Caesar Salad Wrap
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 250 g chicken breast (sliced into strips)
- • 1 tsp garlic granules
- • salt and pepper
- • 1 medium egg (beaten)
- • 50 g panko breadcrumbs
- • 200 g lettuce (sliced)
- • 4 cherry tomatoes (sliced)
- • 4 soft tortilla wraps (approx 60g per wrap)
- • low calorie cooking spray
- • 3 tbsp fat free Greek yoghurt
- • 1 tbsp light mayonnaise
- • 1 tsp lemon juice
- • 1/2 tsp garlic granules
- • 1 tsp Parmesan cheese (finely grated)
- • salt and pepper (to taste)
Preparation Steps
Preheat the oven to 190ºC and line a baking tray with non-stick baking paper.
Add the chicken to a bowl and sprinkle over the garlic granules and season with salt and pepper, stir to coat.
Add the egg and panko to two bowls and dip each strip of chicken first in the egg and then into the panko and place onto the baking tray. Spray with low calorie cooking spray and cook for 20 minutes until the breadcrumbs are golden brown and chicken shows no sign of pinkness.
In a small bowl, combine the dressing ingredients and stir until smooth.
Now you are ready to assemble, lay the tortilla wraps on the work surface and spread a little of the dressing onto each wrap and top with lettuce and tomatoes. Add the chicken strips.
Fold in the sides of the wrap so they are just covering the filling but not touching. Bring the top section of the wrap down and over the filling, rolling up until you reach the bottom, press and hold. Slice in half and serve.