Caesar Salad Wraps
Vegetarian or Omnivore Caesar Salad Wraps
Ingredients
- 1/4 cup Plain Greek yogurt, unsweetened
- 2 tbps Olive oil extra virgin
- 1 tsp Dijon mustard
- 1 tbsp Lemon Juice fresh
- 1 tbsp capers
- 1 tbsp juice from capers container
- 1-2 cloves garlic peeled
- Sea salt and black pepper to taste
- 1 head 1 head Romaine lettuce cleaned and chopped into bite-sized pieces
- 1/2 medium red onion sliced
- 1/4 cup Parmesan Cheese shaved
- 4 8 inch tortillas (gluten-free, paleo, or coconut flour) warmed
Instructions
- Add yogurt, olive oil, mustard, lemon juice, capers, caper juice, and garlic to a blender or food processor. Season with salt and black pepper, to taste, and blend until completely smooth. Taste and adjust seasonings, as desired. If the mixture is too thick, add a little water to reach desired consistency.Add Romaine lettuce, red onion, and Parmesan cheese to a medium-sized bowl. Pour dressing on top and toss to combine.Divide Romaine mixture down the center of each tortilla. Fold the bottom of tortilla over filling, followed by the right and left sides. Fold remaining end down and secure with toothpicks, if necessary.Serve immediately or refrigerate and serve within 24 hours for a quick weeknight meal.
Notes
OMNIVORE OPTION: Serve with The Perfect Grilled Lemon Chicken
¼ cup olive oil
⅓ cup freshly squeezed lemon juice
1 tsp. sea salt
Black pepper, to taste
4 boneless, skinless chicken breasts
Combine oil, garlic, lemon juice, sea salt, and pepper in a large bowl. Transfer mix to a large plastic bag. Add the chicken breasts, and allow them to marinate for 24 hours. The next day, preheat the oven to 350° F and bake for 30 minutes or until juices run clear.