Description
Grilled chicken tossed in a dairy-free Caesar dressing is wrapped in romaine lettuce for a low-carb, flavor-packed meal. Fresh lemon zest and capers bring brightness while soy sauce adds umami.
Ingredients
4 boneless chicken thighs
8 large romaine lettuce leaves
1/2 cup mayonnaise
3 cloves garlic
3 tablespoons lemon juice
1 tablespoon lite soy sauce
1 teaspoon whole-grain mustard
1 teaspoon Dijon mustard
1/4 cup + 3 tablespoons vegetarian parmesan
4 large flour wraps
2 tablespoons capers
Instructions
Whisk mayonnaise, both mustards, 1/4 cup parmesan, and soy sauce in a blender
Blend while slowly adding lemon juice and 3 tbsp water
Stir in capers and remaining 3 tbsp parmesan
Grill chicken at 375°F until 165°F internal temp
Thinly slice chicken and toss with dressing
Assemble wraps with lettuce, chicken, dressing, and additional capers
Chill wrapped in plastic for 10 minutes before serving
Notes
Use vegan mayo for vegan option
Substitute local chicken meatballs for convenience
Add croutons for crunch
Freeze unbreaded chicken up to 3 months
Nutrition
- Serving Size: 1 wrap
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 180mg