Empty the Caesar salad kit into a bowl — lettuce, seasoning packet, parmesan, and crouton crumbs — and toss with the dressing. Set aside. This dish comes together fast, so you want the salad ready and waiting.

Heat a griddle to 350°F. A skillet on the stove works too, especially if you are only making one or two.

Spread a thin, even layer of raw ground chicken all the way across each tortilla, leaving a little bare space around the edge. Thin is what lets it cook through quickly.

Sprinkle the chicken side lightly with salt, then pepper, then garlic powder. Go easy on the salt and let everyone add more at the table.

Place the wraps chicken-side down on the griddle and cook about 4 minutes, until the chicken is cooked all the way through with no pink. Add a little oil only if your griddle is not truly nonstick.

Flip and let the tortilla crisp on the outside about 1 minute.

Fill each one with the cold Caesar salad. Hold small tortillas open like a taco, or roll larger ones up all the way. Serve right away while the tortilla is crisp and the salad is cold.