Servings : wraps
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Equipment
Ingredients
Instructions
Cook the Chicken
- Season 1 boneless skinless chicken breast evenly with ½ tsp garlic powder, ½ tsp onion powder, ½ tsp smoked paprika, ½ tsp salt, ½ tsp black pepper, and ½ lemon, zest and juice.

- Oven method: Preheat the oven to 400°F. Place the chicken on a lined baking sheet and bake for 14 to 18 minutes, or until the internal temperature reaches 165°F. Air fryer method: Preheat the air fryer to 380°F. Cook for 10 to 12 minutes, flipping halfway, until fully cooked.

- Let the chicken rest for 5 minutes, then dice into small bite-sized pieces.

Make the Dressing
- In a bowl, whisk together ½ cup greek yogurt, 1-2 finely grated garlic cloves, 1 tbsp dijon mustard, 1 tbsp worcestershire sauce, ½ tsp anchovy paste (optional), 2 tbsp lemon juice, and 2 tbsp finely grated parmesan cheese until smooth. Taste and season with salt, to taste. The dressing should be creamy, tangy, and nicely garlicky.

Assemble
- In a large bowl, combine the diced chicken, 2 cups finely chopped romaine lettuce, ¼ cup shaved parmesan cheese, ½ cup croutons (optional), and caesar dressing. Toss until evenly coated.

- Lay 2 high-protein tortillas flat and spoon half the filling into the center of each. Fold in the sides, then roll from the bottom up into a wrap.

- Slice in half and serve with your side of choice.

Nutrition
Notes
To make your own croutons: Cut bread into small cubes, toss with olive oil, garlic powder, and salt, and air fry at 375°F for 5 to 7 minutes, shaking halfway, until golden and crispy.
To use rotisserie chicken: Skip the cook step entirely. Just dice or shred the rotisserie chicken and toss it straight into the filling with the dressing and romaine. It saves about 15 minutes and works just as well.
