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Caesar Salad Wraps

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Course Lunch, Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 1/4 cup Plain Greek yogurt

     unsweetened
  • 2 Tbsp. Extra virgin olive oil
  • 1 tsp. Dijon mustard
  • 1 Tbsp. Fresh lemon juice
  • 1 Tbsp. Capers
  • 1 Tbsp. Juice from capers container
  • 1-2 cloves Garlic peeled
  • Salt to taste
  • Pepper to taste
  • 1 head Romaine lettuce cleaned and chopped into bite-sized pieces
  • 1/2 med. Red onion diced
  • 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 Grilled Chicken