30 min

Step 1

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.

Step 2

Add egg yolks, mustard, and olive oil, and whisk until emulsified. Add the vinegar and mix until combined. Add salt and black pepper.

Step 3

Add the parmesan cheese and whisk until smooth. Set aside.

Step 4

In a bowl, add chicken thighs, shawarma spice, sumac, salt, and olive oil. Mix well to coat.

Step 5

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.

Step 6

In a bowl, toss romaine lettuce with the sliced chicken and half of the Caesar dressing. Mix gently.

Step 7

Add the salad onto a tortilla and wrap tight.

Step 8

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.

Step 9

Remove, slice, dip in the other half of the Caesar dressing, and enjoy.

Step 10

YASSS!