Ingredients
Units Scale
- 1 chicken breast
- 2 eggs
- 2 short-cut bacon slices, thinly sliced
- 2 cups cos lettuce, thinly sliced
- 1 tbsp parmesan cheese
- 2 wraps
Dressing:
- 1/4 cup Greek yoghurt
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder (or 1 small garlic clove, minced)
- 1 tsp Worcestershire sauce
- 1 tbsp grated parmesan cheese
- Salt and pepper, to taste
- 1–2 tbsp water (to thin, if needed)
Instructions
Step 1: Cook the Chicken & Bacon
- Pound the chicken breast with a mallet until even in thickness. Season with salt and pepper or seasoning of your choice.
- Place chicken and bacon in the air fryer at 180°C for 10 minutes.
- Flip the chicken and bacon, then cook for another 5–7 minutes or until the chicken is cooked through.
- Let the chicken rest before slicing. Store in an airtight container.
Step 2: Boil the Eggs
- Place eggs in a saucepan and cover with water.
- Bring to a boil, then reduce heat and simmer for 8–10 minutes.
- Store in the fridge.
Step 3: Make the Dressing
- In a small bowl, whisk together Greek yoghurt, lemon juice, Dijon mustard, garlic powder, Worcestershire sauce, parmesan, salt, and pepper.
- Add water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
- Store in a sealed container in the fridge.
Step 4: Prep the Lettuce
- Wash and thinly slice cos lettuce. Store in an airtight container lined with paper towel to keep it fresh.
How to Assemble Your Wrap (When Ready to Eat!)
- Take a wrap and layer it with cos lettuce, sliced chicken, bacon, and parmesan cheese.
- Drizzle with the healthy Caesar dressing.
- Top with sliced boiled egg.
- Wrap it up tightly, slice in half, and enjoy!
