Chicken Caesar Wraps

Ingredients

• 1 1/2 lb (680 g) chicken breast
• 1 head romaine, chopped
• 1/3 cup (33 g) grated parmesan
• 1/2 cup (113 g) nonfat Greek yogurt
• 1 lemon
• 4 large flour tortillas or wraps
• 1 tsp avocado oil; 1 tsp Dijon, garlic, salt, lots of black pepper

How to make it

1. Prep everythingPat the 1 1/2 lb (680 g) chicken breast dry. If any piece is thicker than 1 inch (2.5 cm), place it between plastic wrap and pound the thick end with a pan until it is even. Chop the head of romaine into 1-inch (2.5 cm) pieces, mince the garlic, juice the lemon and measure the 1/3 cup (33 g) parmesan.
2. Season the chickenRub the chicken with the 1 tsp avocado oil, then season both sides with salt and plenty of black pepper.
3. Sear the chickenHeat a large 12-inch (30 cm) skillet or grill pan over medium-high heat for 2 minutes. Add the chicken and sear it (cook hard without moving it) 6 to 7 minutes per side, until golden brown, it releases easily from the pan, and the thickest part reads 165°F (74°C).
4. Rest and sliceMove the chicken to a cutting board and let it rest (sit untouched) 5 minutes so the juices settle back in. Slice it into thin strips across the grain.
5. Make the dressingIn a large bowl, whisk the 1/2 cup (113 g) Greek yogurt, half the parmesan, the lemon juice, 1 tsp Dijon, the garlic, a pinch of salt and lots of black pepper. If it is too thick to drizzle, whisk in water 1 teaspoon at a time until it is like thick ranch.
6. Toss the saladAdd the romaine and the remaining parmesan to the bowl and toss with tongs until every leaf is lightly coated.
7. Roll the wrapsLay out the 4 tortillas. Put a line of salad and chicken across the lower third of each, fold in the sides, then roll up tightly from the bottom. Cut in half and serve. For meal prep, store chicken and dressed salad separately in the fridge up to 4 days and roll right before eating.