NUTRITION

SERVINGS

INGREDIENTS

0.66 cup all-purpose flour

0.25 cup water

1 tbsp olive oil

0.25 tsp sea salt

2.75 oz roasted chicken breast

2 tbsp avocado oil mayonnaise

1 tsp anchovy paste

1 tsp lemon juice

1 tsp Dijon mustard

1 clove garlic

2 tbsp parmesan cheese

0.25 tsp black pepper

2 cup romaine lettuce

PREPARATION

• 1

  Roast the whole chicken at 400°F until the internal temperature reaches 165°F, then shred 3 oz of the breast meat for the wraps.

• 2

  In a medium bowl, combine the flour, sea salt, 0.5 tbsp of olive oil, and warm water; knead the mixture until a smooth dough forms.

• 3

  Let the dough rest for 10 minutes, then divide it into two equal portions and roll each into a very thin circle.

• 4

  Heat a dry skillet over medium-high heat and cook each tortilla for about 45 seconds per side until lightly bubbled and golden.

• 5

  Mince the garlic and whisk it with the mayonnaise, anchovy paste, lemon juice, Dijon mustard, and black pepper to create the dressing.

• 6

  In a large mixing bowl, toss the shredded chicken and romaine lettuce with the prepared dressing and parmesan cheese.

• 7

  Lay the fresh tortillas flat, fill with the chicken Caesar mixture, wrap tightly, and serve immediately while the tortillas are warm.