Crispy Chicken Caesar Wrap

Ingredients

• 220 g chicken breast
• 2 whole-wheat tortillas
• 1 small head romaine
• 150 g cherry tomatoes
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 120 g Greek yogurt
• 1 tsp Dijon mustard
• 1 garlic clove
• 15 g parmesan
• 1 tbsp lemon juice
• 20 g parmesan
• extra black pepper

Method

1. Step 1

   Cut the 220 g chicken breast into bite-sized pieces and pat the pieces dry with paper towels.

2. Step 2

   Chop the romaine (1 small head), and halve the cherry tomatoes (150 g).

3. Step 3

   In a small bowl, mix the ingredients for the light Caesar dressing with Greek yogurt, parmesan, garlic, and lemon until smooth. Keep it slightly thick so the wrap does not get soggy.

4. Step 4

   Season the chicken breast with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, then cook it in a hot pan until browned and fully cooked. Let it rest for 2 minutes before slicing or breaking it up.

5. Step 5

   Warm the 2 whole-wheat tortillas in a dry pan for 20 seconds per side so they stay flexible when rolled.

6. Step 6

   Lay the warm tortillas flat, spread a little sauce down the center, and add the vegetables in an even line.

7. Step 7

   Top the vegetables with the cooked chicken breast, add a little more sauce, and finish with parmesan and black pepper.

8. Step 8

   Fold in the sides, roll the wrap tightly from the bottom up, and slice it in half before serving.