4 chicken breasts
2 tbsp (25 mL) Pure Olive Oil
½ tsp salt
¼ tsp pepper
2 red peppers, halved and seeded
1 cup (250 mL) Paul Newman’s Own Parmesan and Roasted Garlic Dressing
½ cup Parmesan cheese, grated
2 tbsp Dijon Mustard
8 flour tortilla wraps
6 cups romaine lettuce leaves
1/3 cup sun-dried tomatoes, cut into strips

Makes 6-8 servings

1. Brush chicken with 1 tbsp oil; season with salt and pepper. Grill over medium heat for about 15 to 20 minutes or until cooked through. Brush peppers with remaining oil and grill until limp and slightly charred; slice into strips.

2. Whisk together roasted garlic dressing, Parmesan and Dijon; set aside. Warm tortillas over the grill for a few minutes on each side and wrap in a clean towel to keep warm.

3. Toss romaine lettuce with peppers and sun-dried tomatoes; top with chicken. Wrap mixture in tortillas; drizzle with creamy dressing and hot sauce to taste. Serve