How to Make Chicken Caesar Salad Wrap

Prepare the Dressing

• Combine 0% Greek yogurt, mayonnaise, Dijon mustard, grated parmesan cheese, drained capers, anchovy paste, garlic, and fresh squeezed lemon juice in a food processor. Buzz until well combined. Season with salt and cracked black pepper to taste. Cover and refrigerate until ready to use.  

  **Option to add a touch of water if you like a thinner dressing. The thicker the yogurt the more water you will need to thin it out, unless you prefer a thick dressing. *

Prepare the Chicken

• Butterfly one pound of chicken breasts (about 2 breasts) into four thin cutlets. Season with salt, black pepper, and dried oregano on both sides.

  Add avocado oil to a non-stick skillet. Once the oil is hot, add the prepared cutlets. Sear for about 3-4 minutes per side to ensure doneness. The internal temperature should reach 165 degrees. Cooking time will vary based on the thickness of your cutlets.

  Remove the chicken from the pan and allow it to cool before cubing it into bite-sized pieces.

Prepare the Other Ingredients

• Next, you’ll roughly chop 2-3 hard boiled eggs depending on size. Set them aside.

  Carefully, peel 2-3 large pieces of lettuce from a head of iceberg lettuce. Rinse under cold water and pat dry. You’ll need 2-3 pieces of lettuce per wrap. Peel, pit, and slice ½ of an avocado. Set it aside.

Assemble

• Combine the cubed chicken, chopped hard-boiled egg, and about 2-3 tablespoons of the yogurt Caesar dressing in a mixing bowl. Toss until well combined. You can use as much or as little dressing as you like.

  Extra dressing can be store in an airtight container in the refrigerator for three to four days.
• Add the lettuce to a piece of parchment paper. Next, add 2-3 spoonfuls of the chicken/egg mixture to the prepared pieces of lettuce. Top with sliced avocado and roll the lettuce closed tightly. Slice in half and enjoy. Best enjoyed immediately.