Chicken Tahini Caesar Roll Recipe

Prepare and pound chicken

Pat the chicken breasts dry with paper towels. If thick, butterfly or place between plastic wrap and gently pound to an even 1/2-inch thickness so they cook evenly.

Season

Season both sides of the chicken with 1 tsp salt and 1/2 tsp black pepper.

Cook chicken

Heat 2 tbs olive oil in a large skillet over medium-high heat. When shimmering, add the chicken and cook 4–5 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes.

Slice

Slice the rested chicken into 1/4-inch strips suitable for rolling.

Warm tortillas/flatbreads

Warm the tortillas briefly in a dry skillet or microwave for 10–15 seconds so they are pliable for rolling.

Assemble rolls

Lay one warmed tortilla on a work surface. Spread about 2–3 tbs of the tahini Caesar dressing (see dressing section) down the center of the tortilla. Add 1 cup chopped romaine, a generous sprinkle (about 2 tbs) of grated Parmesan, and 4–5 strips of cooked chicken. Fold the sides and roll tightly. Repeat for remaining tortillas.

Finish and serve

Cut each roll in half on the diagonal if desired. Sprinkle with a pinch of cracked black pepper and toasted nuts if using. Serve with lemon wedges on the side for squeezing.

Combine base ingredients

In a medium bowl, whisk together 1/2 cup tahini, 1/4 cup plain Greek yogurt, 3 tbs fresh lemon juice, 2 tbs olive oil, 1 tsp Dijon mustard, and 1 tsp Worcestershire sauce until smooth. Tahini will thicken initially; continue whisking to combine.

Add aromatics and season

Whisk in 2 minced garlic cloves, 1 tsp finely chopped capers (if using), 1/2 tsp salt, and 1/4 tsp black pepper.

Adjust consistency

If the dressing is too thick to drizzle, whisk in up to 2 tbs of water, 1 tbs at a time, until it reaches a creamy, pourable consistency suitable for spreading on a tortilla.

Taste and adjust

Taste and adjust lemon, salt, or pepper as needed. For more tang, add another 1/2 tbs lemon juice; for a looser emulsion, add a little more olive oil or water.

Chill briefly (optional)

For best flavor meld, refrigerate the dressing for 15–30 minutes before assembling rolls. If chilled, whisk once before using.

Just before serving, sprinkle toasted pine nuts or sliced almonds over the rolls and place lemon wedges on the plate. Offer extra tahini Caesar dressing on the side for dipping.