Chicken Caesar Wrap

Ingredients

• 160g (5.5 oz) chicken breast
• 1 large (70g / 10in) flour tortilla
• 20g (1/4 cup) parmesan, finely grated
• 50g (1.5 cups) romaine lettuce, shredded
• 40g (2.5 tbsp) Greek yogurt, 0%
• 1 garlic clove (3g), grated
• 1 tsp (5ml) olive oil
• 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, juice of 1/2 lemon
• 1/2 tsp fine salt, 1/4 tsp black pepper

Method

1. Season the chicken with the salt and pepper and sear in the oil over medium-high, 5 min a side, to 74C / 165F.
2. Rest it 5 min, then slice across the grain into 1cm / 1/2in strips.
3. Make the dressing: stir the yogurt with the grated garlic, Dijon, Worcestershire, lemon juice and half the parmesan.
4. Taste it. Caesar should be sharp and salty - if it is flat, it wants more lemon, not more salt.
5. Warm the tortilla 15 seconds a side in the dry pan so it folds without cracking.
6. Toss the lettuce through most of the dressing and lay it down the middle, leaving 5cm / 2in clear at each end.
7. Add the chicken, the rest of the dressing and the remaining parmesan, then fold the ends in and roll tight.