Caesar wrap

Cut the tomatoes and romaine lettuce into small pieces and set aside for now.

Then prepare the dressing: Finely chop the anchovy and capers. Peel the garlic and finely grate it into a small bowl. Put the chopped anchovy, capers, and grated garlic into a larger bowl and mix with Greek yogurt, grated Parmesan, Dijon mustard, salt, and pepper.

Next, pan-fry the chicken breasts: Wash them, pat them dry, and cut them into strips approximately 6 cm long and 2 cm wide. Sprinkle the chopped meat with dried oregano, dried garlic, salt, and pepper, and thoroughly massage the spices into the meat. Then, heat 2 tablespoons of olive oil in a large pan over medium heat, add the chopped chicken breasts, and pan-fry them for 4–5 minutes on each side over medium heat. Transfer the pan-fried meat to a larger bowl.