Ingredients
For the chicken:
4 chicken thighs
1 tbsp shawarma spice
1 tbsp salt
½ tsp sumac
Extra virgin olive oil
For the dressing:
½ cup extra virgin olive oil
1 tin anchovies
1 ½ tbsp sherry vinegar
¼ cup parmigiano reggiano, grated
2 egg yolks
1 tsp dijon mustard
1 tbsp garlic confit
Salt (to taste)
Black pepper (to taste)
For the wrap:
1 head romaine lettuce, roughly chopped
4 large tortillas
Parmigiano Reggiano
Directions
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.
1 tin anchovies
1 tbsp garlic confit
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.
2 egg yolks
1 tsp dijon mustard
½ cup extra virgin olive oil
1 ½ tbsp sherry vinegar
Salt (to taste)
Black pepper (to taste)
Step 3
Add the parmesan cheese and whisk until smooth. Set aside.
¼ cup parmigiano reggiano, grated
Step 4
In a bowl, add chicken thighs, shawarma spice, sumac, salt, and olive oil. Mix well to coat.
4 chicken thighs
1 tbsp shawarma spice
1 tbsp salt
½ tsp sumac
Extra virgin olive oil
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.
1 head romaine lettuce, roughly chopped
Step 7
Add the salad onto a tortilla and wrap tight.
4 large tortillas
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.
Parmigiano Reggiano
Step 9
Remove, slice, dip in the other half of the Caesar dressing, and enjoy.
Step 10
YASSS!
