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Chicken Caesar Wrap with Greek Yogurt Dressing

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Total Time 20 minutes
Servings: 1
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 1 large flour tortilla 10-inch
  • 150 g boneless skinless chicken breast
  • 1.5 cups romaine lettuce roughly chopped
  • 2 tbsp shaved or grated parmesan
  • 1/2 tsp garlic powder
  • 1/2 tsp dried Italian seasoning
  • Salt and pepper to taste
  • 1 tsp olive oil for cooking
  • For the dressing: 2 tbsp plain Greek yogurt 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp Worcestershire sauce, 1/4 tsp garlic powder, salt and pepper
  • Optional: a few croutons crushed over the filling for crunch

Method
 

  1. Season the chicken breast with garlic powder, Italian seasoning, salt, and pepper.
  2. 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).
  3. Rest the chicken for 3 minutes before slicing into thin strips.
  4. Make the Caesar dressing: whisk together the Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, garlic powder, salt, and pepper until smooth.
  5. Warm the tortilla in the dry pan for 20 seconds per side until pliable.
  6. Lay the tortilla flat. Spread the Caesar dressing across the centre, leaving a 2-inch border.
  7. Layer the romaine over the dressing, then the sliced chicken strips over the lettuce.
  8. Scatter the parmesan and crushed croutons if using.
  9. Fold in the two short sides and roll firmly from the bottom up, keeping the filling compact.
  10. Slice diagonally and serve immediately, or wrap tightly in parchment for later.

Notes

Worcestershire sauce is used in very small quantities here but adds a significant depth of flavour that makes the dressing taste genuinely close to a proper Caesar — a bottle costs around two dollars and lasts for many months of recipes. Greek yogurt replacing raw egg and oil-based mayo in the dressing saves money and adds protein without compromising the flavour profile. Buying chicken breast in a larger pack and freezing individual portions keeps the per-recipe cost consistently low.