Ingredients:

  • 120g plain Greek yogurt
  • 30ml fresh lemon juice
  • 25g grated Parmesan cheese
  • 5ml Worcestershire sauce
  • 5g garlic, minced
  • 15ml extra virgin olive oil
  • 1.5g black pepper
  • 0.75g salt
  • 680g chicken breast, thinly sliced into strips
  • 15ml olive oil
  • 300g romaine lettuce, chopped
  • 25g shaved Parmesan cheese
  • 6 large flour tortillas
  • 150g cherry tomatoes, halved

Instructions:

  1. Mix the Base. In your medium bowl, combine the 120g Greek yogurt, 30ml lemon juice, 5g minced garlic, and 5ml Worcestershire sauce. Whisk until smooth. Note: This creates the acidic base that will hold the oil.
  2. Emulsify the Dressing. Slowly drizzle in the 15ml extra virgin olive oil while continuing to whisk. Once it's smooth, fold in the 25g grated Parmesan cheese.
  3. Prep the Pan. Heat 15ml of olive oil in your skillet over medium high heat. Wait until the oil shimmers.
  4. Sear the Chicken. Add the 680g chicken strips in a single layer. Do not crowd the pan, or they will steam instead of sear.
  5. Cook to Color. Cook the chicken for 3-5 minutes per side until mahogany colored and cooked through. According to the [USDA FoodData](https://fdc.nal.usda.gov), ensuring chicken reaches a safe internal temperature is key.
  6. The Critical Rest. Remove the chicken from the heat and let it rest on a plate for 5 minutes. Note: This stops the juices from running and making your Caesar Dressing Wrap soggy.
  7. Base Layer. Lay a flour tortilla flat. Spread 2 tablespoons of the dressing in the center, leaving a 2 inch border around the edges.
  8. Build the Wall. Layer in the 300g chopped romaine lettuce first, then the seared chicken, 25g shaved Parmesan, and 150g halved cherry tomatoes.
  9. The Tight Roll. Fold the sides of the tortilla inward, then roll from the bottom up tightly to secure the wrap.