Chicken Caesar Wrap with Greek Yogurt Dressing — 44g Protein, Under $5
A Caesar salad is one of the best flavour combinations in existence and one of the least practical lunches to eat at a desk or on the go. Wrapping it solves both problems. Sliced pan-seared chicken breast, crisp romaine, shaved parmesan, and a quick Greek yogurt Caesar dressing that delivers everything the classic does — the anchovy-forward depth, the lemon brightness, the creamy richness — without the raw egg or the price of a restaurant version. Wrapped tight in a flour tortilla and sliced diagonally for maximum cross-section impact, this is a lunch that takes twenty minutes, delivers 44 grams of protein, and costs under five dollars. The kind of wrap that makes bringing lunch from home feel like a genuine upgrade over anything you could order.
Ingredients
Method
- Season the chicken breast with garlic powder, Italian seasoning, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook the chicken for 5–6 minutes per side until golden brown and cooked through to 165°F (74°C).
- Rest the chicken for 3 minutes before slicing into thin strips.
- Make the Caesar dressing: whisk together the Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, garlic powder, salt, and pepper until smooth.
- Warm the tortilla in the dry pan for 20 seconds per side until pliable.
- Lay the tortilla flat. Spread the Caesar dressing across the centre, leaving a 2-inch border.
- Layer the romaine over the dressing, then the sliced chicken strips over the lettuce.
- Scatter the parmesan and crushed croutons if using.
- Fold in the two short sides and roll firmly from the bottom up, keeping the filling compact.
- Slice diagonally and serve immediately, or wrap tightly in parchment for later.
