Tortillas are filled with chicken and vegetables for a fresh and tasty wrap.
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2 tablespoons Land O Lakes® Butter
1/2 pound boneless skinless chicken breasts
1/2 cup mayonnaise or salad dressing
1/4 cup shredded Parmesan cheese
4 (10-inch) flour tortillas, warmed as directed on package
2 cups shredded romaine lettuce
2 Roma tomatoes, each cut into 6 slices
16 fresh basil leaves
1/2 cup Italian-flavored croutons, slightly crushed
Melt butter in 10-inch skillet over medium-low heat until sizzling. Add chicken; cook, turning once, 13-18 minutes or until internal temperature of chicken reaches 165⁰F, is golden brown on both sides and juices run clear when pierced with a fork. Remove from skillet; cut into strips.
Add chicken. Cook 13-18 minutes or until chicken reaches at least 165°F, is golden brown on both sides and juices run clear when pierced with a fork. Remove from skillet; cut into thin strips.
Mix mayonnaise and Parmesan cheese in bowl. Spread onto each tortilla.
Top each tortilla with lettuce, chicken, tomato, basil and croutons. Wrap up burrito-style.