Festive wrap with crispy chicken, fresh romaine, Parmesan, and a tangy lighter dressing in a whole wheat tortilla.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 120 ml plain Greek yogurt
03 - 1 cup panko breadcrumbs
04 - 0.25 cup grated Parmesan cheese
05 - 0.5 teaspoon garlic powder
06 - 0.5 teaspoon smoked paprika
07 - 0.5 teaspoon salt
08 - 0.25 teaspoon black pepper
09 - Olive oil spray
→ Lighter Caesar Dressing
10 - 120 ml plain Greek yogurt
11 - 15 ml olive oil
12 - 2 tablespoons grated Parmesan cheese
13 - 1 tablespoon Dijon mustard
14 - 15 ml 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 - 120 ml cherry tomatoes, halved
21 - 0.25 cup shredded Parmesan cheese
22 - 120 ml roasted red bell pepper strips
# Cooking Steps:
01 - Preheat the oven to 400°F and line a baking tray with parchment paper.
02 - Slice the chicken breasts into strips and toss them in plain Greek yogurt until well coated.
03 - Combine panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and pepper in a bowl. Dredge the chicken strips in the mixture, pressing gently to ensure coating adheres.
04 - Arrange breaded chicken strips on the prepared tray, lightly spray with olive oil, and bake for 18 to 20 minutes, turning halfway through, until golden and crispy.
05 - Whisk all dressing ingredients together in a bowl and adjust seasoning with salt and pepper as needed.
06 - Warm tortillas briefly in a dry skillet or microwave to facilitate rolling.
07 - Lay each tortilla flat, spread with a small amount of Caesar dressing, then layer with romaine lettuce, halved cherry tomatoes, roasted red bell pepper strips arranged as Santa hats, crispy chicken strips, and shredded Parmesan cheese.
08 - Drizzle extra dressing over the fillings, roll tortillas tightly tucking in the ends, slice in half if desired, and serve immediately.
