Directions
- 1Make the dough with flour, salt, baking powder, lard, and hot water. Separate it into small balls, cover with plastic wrap and let them rest.
- 2Prepare the Caesar dressing by mixing egg yolk, anchovy fillet, crushed garlic, Worcestershire sauce, English mustard, and lime juice. Whisk until emulsified.
- 3Cook the parmesan crisp by adding parmesan cheese to a non-stick pan and frying until golden brown. Let it cool to become crispy.
- 4Season the chicken thighs with salt, pepper, and paprika. Sear them in a pan with avocado oil until nicely browned.
- 5Chop the romaine lettuce and croutons. Combine them with the Caesar dressing in a bowl.
- 6Finely chop the cooked chicken and mix with the rest of the Caesar dressing.
- 7Assemble the crunchwrap: place a tortilla on the cutting board, add the salad mixture, the parmesan crisp, and the chicken. Fold the tortilla to wrap everything together, then toast it in a pan.
Ingredients
- 1 flour
- 1 salt
- 1 baking powder
- 1 lard
- 1 hot water
- 1 egg yolk
- 1 anchovy fillet
- 1 crushed cloves of garlic
- 1 Worcestershire sauce
- 1 English mustard
- 1 lime juice
- 1 olive oil
- 1 black pepper
- 1 handful parmesan cheese
- 1 crushed red pepper
- 1 romaine lettuce
- 1 croutons
- 6 chicken thighs
- 1 paprika
- 1 avocado oil
Equipment
bowlwooden cutting boardrolling pinplastic wrapmeasuring cupgarlic presswhisknon-stick panspatulaknifetongs
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