Caesar Wrap with Chicken and Yogurt Dressing

Wash the tomatoes and romaine lettuce, cut them into small pieces, and set them aside.

Prepare the dressing: finely chop the anchovy fillet. Peel the garlic clove and grate it on a small grater. In a large bowl, mix the anchovies and garlic with the Greek yogurt, grated Parmesan, and Dijon mustard. Season with salt and pepper to taste.

Prepare the chicken breast: wash it, pat it dry, and cut it into strips approximately 6 cm long and 2 cm wide. Season the meat with dried oregano, granulated garlic, salt, and pepper, massaging the spices well into the meat. In a large pan, heat the olive oil over medium heat. Add the chicken strips and fry them for 4–5 minutes on each side, until cooked through and browned. Transfer the meat to a bowl.