Name: CHICKEN CAESAR SALAD CRUNCHWRAP
Yield: 2
Ingredients: FOR CHICKEN- cut 1lb chicken breast into cubes. Place in a bowl and toss with 1 tbsp oil, 1 tsp salt. 1 tsp pepper, 1 tsp garlic powder, and 1 tsp onion powder. Place in air fryer tray and air fry at 415 for 10-12 minutes. Once finished, take out.; CROUTONS: cut up sourdough bread and toss with a little olive oil + salt. Air fry at 400 for 7 minutes.; CREAMY CAESAR DRESSING-; 1/4 cup greek yogurt; 3 tbsp mayo; 2 tbsp anchovy paste; juice of 1 lemon, if too thick add 1 tbsp cold water; 2 cloves garlic, minced; 2 tsp dijon mustard; 1/4 cup parmesan cheese grated; salt + pepper to taste; Add all ingredients into a bowl. Whisk or use immersion blender.; For salad- into a bowl, add washed & cut romaine lettuce, cooked chicken, croutons, dressing, and grated parmesan.; For “crunch”- spray 1 small tortilla with cooking spray and air fry at 400 for 5 minutes, flipping halfway through to make crunchy tortilla.; For assembly of crunchwrap- heat up LARGE flour tortilla in microwave for 15 seconds to make more pliable. Lay down on cutting board. Top with shredded mozzarella cheese, crunchy tortilla, chicken caesar salad, more shredded mozzarella, top with another small tortilla, and wrap in all of the edges to form Crunchwrap.; Spray pan with cooking spray. Turn to high heat and grill crunchwrap fold side down for about 1-2 minutes, ensuring the folds are all pressed down and golden brown. Flip and grill on other side until golden brown. Once finished, cut in half, and enjoy!!!