Chicken Caesar Wrap
A light and flavorful chicken Caesar wrapped with crisp lettuce, whole-wheat tortilla, and shaved Parmesan.
Equipment
- grill or griddle
- Meat Thermometer
- Mixing Bowl
- Whisk or fork
- Knife and cutting board
- Spoon
Ingredients
- 1 pound boneless skinless chicken breasts
- 4 tablespoons lemon juice freshly squeezed
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Greek yogurt low-fat
- 1 clove garlic finely chopped
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 3 whole whole-grain tortillas tortilla recipe
- 3 cups lettuce coarsely chopped
- 1/4 cup whole-wheat croutons
- 1/3 cup Parmigiano Reggiano or Parmesan shaved or grated
Instructions
- Preheat a grill or griddle over medium heat.
- Season the chicken breasts lightly with salt and pepper, then grill 6–7 minutes per side until an instant-read thermometer registers 165°F (74°C). Remove and let rest briefly.
- While the chicken cooks, whisk together lemon juice, olive oil, Worcestershire sauce, Greek yogurt, chopped garlic, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and dried oregano in a small bowl; set the dressing aside.
- Dice the cooked chicken and place it in a large bowl. Pour half of the dressing over the warm chicken and toss to coat.
- Add the chopped lettuce and croutons to the bowl with the chicken, pour in the remaining dressing, and toss gently to combine.
- Spoon the chicken salad evenly onto the whole-grain tortillas, sprinkle with shaved or grated Parmigiano Reggiano, roll up each tortilla, and cut in half to serve.
Notes
- Use Greek yogurt to keep the dressing creamy without mayonnaise.
- Cook chicken to an internal temperature of 165°F (74°C).
- Let chicken rest a few minutes before dicing to retain juices.
- Warm tortillas briefly for easier rolling.