Prep Time: 10 mins, Cook Time: 10 mins, Total Time: 20 mins, Makes: about 3 wraps
Looking for a fun twist on lunch? Try this Chicken Caesar Salad Wrap. Fresh, crisp, and delicious this simple combination hits the spot every single time. Made from a few simple ingredients, and loaded with protein, this recipe comes together in under 20 minutes too.
Ingredients
For the Chicken:
1 lb. Smart Chicken Chicken Breasts, 2 breasts butterflied
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried oregano
1 tablespoon avocado oil to pan sear chicken
Other Ingredients:
2-3 hard boiled eggs depending on size, roughly chopped
2-3 pieces of iceberg lettuce per sandwich rinse and dry
½ small avocado peel, pit and slice
For the Yogurt Caesar Dressing:
½ cup 0% plain Greek yogurt
¼ cup mayonnaise
1 teaspoon Dijon mustard
2 teaspoons capers, drained
2 cloves garlic, minced
1 teaspoon anchovy paste, or 2 anchovy fillets minced
1.5 - 2 tablespoons lemon juice, fresh squeezed
¼ cup parmesan cheese, grated
salt, to taste
cracked black pepper, to taste
1-2 tablespoons warm water, to thin dressing - optional
Directions
How to Make Chicken Caesar Salad Wrap: Prepare the Dressing. Combine drained capers, anchovy paste, minced garlic, and lemon juice in a food processor. Mix until well combined. Then, add the 0% plain Greek yogurt, Dijon mustard, mayonnaise, and parmesan cheese. Mix again. Season with salt and cracked black pepper to taste. Cover and refrigerate until ready to use.
**Option to add warm water if you like a thinner dressing. The thicker the yogurt the more water you will need to thin it out, unless you prefer a thick dressing.**
Prepare the Chicken: Butterfly one pound of chicken breasts (about 2 breasts) into four thin cutlets. Season with salt, black pepper, and dried oregano on both sides. Add avocado oil to a non-stick skillet.
Once the oil is hot, add the prepared cutlets. Sear for about 3-4 minutes per side to ensure doneness. The internal temperature should reach 165 degrees.
Remove the chicken from the pan and allow it to cool before cubing it into bite-sized pieces. Cooking time can vary based on the thickness of your chicken.
Prepare the Other Ingredients: Next, you’ll roughly chop 2-3 hard boiled eggs depending on size. Set them aside.
Carefully peel 2-3 large pieces of lettuce from a head of iceberg lettuce. Rinse under cold water and pat dry. You’ll need 2-3 pieces of lettuce per wrap. Peel, pit, and slice ½ of an avocado.
Assemble: Combine the cubed chicken, chopped hard-boiled egg, and about 2-3 tablespoon of the yogurt Caesar dressing in a mixing bowl. Toss until well combined. You can use as much or as little dressing as you like. Extra dressing can be store in an airtight container in the refrigerator for three to four days.
Add the lettuce to a piece of parchment paper. Next, add 2-3 spoonfuls of the chicken egg mixture to the prepared pieces of lettuce. Top with sliced avocado and roll the lettuce closed tightly. Slice in half and enjoy. Best enjoyed immediately.
Nutrition
Serving: 1 lettuce wrap without dressing - this is because the dressing can be added in varying amounts, Calories: 478kcal, Carbohydrates: 5g, Protein: 33g, Fat: 36g, Saturated Fat: 9g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 17g, Trans Fat: 0.1g, Cholesterol: 238mg, Sodium: 347mg, Potassium: 550mg, Fiber: 3g, Sugar: 1g, Vitamin A: 631IU, Vitamin C: 7mg, Calcium: 50mg, Iron: 2mg, Calories: 478
