Description
A hearty, flavorful wrap recipe loaded with tender pieces of chicken, crisp lettuce leaves, sweet tomatoes, rich avocados and a creamy caesar dressing. Perfect for lunch or dinner.
Ingredients
- 3 cups chopped rotisserie chicken or grilled chicken
- 3 packed cups Romaine lettuce (about 2/3 head)
- 1 cup heaping (6 oz) grape tomatoes, halved
- 1/3 cup slightly packed, finely shredded parmesan cheese
- 1 avocado, diced
- 5 burrito size tortillas, whole wheat or white, warmed
- Dressing
- 1/3 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 Tbsp olive oil
- 4 anchovy fillets, mashed finely to a paste (1 1/2 tsp paste)
- 1 Tbsp fresh lemon juice
- 2 tsp worchestershire sauce
- 1 tsp dijon mustard
- 1 tsp minced garlic (1 clove)
- Salt and black pepper
Instructions
1. For the dressing: Whisk all dressing ingredients together. Season with salt and pepper to taste.
2. For the wraps: To a large mixing bowl add cooked chicken, lettuce, tomatoes and parmesan cheese. Drizzle dressing over and use tongs to toss and evenly coat.
3. Add avocado and gently toss to evenly distribute.
4. Layer salad mixture over tortillas in row in the center then wrap (you can also tuck ends in before wrapping so filling doesn’t fall out the end).
5. Cut wraps in half to serve.
Notes
For grilled chicken I recommend this method: Preheat grill over medium-high heat to about 425F. Pound chicken breast to even thickness then brush both sides lightly with olive oil. In a small bowl, whisk together 1 tsp Italian seasoning, 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp onion powder and 1/8 tsp garlic powder. Sprinkle evenly over both sides of chicken. Grill about 4 minutes per side on preheated grill or until center registers 165F on an instant read thermometer.
Nutrition
- Serving Size: 1 wrap
- Calories: 650
- Sugar: 5g
- Sodium: 1124mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0.02g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 49g
- Cholesterol: 145mg