Chicken Caesar Salad Wrap
10min
10min
1
581
Chef's Note
For meal prep, keep the dressing separate and assemble the wrap just before eating to prevent it from getting soggy. You can also add a dash of Worcestershire sauce to the dressing for a more authentic Caesar flavor.
Tags
Ingredients
6 oz chicken breast
2 cups romaine lettuce
1 large whole wheat tortilla
2 tbsp parmesan cheese
2 tbsp plain Greek yogurt
1/2 medium lemon
1 clove garlic
1/2 tsp Dijon mustard
1 tsp olive oil
1/4 tsp black pepper
1/4 tsp salt
Instructions
- 1
Season the 6 oz chicken breast with 1/8 tsp salt and 1/8 tsp black pepper on both sides.
- 2
Heat a non-stick skillet over medium heat and add 1 tsp olive oil.
- 3
Cook the chicken breast for 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- 4
While the chicken cooks, wash and chop 2 cups of romaine lettuce into bite-sized pieces.
- 5
Mince 1 garlic clove and add it to a small bowl.
- 6
Squeeze the juice from 1/2 lemon into the bowl with the garlic (about 1 tbsp juice).
- 7
Add 2 tbsp plain Greek yogurt, 1/2 tsp Dijon mustard, 1/8 tsp salt, and 1/8 tsp black pepper to the bowl. Whisk until smooth to create a lighter Caesar dressing.
- 8
Once the chicken is cooked, let it rest for 2 minutes, then slice it into thin strips.
- 9
Warm the whole wheat tortilla in the same skillet for about 10 seconds per side.
- 10
Lay the tortilla flat and spread half of the dressing over it, leaving a 1-inch border around the edges.
- 11
Arrange the chopped romaine lettuce over the dressing.
- 12
Place the sliced chicken on top of the lettuce.
- 13
Sprinkle 2 tbsp parmesan cheese over the chicken.
- 14
Drizzle the remaining dressing on top.
- 15
Fold in the sides of the tortilla, then roll it up tightly from the bottom to create a wrap.
- 16
Cut in half diagonally and serve immediately, or wrap in parchment paper or foil for a portable lunch.
Nutrition Information (per serving)
581
58g
44g
19g
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