Ingredients
- 2 teaspoons canola oil, plus more for greasing the grill pan
- 8 ounces thin chicken breast cutlets (about 2 pieces)
- 1 teaspoon onion powder
- 1 teaspoon garlic power
- 1/2 teaspoon mustard powder
- Kosher salt and freshly ground black pepper
- 4 large eggs
- 6 tablespoons freshly grated Parmesan
- 4 slices bacon (about 4 ounces)
- 1 large romaine heart (8 to 10 ounces), root end trimmed and leaves separated
- 1 ripe avocado, halved and pitted
- 1 cup grape tomatoes
- 2/3 cup Food Network’s Chopped x Chopt Cacio e Pepe dressing
- 4 large (burrito-size) flour tortillas
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