Ingredients
3 (4 oz.) chicken breasts
¼ cup extra virgin olive oil
1 tsp lemon zest
2 cloves garlic, minced
1 romaine lettuce heart, julienned
Grated Parmesan cheese, to taste
Salt and pepper, to taste
Wraps
For the Caesar Dressing:
1 cup low-fat sour cream
2 tbsp grated Parmesan cheese
1 tbsp lemon juice, freshly squeezed
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
1 clove garlic, minced
Salt and pepper, to taste
Directions
- Remove any excess fat from chicken breast and place chicken into a freezer bag.
- Whisk together the oil, lemon zest, lemon juice, and garlic in a bowl and pour over chicken.
- Marinate for 4 - 24 hours in the refrigerator.
- Remove chicken from marinade and pat dry. Season with salt and pepper on both sides.
- Sauté chicken on medium-high heat until fully cooked, about 12 minutes.
- Allow chicken to cool and slice thinly; set aside.
- Make the dressing by combining sour cream, parmesan, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic in a stainless-steel bowl. Season with salt and pepper to taste.
- Julienne the romaine lettuce.
- Toss Caesar dressing, parmesan cheese, and thinly sliced chicken together. Place one serving in the middle of the wrap, roll it up, and cut in half on a bias.
Nutrition
Recipe yields 3 servings
Calories: 304
Fat: 18g
Saturated Fat: 5.1g
Cholesterol: 110mg
Sodium: 257.1mg
Protein: 29.8g
Carbohydrate: 9g
