Ingredients
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4 boneless skinless chicken breasts
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¼ cup olive oil
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1 teaspoon lemon zest
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¼ cup lemon juice
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2 cloves garlic, minced
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Kosher salt and pepper
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1 cup low-fat sour cream
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2 tablespoons grated Parmesan
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1 tablespoon lemon juice
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1 tablespoon Dijon mustard
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2 teaspoons Worcestershire sauce
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1 anchovy (mashed into paste)
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½ clove garlic, minced
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½ pint cherry tomatoes, quartered
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1 heart romaine lettuce, chopped
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4 sundried tomato tortillas (12-inch)
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Parmesan croutons (store-bought or homemade)
Instructions
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Marinate chicken with olive oil, lemon zest, lemon juice, and garlic for at least 4 hours (or overnight).
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Grill chicken over medium-high heat until cooked through, about 12 minutes per side. Slice thinly.
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In a bowl, mix sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, and garlic for the dressing.
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Toast tortillas lightly in a skillet with a little oil.
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Assemble by layering lettuce, tomatoes, sliced chicken, croutons, and dressing inside each tortilla.
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Roll up the wraps tightly, slice in half, and enjoy!