Crispy chicken caesar wraps

• 400 g boneless skinless chicken thighspatted dry
• 1 tbs avocado oil
• 1 tsp kosher salt
• ½ tsp black pepperfreshly ground
• 2 garlic clovesfinely grated or minced
• 2 tsp anchovy paste
• 1 tsp dijon mustard
• 3 tbs mayonnaise
• 1 lemonjuiced, about 2 tbs
• 1 tbs extra virgin olive oil
• 1 tsp worcestershire sauce
• 40 g parmesan cheeseshaved with a vegetable peeler
• 1 romaine lettuceheart, roughly chopped
• 2 large flour tortillasburrito-size, about 25cm (10-inch)

1. 1

   Season the chicken thighs on both sides with the kosher salt and black pepper. Heat the avocado oil in a 30cm skillet over medium-high heat until it just starts to shimmer.

   Tip: Patting the chicken dry first is key — moisture is the enemy of a good sear.

2. 2

   Place the chicken thighs presentation-side down in the skillet. Cook without moving until the underside is deeply golden and releases easily from the pan, about 4-5 minutes. Flip and cook the other side until cooked through with no pink remaining, another 3-4 minutes. Transfer to a cutting board and let rest for 3 minutes.

   Tip: Resist the urge to move the chicken — that uninterrupted contact with the pan is what builds the crispy crust.

3. 3

   While the chicken cooks, make the dressing. In a small bowl, whisk together the mayonnaise, grated garlic, anchovy paste, dijon mustard, lemon juice, olive oil, and worcestershire sauce until smooth and creamy. Taste and adjust salt if needed — the anchovy paste and parm bring a lot of saltiness, so go easy.

   Tip: No anchovies on hand? Sub 1 tsp of soy sauce — it hits similar umami notes without the fishiness.

4. 4

   Warm the tortillas directly in the same skillet over medium heat for about 20-30 seconds per side until pliable and lightly toasted with a few golden spots. Set aside.

5. 5

   Slice the rested chicken against the grain into thin strips about 0.5cm (¼-inch) thick.

6. 6

   Toss the chopped romaine and about half the shaved parmesan in a bowl with roughly two-thirds of the dressing until everything is well coated.

   Tip: You want every leaf glistening — dry spots in a wrap are a missed opportunity.

7. 7

   Lay each tortilla flat. Pile the dressed romaine down the center, top with sliced chicken, drizzle the remaining dressing over the chicken, and scatter the rest of the shaved parmesan on top. Fold the bottom edge up over the filling, tuck the sides in, and roll tightly away from you. Slice in half on a diagonal.

   Tip: For a cleaner wrap, don't overfill — it's tempting, but a tight roll beats a bursting one. Leftovers keep wrapped in foil in the fridge for up to 1 day, though the lettuce will soften.

• skillet (30cm (12-inch))
• cutting board
• small bowl
• whisk
• vegetable peeler

Per serving

Nutritional values are estimates only.