A festive wrap with crispy chicken, romaine, Parmesan, and a tangy lighter dressing in whole wheat tortillas.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1/2 cup plain Greek yogurt
03 - 1 cup panko breadcrumbs
04 - 1/4 cup grated Parmesan cheese
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Olive oil spray
→ Lighter Caesar Dressing
10 - 1/2 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 black pepper to taste
→ Wrap Assembly
18 - 4 large whole wheat tortillas
19 - 4 cups chopped romaine lettuce
20 - 1/2 cup cherry tomatoes, halved
21 - 1/4 cup shredded Parmesan cheese
22 - 1/2 cup roasted red bell pepper strips
# Directions:
01 - Preheat the 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 black pepper in a bowl. Dredge chicken strips in this mixture, pressing gently to adhere.
04 - Arrange breaded chicken strips on the prepared tray. Lightly spray with olive oil. Bake for 18–20 minutes, turning halfway through, until golden and crispy.
05 - Whisk together Greek yogurt, olive oil, Parmesan, Dijon mustard, lemon juice, Worcestershire sauce, minced garlic, salt, and pepper in a bowl. Adjust seasoning to taste.
06 - Briefly warm tortillas in a dry skillet or microwave to facilitate rolling.
07 - Lay each tortilla flat and spread a thin layer of Caesar dressing. Top with chopped romaine, halved cherry tomatoes, roasted red pepper strips arranged at one end, crispy chicken strips, and shredded Parmesan.
08 - Drizzle additional dressing over the fillings, roll tortillas tightly tucking in the ends, slice in half if desired, and serve immediately.
