Grilled Chicken Caesar Wrap
4 boneless skinless chicken breast halves (about 4 oz. each)
1/4 cup extra-virgin olive oil
zest of 1 lemon (about 1 tspn.)
1/4 cup freshly squeezed lemon juice (about 2 lemons)
2 cloves garlic, minced or grated
Kosher salt & freshly ground black pepper
For the Wrap:
1/2 pint cherry tomatoes, quartered
1 heart romaine lettuce, chopped
4 12-inch whole wheat tortillas
1/2 cup Lite Caesar dressing
For the chicken: Place the chicken in a shallow dish just large enough to hold them. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined. Pour the oil mixture over the chicken and toss to coat. Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight.
Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the oil mixture and pat dry. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 min. per side. Transfer the chicken to a plate to cool slightly. Thinly slice the chicken against the grain and set aside.
For the wrap: Place the sliced chicken, 1/2 cup Lite Caesar dressing, tomatoes, romaine and Parmesan croutons in a large bowl. Toss to coat evenly. Fill each tortilla with the chicken mixture. Serve with baked sweet potato fries for a delicious and well-balanced meal!
Chicken Caesar Wrap: 395 kcal/ 35g protein
Total Meal with Baked Sweet Potato Fries (about 12-15 fries): 535 kcal/36g protein