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Prep Time: 20 mins | Cook Time: 10 mins | Serves: 6

Ingredients

• ¼ c reduced fat plain Greek yogurt 

• 1 tsp Worcestershire sauce 

• 1 tsp white wine vinegar 

• 1 tsp Dijon mustard 

• 2 anchovy fillets, finely chopped (or 2-3 tsp anchovy paste) 

• 1 clove garlic, peeled and grated 

• 2 Tbsp olive oil 

• ½ lemon, zested and juiced 

• Salt and ground black pepper to taste 

• ½ c fresh Parmesan cheese, finely grated 

• 1 head romaine lettuce, chopped 

• ½ bunch kale, de-ribbed and chopped 

• 2 chicken breast fillets, grilled and sliced 

• 1 avocado, sliced 

• 6 whole wheat tortillas  

Directions

1. For the chicken: Cut chicken breasts into similar sized pieces, pounding the thicker pieces until uniform thickness is achieved. Season each side with salt, pepper, garlic powder, and a drizzle of olive oil. Place chicken on the grill and cook over medium-high heat for ~5 minutes per side or until internal temperature reaches 165°F. Remove chicken from heat and allow to rest for at least 10 minutes before slicing.  

2. For the greens: Cut romaine into ribbons; de-rib and cut kale into ribbons. Place cut greens into salad spinner, soak in cold water, drain, and spin until dry.  

3. For the dressing: Combine yogurt, Worcestershire, vinegar, Dijon, anchovy, garlic, lemon zest and juice, olive oil, salt and pepper, and parmesan cheese in large shallow bowl. Stir until well combined then add salad greens and toss until well coated.  

4. For the wraps: Briefly heat tortilla on grill, stovetop, or in microwave until softened. Add dressed greens, top with chicken, avocado, and squeeze of lemon juice. Wrap, slice in half, and enjoy! 

Notes

• Use leftover chicken, or even rotisserie chicken to save time. Grilled salmon or tofu would serve as good protein alternatives to chicken.  

• Use salad greens of your choice. Arugula, endive, chicory, spring mix and/or spinach would all be delicious with this dressing. 

• Make the dressing in a jar and store in the fridge for 1-2 weeks. Dress your greens just before serving to prevent wilting.    

• When choosing your tortilla, wrap, pita, or naan, look for a whole grain option for more fiber. And choose lower sodium options as able. Or skip the wrap all together and enjoy as a standalone salad for a lower carb meal option.  

• Mix up the toppings as you like. Add some sunflower seeds for crunch, fresh tomatoes for nice color and flavor, or avocado for additional creaminess. 

Nutrition: (per 1 wrap serving) Calories: 278 kcals | Total Fat: 13.5 g | Saturated Fat: 3.5 g | Sodium: 544 mg | Carb: 24.5 g | Protein: 17.5 g | Fiber: 6.5 g.

In the Kitchen | June 2024
Basecamp Prevention + Wellness, Providence | providencebasecamp.org