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Whisk dressing ingredients until creamy and smooth.
For one wrap, toss 48g of dressing with romaine, grilled chicken and half the parmesan cheese.
Season with some salt and pepper and add an extra squeeze of lemon if you’ve got it and you’d like!
Heat a not-stick pan to medium/high heat.
Place your wrap flat on a plate.
Spread honey mustard in a circle in the middle.
Place the thick sliced tomatoes on top, and pile on the caesar salad.
Move your plate (with open, topped wrap) right next to the pan for a smooth transfer.
Spray the pan with cooking spray and sprinkle with parmesan cheese, THEN begin quickly wrapping.
Fold bottom right corner toward the middle, then bottom left corner, left side, right side, then top left, and top right.
Hold the wrap together like it's a precious gem and carefully place it folded-side down onto your hot pan.
Spray the top with cooking spray and sprinkle with coarse salt.
Let it cook for a minute or two, until the cheese is browned, crispy and the wrap is sealed.
Flip carefully and cook the other side for a minute.
Remove from pan and slice in half, using sawing motions, with a bread knife.
Eat immediately, preferably with nobody bugging you.