Chicken Avocado Caesar Salad Wrap

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, grilled then cooled 10 minutes and diced*
• Romaine lettuce (you'll need about 2/3 of 1 head)
• 2 small avocadoes, peeled and diced
• 1 cup halved grape tomatoes
• 1/3 cup finely shredded or shaved parmesan cheese
• 4 burrito size whole wheat or white tortillas
Dressing
• 2/3 cup fat-free plain Greek yogurt
• 1/4 cup light-mayonnaise
• 1 Tbsp olive oil
• 3 anchovy fillets, mashed finely to a paste (1 1/2 tsp paste)
• 1 1/2 Tbsp fresh lemon juice
• 2 tsp worchestershire sauce
• 1 1/2 tsp dijon mustard
• 2 small garlic cloves, pressed through a garlic crusher
• 2 Tbsp water, or as needed
• Salt and freshly ground black pepper

Directions

• For the dressing:
• Whisk all dressing ingredients together, add in water to thin 1 Tbsp at a time (it should be a somewhat thick dressing). Season with salt and pepper to taste.
• For the wraps:
• Layer tortillas with lettuce, grilled chicken, avocados, tomatoes, and parmesan. Spoon dressing over tops and wrap. Serve immediately.
• *This is how I prepared and grilled the chicken - preheat grill over medium-high heat to about 425. Pound chicken breast to even thickness then brush both sides lightly with olive oil. In a small bowl whisk together 1 tsp Italian seasoning, 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp onion powder and 1/8 tsp garlic powder. Sprinkle evenly over both sides of chicken. Grill about 4 minutes per side on preheated grill or until center registers 165 on an instant read thermometer.