Ingredients:

  • 6 oz chicken breast, thinly sliced
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper
  • 1 large (10-inch) whole wheat tortilla
  • 2 cups chopped romaine lettuce
  • 2 tbsp shaved Parmesan cheese
  • 1 tbsp toasted breadcrumbs
  • 2 tbsp Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 small clove minced garlic

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the sliced chicken breast, seasoning with salt and pepper. Sear for 3-4 minutes per side until the edges are golden-brown and the center is opaque. Remove from heat and let rest for 2 minutes.
  2. In a large bowl, whisk together the Greek yogurt, lemon juice, mustard, Worcestershire, and garlic until velvety.
  3. Add the chopped romaine and Parmesan cheese to the dressing. Toss gently until the leaves are thinly coated.
  4. Warm the tortilla in the microwave for 10 seconds to prevent cracking.
  5. Place a thin layer of lettuce in the center of the tortilla as a moisture barrier. Layer the grilled chicken on top, then sprinkle with toasted breadcrumbs.
  6. Fold in the sides, roll tightly from the bottom up, and press firmly to seal.