A festive wrap featuring crispy chicken, fresh greens, Parmesan, and a tangy lighter Caesar dressing for a quick meal.
# Components:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - ½ cup plain Greek yogurt
03 - 1 cup panko breadcrumbs
04 - ¼ cup grated Parmesan cheese
05 - ½ teaspoon garlic powder
06 - ½ teaspoon smoked paprika
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - Olive oil spray
→ Lighter Caesar Dressing
10 - ½ cup plain Greek yogurt
11 - 1 tablespoon olive oil
12 - 2 tablespoons grated Parmesan cheese
13 - 1 tablespoon Dijon mustard
14 - 1 tablespoon fresh lemon juice
15 - 1 teaspoon Worcestershire sauce
16 - 1 small garlic clove, minced
17 - Salt and pepper, to taste
→ Wrap Assembly
18 - 4 large whole wheat tortillas
19 - 4 cups chopped romaine lettuce
20 - ½ cup cherry tomatoes, halved
21 - ¼ cup shredded Parmesan cheese
22 - ½ cup roasted red bell pepper strips
# Method:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Slice chicken breasts into strips and toss with Greek yogurt to coat evenly.
03 - Combine panko, Parmesan, garlic powder, smoked paprika, salt, and pepper in a bowl. Dredge chicken strips in the mixture, pressing gently to adhere.
04 - Arrange breaded chicken strips on the lined tray. Spray lightly with olive oil. Bake for 18 to 20 minutes, turning halfway, until golden and crispy.
05 - Whisk together Greek yogurt, olive oil, Parmesan, Dijon mustard, lemon juice, Worcestershire sauce, minced garlic, salt, and pepper. Adjust seasoning as needed.
06 - Briefly warm tortillas in a dry skillet or microwave until pliable for rolling.
07 - Lay each tortilla flat and spread with a small amount of Caesar dressing. Top with romaine, cherry tomatoes, roasted red pepper strips arranged at one end, crispy chicken strips, and shredded Parmesan.
08 - Drizzle with extra dressing, roll wraps tightly tucking in the ends, slice in half if desired, and serve immediately.
