YOUR SOLIN GENERATED RECIPE
Grilled Chicken Caesar Salad Wrap
Slices of grilled chicken and crisp romaine lettuce are tossed in a creamy yogurt Caesar dressing and rolled into a soft whole wheat tortilla for a satisfying crunch.
INGREDIENTS
4 oz chicken breast
1 medium whole wheat tortilla
1.5 cup romaine lettuce
0.25 cup plain Greek yogurt
1 tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic
1 tbsp nutritional yeast
1 tbsp shaved parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0 tsp extra virgin olive oil
PREPARATION
Season the chicken breast evenly with sea salt and black pepper on both sides.
Heat the extra virgin olive oil in a skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until fully cooked and golden.
Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing it into thin strips.
In a small mixing bowl, whisk together the Greek yogurt, lemon juice, minced garlic, Dijon mustard, and nutritional yeast until the dressing is smooth.
In a large bowl, toss the chopped romaine lettuce and shaved parmesan cheese with the prepared Caesar dressing until well coated.
Place the whole wheat tortilla on a flat surface and spread the dressed salad in the center, leaving room at the edges.
Top the salad with the sliced grilled chicken strips.
Fold in the sides of the tortilla and roll it up tightly from the bottom to create a secure wrap.