Ingredients
1.5 lbs (680g) chicken breast, boneless skinless, sliced into strips
4 cups chopped romaine lettuce, washed and dried
4 large 10-inch whole wheat tortillas
1/2 cup plain Greek yogurt, full-fat (or non-dairy alternative)
1/4 cup grated parmesan cheese (or Pecorino Romano)
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced (or 1 tsp garlic powder)
2 tablespoons olive oil
1 teaspoon anchovy paste (optional, omit for vegetarian)
Salt and black pepper to taste
Instructions
Heat a grill or skillet and cook chicken with olive oil, seasoning with salt, pepper, and half the garlic. Cook 6-7 minutes per side until fully done.
In a small bowl, mix Greek yogurt, lemon juice, remaining garlic, 1/2 tsp salt, and anchovy paste (if using) for dressing.
Assemble wraps by spreading 2 tbsp dressing on each tortilla, layering romaine, grilled chicken, and parmesan. Roll tightly and refrigerate until ready to eat.
Notes
For a vegetarian option, skip anchovy paste and substitute Pecorino Romano if desired.
Chill cooked chicken for 10 minutes before assembly to preserve tortilla crispiness.
Use avocado or hummus as optional add-ons for extra healthy fats.
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Grilling
- Cuisine: Mediterranean-American
- Diet: High Protein
Nutrition
- Serving Size: 1 wrap
- Calories: 370
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg