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Ingredients for the wrap
- 400 g skinless chicken breast
- 100 g fresh tomatoes
- 200 g romaine lettuce
- 4 pcs whole wheat tortillas
- 30 ml extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon granulated garlic
- 1 pinch iodized table salt
- 1 pinch ground black pepper
Ingredients for the dressing
- 1 pc anchovy fillet in oil
- 1 fresh garlic clove
- 150 g 0% fat Greek yogurt
- 30 g grated Parmesan cheese
- 1 teaspoon Dijon mustard
Preparing the ingredients and the dressing
- 1Wash the tomatoes and romaine lettuce, cut them into small pieces, and set them aside.
- 2Prepare the dressing: finely chop the anchovy fillet. Peel the garlic clove and grate it on a small grater. In a large bowl, mix the anchovies and garlic with the Greek yogurt, grated Parmesan, and Dijon mustard. Season with salt and pepper to taste.
Cooking the chicken and assembling the wraps
- 1Prepare the chicken breast: wash it, pat it dry, and cut it into strips approximately 6 cm long and 2 cm wide. Season the meat with dried oregano, granulated garlic, salt, and pepper, massaging the spices well into the meat. In a large pan, heat the olive oil over medium heat. Add the chicken strips and fry them for 4–5 minutes on each side, until cooked through and browned. Transfer the meat to a bowl.
- 2Assemble the wraps: place a quarter of the chicken, lettuce, and tomatoes in the center of each tortilla. Drizzle the filling with the prepared yogurt dressing. Wrap the tortilla: fold the side edges towards the center, then bring the bottom edge over the filling, tighten well, and roll upwards to form a compact package. Serve immediately.
