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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 664 calories
  • 40 min
  • 4 servings

Ingredients

  • 1 lb chicken breasts, boneless skinless
  • 4 cloves garlic
  • 2 pints grape tomatoes
  • 4 large flour tortillas
  • 2 lemons
  • 1 oz Parmesan cheese
  • ¼ cup plain Greek yogurt
  • 1 head romaine lettuce
  • black pepper
  • Dijon mustard
  • extra virgin olive oil
  • salt
  • virgin coconut oil
  • Worcestershire sauce

Instructions

  1. Heat a grill pan, outdoor grill, or skillet over medium-high heat.
  2. Peel and mince garlic. Grate 2 tsp of lemon zest. In a medium bowl, prepare marinade by whisking together ½ of the garlic (save the rest for the dressing), lemon zest and juice, olive oil, salt, and pepper.
    • 4 cloves garlic
    • zest and juice from 1 lemon
    • 2 tbsp extra virgin olive oil
    • ¼ tsp salt
    • ¼ tsp black pepper
  3. Slice chicken in half horizontally to form thin fillets. Add to marinade and toss to coat.
    • 1 lb chicken breasts, boneless skinless
  4. Coat grill or bottom of skillet with oil. Add chicken and cook until cooked through, 2-3 minutes per side.
    • 2 tbsp virgin coconut oil
  5. Wash and dry lettuce. Halve lengthwise, then chop crosswise into 1 inch strips. Transfer to a large bowl.
    • 1 head romaine lettuce
  6. Grate ¼ cup of Parmesan. In a medium bowl, prepare dressing by whisking together remaining garlic, Parmesan, lemon juice, yogurt, olive oil, Dijon, Worcestershire, salt, and pepper.
    • 1 oz Parmesan cheese
    • juice of ½ lemon
    • ¼ cup plain Greek yogurt
    • 4 tbsp extra virgin olive oil
    • ½ tsp Dijon mustard
    • ½ tsp Worcestershire sauce
    • ¼ tsp salt
    • ¼ tsp black pepper
  7. Pour dressing into bowl with lettuce and toss to coat.
  8. Thinly slice chicken into strips.
  9. Place tortillas on a flat surface, add lettuce to the middle, and top with chicken. Tightly roll to close. Place on the grill/skillet seam side down and toast until golden brown, 1-2 minutes per side.
    • 4 large flour tortillas
  10. Slice remaining lemon into wedges. Wash tomatoes.
    • ½ lemon
    • 2 pints grape tomatoes
  11. To serve, place chicken wraps on a plate, add tomatoes on the side, and garnish with lemon wedges. Enjoy!

Nutrition per Serving

Calories
664
Fat
37g
Net Carbs
40g
Protein
38g

Cookware

  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • grill pan, outdoor grill, or skillet
  • measuring cups
  • mixing bowls
  • salad spinner (optional)
  • tongs
  • whisk or fork