Ingredients:

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

Instructions:

  1. Heat olive oil in a skillet over medium high heat. Season chicken strips with garlic powder, salt, and pepper. Cook for 4-5 minutes per side until the centers are opaque and edges are golden brown. Set aside to cool slightly. Note: Don't crowd the pan or the chicken will boil in its own juices.
  2. In a medium bowl, combine Greek yogurt, lemon juice, Dijon, minced garlic, Parmesan, and Worcestershire. Whisk until the texture is velvety and smooth.
  3. In a large bowl, combine chopped romaine and cherry tomatoes. Pour over the dressing and toss gently until every leaf is thinly coated.
  4. Lay the tortillas flat on a clean surface. To prevent sogginess, place a thin layer of dry lettuce in the center first.
  5. Distribute the dressed romaine evenly across the center of each tortilla. Note: Keep the filling in a rectangular strip, not a circle, for a tighter roll.
  6. Top the greens with grilled chicken strips, shaved Parmesan, and toasted panko.
  7. Fold the sides of the tortilla inward.
  8. Roll tightly from the bottom up to secure the filling.