Need a little more direction?
Watch our tutorial
30 min
30 min
0 from 0 reviews
Grate parm straight onto the pan, roll your wrap in it, and boom—golden crust that seals in all the goods. This isn’t just a wrap, it’s a full Caesar moment. You make enough dressing to toss into the romaine-chicken salad and to dunk the final crispy wrap in once it’s hot and ready. You might ask yourself—cooked Caesar in a wrap?? Absolutely. It’s a thing. The chicken’s juicy, the lettuce stays crisp, the cheese gets all golden and toasty. Light, crunchy, cheesy, salty… and yeah, kinda life-changing.
Start by making the Caesar dressing — in a mortar and pestle (or food processor), blend together garlic confit and tinned anchovies into a smooth paste. Transfer to a bowl.
Add egg yolks, mustard, and olive oil, and whisk until emulsified. Add the vinegar and mix until combined. Add salt and black pepper.
Add the parmesan cheese and whisk until smooth. Set aside.
In a bowl, add chicken thighs, shawarma spice, sumac, salt, and olive oil. Mix well to coat.
In a medium pan over medium-high heat, cook the chicken thighs for 3–4 minutes per side, until golden and cooked through. Remove and slice thin.
In a bowl, toss romaine lettuce with the sliced chicken and half of the Caesar dressing. Mix gently.
Add the salad onto a tortilla and wrap tight.
Grate Parmigiano Reggiano straight onto a hot pan. Place the wrap seam-side down on the cheese and roll carefully to coat it fully. Cook for 2 minutes, until golden and crispy.
Remove, slice, dip in the other half of the Caesar dressing, and enjoy.
YASSS!
Watch our tutorial
write your comment