The Protein & Wrap:
Chicken Breast: 1 Full Bag (~325g), cubed.
Tortilla: 1 Large "Burrito-sized" Flour Tortilla (or two if you want to split it).
Cheese: ~75g (approx. 1 cup) fat-free cheese.
Butter: 1 tbsp (for toasting).
The Scaled Caesar Dressing:
Greek Yogurt: 120g (approx. 1/2 cup).
Lemon Juice: 45mL (3 tbsp).
Parmesan: 22g (1.5 tbsp).
Garlic Powder: 3 tsp.
Oregano: 1.5 tsp.
Salt & Pepper: To taste.
Full Prep Steps (One-Burner Method)
Step 1: The Dressing & Salad (Off-Heat)
Mix: In a bowl, whisk the Greek yogurt, lemon juice, garlic powder, oregano, Parmesan, salt, and pepper until smooth.
Toss: Add your chopped romaine lettuce to the bowl and coat thoroughly. Keep this cold in the fridge while you cook.
Step 2: The Chicken (Burner Use #1)
Season: Toss the raw chicken in garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper.
Cook: Preheat your pan on High.
Sear: Add the chicken and cook until the internal temperature is 165°F (74°C) and pieces are browned.
Clear: Move the chicken to a plate and wipe the pan clean.
Step 3: Assembly
Layer: Place the tortilla flat. Add the fat-free cheese, the hot chicken, and the Caesar salad in the center.
Roll: Fold the sides in and roll tightly.
Step 4: The Sear (Burner Use #2)
Heat: Set the burner to Medium and melt the butter.
Toast: Place the burrito seam-side down first.
Flip: Cook for 1-2 minutes per side until the exterior is golden and the cheese inside has melted.