Chicken Caesar Salad Wrap
Servings 2
Calories 508kcal
Ingredients
Caesar Dressing
- 1 tsp Dijon mustard
- 1 clove Garlic minced
- 1/2 tsp Red wine vinegar
- 1 tsp Lemon juice
- 1/2 tsp Worcestershire sauce
- 1 TBSP Extra-virgin olive oil
- 1/2 TBSP Parmesan cheese grated
- Salt to taste
- Black pepper to taste
Chicken Caesar Wrap
- 8 oz Chicken breast boneless skinless butterflied
- ¼ tsp Dried oregano
- ¾ tsp Garlic powder
- 1/2 tsp Extra-virgin olive oil
- Salt to taste
- Black pepper to taste
- 4 cups Romaine lettuce chopped
- 2 Whole wheat tortilla wraps burrito size
Carrots and Hummus
- 1 cup Carrots peeled and cut into sticks
- ½ cup Hummus
Lemon Sparkling Water
- 24 oz Sparkling water cold
- 1 Lemon sliced
- Ice cubes optional
Instructions
- Prepare the ingredients as instructed.
- Prepare the Caesar dressing: In a bowl, whisk together all the ingredients for the dressing. Season with salt and black pepper. Set aside.
- Cook the chicken: Season chicken breast with salt, black pepper, oregano, and garlic powder. Heat olive oil in a skillet over medium-high heat. Cook chicken until seared on both sides and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest briefly, then slice into chunks.
- Assemble the wraps: In a bowl, combine chopped romaine lettuce, sliced chicken, and Caesar dressing. Toss to coat. Place the mixture onto the center of each tortilla wrap, fold in the ends and roll tightly. Cut in half.
- Prepare the lemon sparkling water: Add lemon slices to sparkling water. Add ice cubes if desired.
- Serve the chicken Caesar salad wraps with carrots and hummus alongside lemon sparkling water.
Nutrition
Calories: 508kcal | Carbohydrates: 48g | Protein: 36g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 843mg | Potassium: 1121mg | Fiber: 12g | Sugar: 8g | Vitamin A: 18961IU | Vitamin C: 39mg | Calcium: 220mg | Iron: 5mg