NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Whole wheat tortilla

0.25 cup Non-fat Greek yogurt

1 tbsp Lemon juice

1 tsp Dijon mustard

1 clove Garlic

1 tbsp Grated parmesan cheese

1 cup Chopped romaine lettuce

0.25 cup Sliced cherry tomatoes

1 tsp Capers

PREPARATION

• 1

  Season the chicken breast evenly with sea salt and black pepper on both sides.

• 2

  Heat the extra virgin olive oil in a medium skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden brown and cooked through.

• 3

  While the chicken is cooking, prepare the tangy Caesar dressing by whisking together the Greek yogurt, lemon juice, Dijon mustard, minced garlic, and grated parmesan cheese in a small bowl.

• 4

  Remove the chicken from the pan, let it rest for 2 minutes, then slice into thin strips.

• 5

  In a separate mixing bowl, toss the chopped romaine lettuce and sliced cherry tomatoes with half of the prepared dressing.

• 6

  Warm the whole wheat tortilla slightly in a dry pan to make it pliable, then lay it flat on a clean surface.

• 7

  Place the dressed salad mixture in the center of the tortilla, top with the warm chicken strips, and drizzle with the remaining dressing and capers.

• 8

  Fold in the sides of the tortilla and roll tightly from the bottom to secure the wrap.