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Tandoori Chicken Chopped Caesar Wrap
SERVES: 2
TIME: 20 MINS
Tired, hungry, and out of meal ideas? This wrap is fast, filling, and hits every time!
Ingredients
1-2 chicken breasts (depending on size), cut into chunks
1 (15 oz) can chickpeas, drained, rinsed, and dried
2 tsp tandoori masala (1 tsp for chicken, 1 tsp for chickpeas)
Olive oil, for drizzling
1 head artisan romaine
¼ cup grated parmesan
¼ cup red onion (pickled red onions are my favorite!)
1 tsp lemon juice
your favorite Caesar dressing, to taste (I like Primal Kitchen!)
2 burrito-size tortillas (Siete, Ezekiel, or Extreme Wellness work well)
Instructions
In two separate bowls, toss the chicken with 1 tsp tandoori masala and a drizzle of olive oil. In the second bowl, toss the chickpeas with 1 tsp tandoori masala and a drizzle of olive oil
Add both the chicken and chickpeas to the air fryer basket. Air-fry at 400°F for 10 minutes or until chicken is cooked through and chickpeas are crispy.
Finely chop the romaine, parmesan, red onion, lemon juice, Caesar dressing, and the cooked tandoori chicken together until everything is spoonable.
Lay tortillas flat and add half the chopped Caesar salad to each tortilla. Top with the crispy tandoori chickpeas and roll tightly into wraps.
Heat a dry pan over medium heat and place wraps seam-side down and sear 1–2 minutes per side until golden and lightly crisped. Slice in half and enjoy!