Romaine Salad Wraps

Luckytrim

Grill Master
Gold Site Supporter
Romaine Salad Wraps

16 small romaine leaves, torn into bite-size pieces
1/4 cup chopped red onion
3 tablespoons shredded Parmesan or Romano cheese
1/4 cup Caesar dressing
4 plain flour tortillas, 6 to 8 inches in diameter
4 hard-cooked eggs, sliced
2 roma (plum) tomatoes, sliced

Tossfirst four ingredients to coat.
Spread this mixture evenly down the center of each tortilla.
Top with eggs and tomatoes.
Fold up the tortilla Baby-Blanket style (fold bottom up about 1 inch over filling; fold right and left sides over folded end, overlapping).
Secure with toothpick if necessary.
Serve immediately.
 
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