# 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
# Directions:
01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - Slice chicken breasts into strips and toss in plain Greek yogurt to coat evenly.
03 - Mix panko, Parmesan, garlic powder, smoked paprika, salt, and pepper in a bowl. Dredge chicken strips in the breadcrumb mixture, pressing lightly to adhere.
04 - Arrange breaded chicken strips on the prepared tray, spray lightly with olive oil, and bake for 18 to 20 minutes, turning halfway through until golden and crispy.
05 - Whisk together Greek yogurt, olive oil, Parmesan, Dijon mustard, lemon juice, Worcestershire sauce, minced garlic, salt, and pepper. Adjust seasoning as needed.
06 - Warm tortillas briefly in a dry skillet or microwave to ease rolling.
07 - Lay each tortilla flat and spread a spoonful of Caesar dressing. Layer with chopped romaine, cherry tomatoes, roasted red bell pepper strips arranged at one end, crispy chicken strips, and shredded Parmesan cheese.
08 - Drizzle with additional dressing, roll tortillas tightly tucking in the ends to form wraps, slice in half if desired, and serve immediately.
