7 boneless, skinless chicken breasts
2 chicken bouillon cubes
large Lithouse Caesar Dressing
2 large heads red leaf lettuce
1 pkg. Pine nuts
15 tortillas, or other wrap
Pour half of the Caesar dressing over the chicken breasts and marinate in refrigerator for at least 4 hours. In large electric frypan, or skillet, cook marinated chicken in 2 cups water combined with 2 bouillon cubes. Once completely cooked, shred chicken.
Wash and finely shred 2 heads lettuce. Combine lettuce with sufficient Caesar dressing to cover lettuce. Toss shredded chicken and pine nuts with torn lettuce. Place in wraps.