Grilled Chicken Caesar Wraps

14-16 ounces grilled chicken strips (see note)1 C 1/8sar-salad kit (about 10 ounces)1 large, ripe tomato (for about 1 cup chopped)4 large (10-inch) flour tortillas or herb-flavored "wraps" (see notes)In a medium mixing bowl, place the chicken strips and the lettuce and Parmesan cheese from the salad kit. (Reserve the croutons for another use.)Dice the tomato (unpeeled) and add it to the bowl. Add the C 1/8sar dressing from the kit and toss well to coat. Divide the salad mixture evenly among the 4 tortillas, and fold burrito-style (folding in 1 edge) to make wraps. Serve at once.Serves four.Cook's notes: You can use already grilled chicken strips found in the supermarket's refrigerated meat case or grill two boneless, skinless chicken-breast halves (7 to 8 ounces each) and cut them into thin strips.For testing purposes only, we used Mission brand Garden Spinach Herb Wraps.Nutrition values per serving: 556 calories, 21 g fat (4 g saturated), 49 g carbohydrates, 4 g fiber, 41 g protein, 93 mg cholesterol, 754 mg sodium.