Instructions

1. 1

   Slice the chicken breasts horizontally into thin cutlets and season with salt and pepper. Heat the olive oil in a pan and sear them golden on both sides until cooked through. Rest briefly before slicing.

2. 2

   For the dressing, whisk the yoghurt, mayonnaise, grated garlic, mustard, juice of half the lemon and half the finely grated parmesan. Season generously with pepper.

3. 3

   Wash the romaine and dry it thoroughly in a salad spinner, then cut it into wide ribbons. Wet leaves are the single biggest cause of a soggy wrap.

4. 4

   Warm the tortillas one at a time in a dry pan until pliable and lightly freckled. Warm tortillas roll without cracking.

5. 5

   Spread the dressing over each tortilla, leaving a two-centimetre border. Lay down the lettuce first, then the sliced chicken and remaining parmesan. That leaf layer under the filling keeps the tortilla dry.

6. 6

   Fold in the sides and roll up tightly from the bottom. Cut on the diagonal, or wrap firmly in baking paper to take away.