Creamy Chicken Parmesan Salad Wraps

• 4 boneless skinless chicken breasts
• 2 tablespoons pure olive oil
• 12 teaspoon salt
• 14 teaspoon pepper
• 2 sweet red peppers, halved and seeded
• 1 cup parmesan and roasted garlic salad dressing (preferably Newman's own)
• 12 cup parmesan cheese, grated
• 2 tablespoons Dijon mustard
• 8 flour flour tortillas
• 6 cups torn romaine lettuce
• 13 cup sun-dried tomato, cut into strips
• frank's redhot original cayenne pepper sauce, to taste

1. Brush chicken with 1 tablespoon oil; season with salt and pepper.
2. Grill over medium heat for about 15-20 minutes or until cooked through.
3. Brush peppers with remaining oil and grill until limp and slightly charred; slice into strips.
4. Whisk together roasted garlic dressing, Parmesan and Dijon; set aside.
5. Warm tortillas over the grill for a few minutes on each side and wrap in a clean towel to keep warm.
6. Toss lettuce with peppers and sun-dried tomatoes; top with chicken.
7. Wrap salads in tortillas; drizzle with dressing and hot sauce.

chicken breasts, olive oil, salt, pepper, sweet red peppers, parmesan, parmesan cheese, mustard, flour tortillas, torn romaine lettuce, tomato, s redhot

Taken from www.food.com/recipe/creamy-chicken-parmesan-salad-wraps-426939 (may not work)