Chicken Caesar Wraps

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Place your hand flat onto the chicken breast[s]

Slice in half as if you were cutting a burger bun, so you are left with 2 [4] thinner pieces

Peel and slice the red onion[s]

Add the oregano to a plate with a pinch of salt and give it a good mix up

Rub the chicken breast pieces with 1/2 tbsp [1 tbsp] olive oil 

Add the chicken breast pieces to the plate and press down to coat in the oregano mix

Add the coated chicken breast pieces to one side of a baking tray 

Add the sliced red onion to the other side of the tray with 1/2 tbsp [1 tbsp] olive oil and a pinch of salt

Put the tray in the oven for 10-15 min or until the chicken is cooked through (no pink meat!) and the onions have softened – this is your herby chicken

While the chicken is cooking, chop the capers finely

Peel and finely grate the garlic

Add the chopped capers, grated garlic (don't like raw garlic? Go easy!), Dijon mustard, natural yoghurt and half the grated Italian hard cheese to a small bowl

Add half [all] the white wine vinegar with 1 tbsp [2 tbsp] cold water and season with a pinch of salt and pepper 

Give everything a good mix up – this is your Caesar dressing

Shred the little gem lettuce[s] 

Add the seeded tortillas wraps to a baking tray

Put them in the oven for 2 min or until they're warmed through

Once cooked, slice the herby chicken finely