Ingredients:

  • 2 medium boneless, skinless chicken breasts (approx. 11 oz total)
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 1/2 cup plain non-fat Greek yogurt
  • 2 cloves garlic, minced
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1/4 cup freshly grated Parmesan cheese
  • 2 large whole wheat tortillas (10-inch)
  • 2 cups chopped Romaine heart, dried
  • 1/4 cup crushed whole-grain croutons

Instructions:

  1. Season the chicken breasts evenly with garlic powder, smoked paprika, salt, and pepper.
  2. In a small mixing bowl, whisk together the Greek yogurt, minced garlic, Worcestershire sauce, Dijon mustard, lemon juice, and Parmesan cheese until smooth.
  3. Heat avocado oil in a cast iron skillet over medium-high heat. Sear chicken for 5 minutes per side until the internal temperature reaches 160°F (71°C). Remove from pan and let rest for 5 minutes until the internal temperature reaches 165°F (74°C) before slicing into strips.
  4. In a bowl, toss the sliced chicken and crushed croutons with the prepared Caesar dressing.
  5. Lay tortillas flat. Place 1 cup of dry Romaine lettuce on each tortilla to act as a moisture barrier. Top with the dressed chicken mixture.
  6. Fold the sides of the tortilla in and roll tightly. Place the wrap seam-side down in the hot skillet for 30 seconds per side until golden and sealed.