Ingredients
1½lbschicken breasts,boneless, skinless, grilled then cooled for 10 minutes and diced
Romaine lettuce,(about ⅔ head)
2small avocadoes,peeled and diced
1cupgrape tomatoes,halved
⅓cupParmesan cheese,finely shredded or shaved
4burrito size whole wheat tortilla,or white tortillas
⅔cupfat-free plain Greek yogurt
¼cuplight-mayonnaise
1tbspolive oil
3anchovy fillets,mashed finely to a paste (1½ tsp paste)
1½tbspfresh lemon juice
2tspWorchestershire sauce
1½tspDijon mustard
2clovessmall garlic,pressed through a garlic crusher
2tbspwater,or as needed
salt and freshly ground black pepper
Preparation
Whisk all dressing ingredients together, add in water to thin 1 tablespoon at a time (it should be a somewhat thick dressing). Season with salt and pepper to taste.
Layer tortillas with lettuce, grilled chicken, avocados, tomatoes, and parmesan. Spoon dressing over tops and wrap. Serve immediately.
