Caesar Wrap | Quick and Healthy Lunch

Cut the tomatoes and romaine lettuce into small pieces, then set aside.

Prepare the dressing: Finely chop the anchovies and capers. Peel and grate the garlic. In a bowl, mix the anchovies, capers, and garlic with the Greek yogurt, grated Parmesan, and Dijon mustard. Season with salt and pepper to taste.

Wash and pat dry the chicken breast, then cut it into strips approximately 6 cm long and 2 cm wide. Sprinkle with oregano, garlic powder, salt, and pepper, then thoroughly rub the spices into the meat. Heat 2 tablespoons of olive oil in a large pan and cook the chicken strips over medium heat for 4-5 minutes per side until golden brown.