Start by preparing a dressing; whisk all the dressing ingredients to a bowl. Refrigerate until ready to use.
Place the chicken breast in a re-sealable plastic bag. Starting in the center pound with a rolling pin until the chicken is even in thickness.
Preheat the grill over medium-high heat to about 425F.
In a small mixing bowl, combine Italian seasoning, salt, pepper, onion powder, garlic powder, olive oil, and lemon juice.
Next using your clean hands generously rub the seasoning all over the chicken. Place the chicken breast onto the preheated grill.
Grease the grill with a bit of oil and grill the chicken for about 5 minutes each side or until internal temperature reads 165F on an instant-read thermometer.
Meanwhile, prepare veggies, tear the lettuce and dice the avocados. Cut the tomatoes in half and set aside.
For assembling, load the tortillas with lettuce and avocados. Add grilled chicken on top.
Add tomatoes and shredded cheese. Drizzle with the dressing and wrap. Serve immediately.
Notes
Substitutes:
Meat: we love this with chicken but you may use any other meat of choice
Oil: olive oil was used, which can be replaced with any other oil like avocado oil
Yogurt: Greek yogurt would be ideal, but you can sub this with any other yogurt of choice or you a dairy-free option
Anchovy fillets: not everyone liked this, so it optional
Tortilla: use any low carb option tortilla
Serving size is one full wrap (two halves)
Storage:
Wrap your leftover chicken wrap and store it in the fridge for up to 4 days. It is best to consume this sooner than later to prevent it from getting soggy. Serve cold when ready to eat. We do not recommend freezing.
Nutritional facts:Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.