Crispy chicken strips, romaine, parmesan, and tangy dressing wrapped for a delicious, quick meal.
# What you'll need:
→ 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
# How to make it:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper. Slice chicken breasts into strips and coat evenly with Greek yogurt.
02 - In a separate bowl, combine panko, Parmesan, garlic powder, smoked paprika, salt, and pepper. Dredge chicken strips in the breadcrumb mixture, pressing gently to adhere.
03 - Arrange breaded chicken strips on the prepared tray. Lightly spray with olive oil and bake for 18 to 20 minutes, turning halfway, until golden and crispy.
04 - Whisk together Greek yogurt, olive oil, Parmesan, Dijon mustard, lemon juice, Worcestershire sauce, minced garlic, salt, and pepper. Adjust seasoning to taste.
05 - Briefly warm tortillas in a dry skillet or microwave to facilitate rolling.
06 - Lay tortillas flat and spread a thin layer of dressing on each. Layer chopped romaine, halved cherry tomatoes, roasted red pepper strips arranged at one end, crispy chicken strips, and shredded Parmesan.
07 - Drizzle extra dressing over the fillings, roll tightly tucking in the ends, slice in half if preferred, and serve immediately.
