Recipes from Pilgrim's Kitchen

• 1 lb. Pilgrim's Pride boneless, skinless breasts
• 3 tablespoons olive oil
• 1 teaspoon lemon pepper seasoning salt
• 1 teaspoon crushed garlic
• 1/2 teaspoon Italian seasoning
• 4 Flour tortillas, 10"
• Romaine lettuce, chopped

• 1 (8 ounce) sour cream
• 2 tablespoons milk
• 3 tablespoons grated Parmesan cheese
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon seasoned pepper
• 1/2 teaspoon crushed garlic

Preheat grill to medium heat. Remove chicken from bag and arrange on the rack. Grill 10-14 minutes, turning occasionally. Remove chicken and cut into strips.

In a small bowl, combine dressing ingredients. Place Romaine and sliced chicken in warmed tortilla. Top with dressing. Fold tortilla into wrap.

Serve with a pasta salad and grilled veggies.

Serves 4.

Caesar Dressing:

Combine dressing ingredients.