Caesar Wrap with Chicken | Quick Lunch

Cut tomatoes and romaine lettuce into small pieces and set aside.

For the dressing: Finely chop anchovy fillet and capers. Peel the garlic clove and finely grate it into a small bowl. In a larger bowl, mix the chopped fish, capers, and garlic with the Greek yogurt, grated Parmesan, and Dijon mustard. Season with salt and pepper to taste.

Wash chicken breast fillets, pat dry, and cut into strips approximately 6 cm long and 2 cm wide. Sprinkle the meat with dried oregano, garlic powder, salt, and pepper, and massage the spices in well. Heat 2 tbsp olive oil in a large pan over medium heat. Fry the chicken strips until golden brown, about 4–5 minutes on each side. Transfer the cooked meat to a bowl.