YOUR SOLIN GENERATED RECIPE
Chicken Caesar Protein Wrap
Pan-seared chicken breast and crisp Romaine lettuce tossed in a creamy Greek yogurt Caesar dressing, all tucked inside a toasted whole wheat wrap for a satisfying crunch.
INGREDIENTS
5 oz Chicken breast
1 large 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
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Season the chicken breast evenly on both sides with sea salt and black pepper.
Heat the extra virgin olive oil in a medium skillet over medium-high heat.
Add the chicken to the skillet and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.
Remove the chicken from the heat and let it rest for 5 minutes before slicing into thin strips.
In a small mixing bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, minced garlic, and grated Parmesan cheese until smooth.
In a large bowl, toss the chopped Romaine lettuce with the prepared yogurt dressing until every leaf is lightly coated.
Place the whole wheat tortilla on a clean surface and arrange the dressed lettuce in the center.
Top the lettuce with the sliced chicken strips.
Fold in the sides of the tortilla and roll it up tightly from the bottom to create a secure wrap.
Optional: Place the wrap back in the skillet for 30 seconds per side to lightly toast the outside before serving.