1Slice your chicken breast in half and season with salt, pepper, and garlic powder.
2Dunk the seasoned chicken in plain flour.
3Next, dunk the chicken into some beaten egg.
4Finally, dunk the chicken into panko breadcrumbs with grated parmesan to get it extra crispy.
5Place the coated chicken on a rack, give it a spray, and bake or air fry.
6For the Caesar salad, mix lettuce, mayo, garlic, mustard, parmesan, lemon juice, salt and pepper, and Worcestershire sauce.
7Mix the Caesar salad ingredients well.
8For the easy garlic sauce, mix 0% greek yoghurt, light mayo, roasted garlic paste, salt, and lemon juice with a splash of water for consistency.
9On a warm tortilla, add low-fat cheese.
10Add the Caesar salad to the tortilla.
11Add the crispy chicken to the tortilla.
12Add the garlic sauce to the tortilla.
13Add a toasted mini tortilla on top.
14Fold the crunch wrap up.
15Toast the crunch wrap in a pan, folded side down to seal it shut.
Ingredients
450 g chicken breast
Salt
pepper
garlic powder
1 eggs
80 g plain flour
80 g panko bread crumbs
15 g grated Parmesan
Cooking spray
2 cups shredded lettuce
20 g light mayo
1 tsp roasted garlic paste
1 tsp Dijon mustard
15 g grated Parmesan
Salt
pepper
1 tsp Worcestershire
120 g 0% greek yoghurt
30 g light mayo
1 tsp roasted garlic paste
salt
Lemon juice
water
1 protein tortilla
30 g low fat cheese
1 /3 Caesar salad
1 crispy chicken, chopped
1 /3 garlic sauce
1 toasted mini tortilla
Equipment
rackair fryerpan
Tips
If storing, wrap in foil and store in the fridge for up to 5 days.
To reheat, microwave on high for 30 seconds to a minute to remove the chill, then air-fry or toast in the pan for a couple minutes to get crispy and hot.