Ingredients:

  • 1 lb boneless skinless chicken breast, thinly sliced into strips
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup non-fat Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1 tbsp Worcestershire sauce
  • 2 tbsp grated Parmesan cheese
  • 4 large flour tortillas
  • 6 cups romaine lettuce, chopped
  • ½ cup shaved Parmesan cheese
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the chicken strips dry and season with garlic powder, salt, and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown and cooked through. Remove from heat and let rest for 2 minutes.
  3. In a medium bowl, whisk together the Greek yogurt, 1 tbsp lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, and grated Parmesan until smooth.
  4. Add the warm chicken strips to the dressing and fold gently until evenly coated.
  5. Toss the chopped romaine lettuce with 1 tbsp lemon juice.
  6. Place a warmed tortilla on a clean surface. Add a generous handful of romaine to the center, top with the creamy chicken mixture and shaved Parmesan.
  7. Fold in the sides and roll tightly from the bottom up to secure the filling.