Ingredients:

  • 1 lb boneless skinless chicken breasts, sliced into strips
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1 tbsp grated Parmesan cheese
  • 1 tsp Worcestershire sauce
  • 2 tbsp water
  • 4 large whole wheat tortillas
  • 4 cups romaine lettuce, chopped
  • 1/2 cup shaved Parmesan cheese
  • 1 cup cherry tomatoes, halved

Instructions:

  1. Pat the chicken strips dry with a paper towel. Toss with olive oil, garlic powder, salt, and pepper.
  2. Heat a skillet over medium-high heat. Add the chicken and cook for 3–5 minutes per side until golden-brown and internal temperature reaches 165°F (74°C). Remove from heat and let rest for 2 minutes.
  3. In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon, minced garlic, Parmesan, and Worcestershire sauce until smooth. If too thick, whisk in water one tablespoon at a time.
  4. Lay a tortilla flat and place a handful of chopped romaine in the center to create a base.
  5. Layer the grilled chicken on top of the lettuce. Drizzle the dressing directly onto the chicken, keeping it away from the tortilla edges.
  6. Top with shaved Parmesan and cherry tomatoes, then fold the tortilla tightly.
  7. Sear the assembled wrap in a dry pan for 60 seconds per side to create a toasted crust and seal the edges.