Ingredients:

  • 680g (1.5 lbs) chicken breast, sliced thin
  • 5ml (1 tsp) garlic powder
  • 2.5ml (0.5 tsp) smoked paprika
  • 15ml (1 tbsp) avocado oil
  • 120ml (0.5 cup) plain Greek yogurt
  • 30ml (2 tbsp) extra virgin olive oil
  • 15ml (1 tbsp) Dijon mustard
  • 2 cloves garlic, minced
  • 5ml (1 tsp) Worcestershire sauce
  • 30ml (2 tbsp) lemon juice, freshly squeezed
  • 30g (0.25 cup) parmesan cheese, freshly grated is best
  • 4 large flour tortillas (25cm/10 inch)
  • 720ml (3 cups) romaine lettuce, chopped and very dry
  • 120ml (0.5 cup) sourdough croutons, crushed

Instructions:

  1. Toss your chicken medallions with the garlic powder and smoked paprika until every piece is coated. Note: This ensures the flavor is built into the meat, not just the sauce.
  2. Heat the avocado oil in your skillet over medium high heat. Add the chicken and cook for 4-5 minutes per side until golden and slightly charred.
  3. Move the chicken to a plate. Note: Resting for 5 minutes allows the juices to redistribute so they don't run out and soak your tortilla.
  4. In a small bowl, combine the Greek yogurt, olive oil, Dijon, minced garlic, Worcestershire, lemon juice, and parmesan.
  5. Place your sourdough croutons in a bag and crush them into small bits with a heavy glass or rolling pin.
  6. In a large bowl, toss the dry romaine with about 3/4 of the dressing until every leaf is shimmering.
  7. Lay a tortilla flat. Place a generous handful of the dressed romaine in the center, leaving room at the edges.
  8. Layer the warm chicken medallions directly onto the bed of lettuce.
  9. Sprinkle the crushed croutons over the chicken and drizzle with the remaining dressing.
  10. Fold the sides in, then roll from the bottom tightly, keeping the filling tucked in as you go.