# Ingredients:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - ½ cup plain Greek yogurt
03 - 1 cup panko breadcrumbs
04 - ¼ cup grated Parmesan cheese
05 - ½ teaspoon garlic powder
06 - ½ teaspoon smoked paprika
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - Olive oil spray
→ Lighter Caesar Dressing
10 - ½ 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 - ½ cup cherry tomatoes, halved
21 - ¼ cup shredded Parmesan cheese
22 - ½ cup roasted red bell pepper strips
# Directions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Slice chicken breasts into strips and toss with Greek yogurt to coat evenly.
03 - Combine panko, Parmesan, garlic powder, smoked paprika, salt, and pepper. Dredge chicken strips in breadcrumb mixture, pressing gently to adhere.
04 - Arrange breaded strips on tray, spray lightly with olive oil, and bake for 18 to 20 minutes, turning halfway until golden and crispy.
05 - Whisk Greek yogurt, olive oil, Parmesan, Dijon mustard, lemon juice, Worcestershire sauce, minced garlic, salt, and pepper until smooth. Adjust seasoning to taste.
06 - Briefly warm tortillas in a dry skillet or microwave for pliability.
07 - Lay each tortilla flat, spread lightly with dressing, layer romaine, cherry tomatoes, roasted red pepper strips arranged as a 'Santa hat', crispy chicken, and shredded Parmesan. Drizzle with extra dressing.
08 - Roll wraps tightly, tucking in ends. Slice in half if desired and serve immediately.
