1 cup parmesan and roasted garlic salad dressing (preferably newman's own)
1/2 cup parmesan cheese, grated
2 tablespoons dijon mustard
8 flour flour tortillas
6 cups torn romaine lettuce
1/3 cup sun-dried tomato, cut into strips
frank's redhot original cayenne pepper sauce, to taste
Directions:
1. Brush chicken with 1 tablespoon oil; season with salt and pepper. Grill over medium heat for about 15-20 minutes or until cooked through. Brush peppers with remaining oil and grill until limp and slightly charred; slice into strips. 2. Whisk together roasted garlic dressing, Parmesan and Dijon; set aside. Warm tortillas over the grill for a few minutes on each side and wrap in a clean towel to keep warm. 3. Toss lettuce with peppers and sun-dried tomatoes; top with chicken. Wrap salads in tortillas; drizzle with dressing and hot sauce.
