1. 1.Preheat grill to medium-high.
2. 2.Combine lemon juice, oil, mayonnaise, garlic and pepper in a large bowl.
3. 3.Oil the grill rack (see Tip). Sprinkle chicken with salt. Cut romaine in half lengthwise, leaving root ends intact. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165u0b0F, 4 to 6 minutes per side. Two minutes before the chicken is done, place the romaine on the rack and grill, turning once or twice, until lightly charred and beginning to wilt, 2 to 3 minutes total.
4. 4.Cut the chicken into bite-size pieces. Cut the root ends off the romaine, then chop the leaves. Add the chicken, lettuce and Parmesan to the bowl with the dressing; toss until well combined. Fill each wrap with about 1 1/2 cups of the salad and roll closed.

extravirgin olive oil, lowfat mayonnaise, garlic, freshly ground pepper, chicken breasts, salt, hearts, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/grilled-chicken-caesar-salad-wrap-52854361 (may not work)