Chicken Caesar Wrap, light
A Caesar wrap that keeps the flavour and loses the mayonnaise — the dressing is fat-free yogurt, parmesan and mustard.
12 min
2 servings
Difficulty 1/5
Lunch · Dinner
Prep 12 min
Classic Caesar dressing is mostly oil and egg yolk. This one is built on fat-free Greek yogurt with parmesan, Dijon, lemon and garlic, so it stays sharp and salty for a fraction of the fat. Rolled with cooked chicken breast and shredded lettuce, one wrap carries close to 50 g of protein.
Per serving
497
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
Dressing
Greek Yogurt 0%
120 grams
Parmesan
20 grams
Dijon Mustard
2 teaspoons (10 grams)
Lemon
15 grams
Garlic
1 clove (3 grams)
Olive Oil
1 teaspoon (4.5 grams)
Salt
to taste
Black Pepper
to taste
Wraps
Tortilla Wrap
2 large (144 grams)
Chicken Breast, cooked
200 grams
Lettuce
120 grams
Steps
Finely grate the parmesan and crush the garlic. Stir both into the yogurt with the mustard, lemon juice and olive oil until the dressing is smooth. Season with salt and pepper.
5 min
Slice the cooked chicken breast thinly and shred the lettuce into ribbons.
3 min
Warm each tortilla in a dry pan for about 20 seconds a side. A warm wrap folds without cracking.
2 min
Spread the dressing down the middle of each tortilla, pile the lettuce and chicken on top, fold the sides in and roll it tight. Cut in half to serve.
2 min
Serving suggestion
Eat straight away, while the tortilla is still warm and the lettuce is cold.
Storage
The dressing keeps three days in the fridge. Roll the wraps only when you are ready to eat, or the lettuce goes limp.
Notes
Any leftover roast or poached chicken works — the dressing is what makes it a Caesar.
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