Light Grilled Chicken Caesar Wrap
Nutrition per serving
Ingredients
- 400g chicken breast (2 pieces)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper
- 150g 0% Greek yogurt
- 2 tbsp grated parmesan
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- 150g romaine lettuce, chopped
- 2 large whole wheat tortillas
- 20g extra parmesan, shaved, to serve
Instructions
Rub the chicken with olive oil, garlic powder, smoked paprika, salt and pepper; rest for 10 minutes while the grill pan heats.
Grill the chicken 6–7 minutes per side until charred and cooked through (75°C inside); rest 5 minutes, then slice thinly.
Whisk the yogurt, grated parmesan, lemon juice, Dijon and minced garlic into a dressing; season with salt and pepper.
Toss the romaine with half the dressing until coated.
Warm the tortillas, layer on the romaine, sliced chicken, remaining dressing and shaved parmesan.
Fold the sides in, roll up tightly and rest 1 minute seam-side down; slice in half and serve.
This is my lighter take on the caesar wrap I used to grab at lunch — same creamy, garlicky comfort, but the dressing is built on Greek yogurt instead of a cup of mayo, which drops the calories while adding real protein. I grill the chicken until it has proper char marks, slice it over crisp romaine, and shower everything with just enough parmesan to make it taste like the real deal. At 520 calories and 40 grams of protein, it's built for anyone trying to gain healthy weight — fuel, not junk. The dressing takes two minutes and keeps for days, so lunch is basically assembling. It's the kind of wrap that makes your desk lunch feel like a cafe order.
