A hearty, flavorful wrap recipe loaded with tender pieces of chicken, crisp lettuce leaves, sweet tomatoes, rich avocados and a creamy caesar dressing. Perfect for lunch or dinner.
Ready in: 30minutes
1 1/2lbsboneless,skinless chicken breasts, grilled then cooled 10 minutes and diced*
Romaine lettuce(you'll need about 2/3 of 1 head)
2small avocadoes,peeled and diced
1cuphalved grape tomatoes
1/3cupfinely shredded or shaved parmesan cheese
4burrito size whole wheat or white tortillas
2/3cupfat-free plain Greek yogurt
3anchovy fillets,mashed finely to a paste (1 1/2 tsp paste)
1 1/2Tbspfresh lemon juice
1 1/2tspdijon mustard
2small garlic cloves,pressed through a garlic crusher
2Tbspwater,or as needed
Salt and freshly ground black pepper
For the dressing: Whisk all dressing ingredients together, add in water to thin 1 Tbsp at a time (it should be a somewhat thick dressing). Season with salt and pepper to taste.
For the wraps: Layer tortillas with lettuce, grilled chicken, avocados, tomatoes, and parmesan. Spoon dressing over tops and wrap. Serve immediately.
*Use left over grilled chicken.
If you need to grill the chicken, use this method: preheat grill over medium-high heat to about 425F. Pound chicken breast to even thickness then brush both sides lightly with olive oil. In a small bowl, whisk together 1 tsp Italian seasoning, 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp onion powder and 1/8 tsp garlic powder. Sprinkle evenly over both sides of chicken. Grill about 4 minutes per side on preheated grill or until center registers 165F on an instant read thermometer.