American · Lunch
Chicken Caesar Wrap
Grilled chicken breast tossed with crisp romaine, shaved Parmesan, and a light Greek yogurt Caesar dressing sharpened with lemon and Dijon. Rolled in a high-fibre whole wheat wrap with chickpeas for extra protein and fibre. Served cold, protein-forward, and easy to digest for a GLP-1 pattern.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
416Calories
43.9gProtein
11.9gFat
34.2gCarbs
3.6gSugar
6.9gFiber
703mgSodium
106mgChol
3.4gSat Fat
562mgPotassium
248mgCalcium
3.1mgIron
0.7mcgVitamin B12
8.4mgVitamin C
Goes well with
Sparkling Water with Cucumber
local
Unsweetened Iced Tea with Lemon
international
high-fiber
low-calorie
protein-rich
glp-1
Instructions
1
Prep
Pat the chicken breast dry and rub with olive oil, salt, and black pepper until evenly coated.
2
Grill
Cook the chicken on a hot grill pan over medium-high heat 4 to 5 minutes per side until charred and juices run clear.
3
Whisk
In a bowl whisk the Greek yogurt, Dijon mustard, lemon juice, and minced garlic into a smooth pourable dressing.
4
Toss
Slice the rested chicken thin, then toss with shredded romaine, drained chickpeas, and shaved Parmesan in the dressing until lightly coated.
5
Plate
Pile the filling down the whole wheat wrap centre, roll tightly, slice on the diagonal, and serve immediately while crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 10 oz280g chicken breast
- 22 small whole wheat wrap, 2.1 oz (60g)
- 2.8 oz40g, a quarter of a 15 oz can canned chickpeas, drained
- 2 cup100g romaine lettuce
- 2/3 oz20g Parmesan cheese
- 6 tbsp90g Greek yogurt
- 2 tsp2 tsp Dijon mustard
- 2 tbsp2 tbsp lemon juice
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- a pinch of salt and black pepper
