Grilled chicken, crisp romaine, parmesan and croutons in a creamy Caesar dressing, rolled in a tortilla. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 30 minutes.
Prep 15 min Cook 15 min Serves 4 Easy
Ingredients
🍗Chicken2 breasts
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🧄Garlic1 clove, grated
🍋Lemon1/2
🫙Olive Oil1 tbsp
🧀Parmesan Cheese1/2 cup, grated
🥬Romaine Lettuce1 head, chopped
🌾Flour Tortillas4 large
🫙Mayonnaise1/3 cup
🫙Dijon Mustard1 tsp
Optional extras
🍞Croutons1 cup
🐟Anchovy Paste1 tsp
Instructions
1
Season and grill or pan-sear the chicken until cooked through; rest and slice.
2
Whisk mayonnaise, lemon, garlic, mustard, anchovy and half the parmesan.
3
Toss romaine with the dressing, remaining parmesan and croutons.
4
Fill the tortillas with salad and chicken, roll tightly and slice in half.
5
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Warm tortillas or buns right before filling so they stay soft and pliable.
