To change things up, try adding shredded carrots, chopped parsley, or thinly
sliced red onion to the wraps, savory. On the side, serve carrot, celery, or jicama sticks—they’re
also good dipped in the remaining Caesar dressing.
1 pound cooked pulled pork
6 (9- to 10-inch) flour tortillas
6 cups romaine
lettuce, chopped (about 1 head)
3/4 cup Caesar salad dressing, purchased or homemade,
plus more for serving
1 cup Parmesan cheese, shredded
Heat a large skillet over medium heat. Place a tortilla in the skillet and cook
until warm and softened, about 30 seconds per side.
Transfer to a work surface and arrange 1 cup of the romaine in a line across
the tortilla, stopping about 2 inches short of one edge. Top with about 2 1/2 ounces
of the pork, 2 tablespoons of the dressing, and about 2 1/2 tablespoons of the cheese.
Fold one side of the tortilla up and over the fillings, tucking the fillings in
tightly, then fold in the 2-inch edge. Continue rolling the tortilla toward the
other side, securing it with a wooden pick if necessary.
Repeat with the remaining tortillas.
Serve additional dressing on the side, for dipping.
Prep time 10 minutes | Cook time 10 minutes | Serves 6
* If you prefer to heat all of the tortillas at once, microwave them on high
until warm and softened, 30 to 60 seconds.