# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1/2 cup plain Greek yogurt
03 - 1 cup panko breadcrumbs
04 - 1/4 cup grated Parmesan cheese
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Olive oil spray
→ Lighter Caesar Dressing
10 - 1/2 cup plain Greek yogurt
11 - 1 tablespoon olive oil
12 - 2 tablespoons grated Parmesan cheese
13 - 1 tablespoon Dijon mustard
14 - 1 tablespoon fresh lemon juice
15 - 1 teaspoon Worcestershire sauce
16 - 1 small garlic clove, minced
17 - Salt and pepper, to taste
→ Wrap Assembly
18 - 4 large whole wheat tortillas
19 - 4 cups chopped romaine lettuce
20 - 1/2 cup cherry tomatoes, halved
21 - 1/4 cup shredded Parmesan cheese
22 - 1/2 cup roasted red bell pepper strips
# Steps:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Slice chicken breasts into strips and toss with Greek yogurt until fully coated.
03 - Combine panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper in a separate bowl.
04 - Dredge the yogurt-coated chicken strips in the breadcrumb mixture, pressing gently to ensure even coating.
05 - Arrange breaded chicken strips on the prepared baking tray, spray lightly with olive oil, and bake for 18-20 minutes, turning halfway through, until golden and crispy.
06 - Whisk together Greek yogurt, olive oil, Parmesan cheese, Dijon mustard, lemon juice, Worcestershire sauce, minced garlic, salt, and pepper in a bowl. Adjust seasoning to taste.
07 - Warm the whole wheat tortillas briefly in a dry skillet or microwave to facilitate rolling.
08 - Lay each tortilla flat and spread a layer of Caesar dressing. Top with chopped romaine, halved cherry tomatoes, roasted red bell pepper strips arranged at one end, crispy chicken strips, and shredded Parmesan cheese.
09 - Drizzle extra dressing over the fillings, roll tightly tucking in the ends, slice in half if desired, and serve immediately.
