New Chicken Tahini Caesar Roll Recipe

In a medium bowl, whisk together 1/2 cup tahini and 1/4 cup Greek yogurt until smooth. The mixture will be thick.

Add 3 tbs fresh lemon juice, 2 tbs olive oil, 2 minced garlic cloves, 1 tsp anchovy paste, and 1 tsp Dijon mustard. Whisk to combine.

Slowly whisk in 3 tbs water, a tablespoon at a time, until the dressing reaches a pourable but creamy consistency. You may use more or less water to adjust thickness.

Season with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust lemon, salt, or anchovy to preference. Cover and refrigerate while you prepare the chicken so flavors meld.

Pound or butterfly the 1 lb chicken breasts to an even thickness (about 1/2 inch) for quick, even cooking. Pat dry with paper towels.

In a shallow bowl, combine 1 tbs olive oil, 1 tsp lemon zest, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir to form a paste.

Coat the chicken evenly with the marinade. Let sit at room temperature for 10–15 minutes or refrigerate up to 2 hours for more flavor.

Heat a large skillet or grill pan over medium-high heat. Add a small drizzle of oil if the pan is dry. Cook chicken 4–5 minutes per side, or until internal temperature reaches 165°F (74°C) and the exterior is nicely browned.

Transfer chicken to a cutting board and let rest 5 minutes, then slice thinly against the grain into strips roughly 1/2-inch wide.

Warm the 4 tortillas or lavash briefly in a dry skillet or microwave (10–15 seconds) to make them pliable.

Lay a tortilla flat. Spread about 2 tbs of the Tahini Caesar Dressing down the center of the tortilla, leaving room at the edges for rolling.

Layer 1 cup chopped Romaine, a quarter of the sliced chicken, a few tomato slices, about 1 tbsp thinly sliced red onion, 2 tbs crumbled feta, and 1/2 tbs capers (if using). Sprinkle 1 tbsp chopped parsley and 1 tbsp toasted pita chips or pita crisps for crunch (optional).

If you like, add a small sprinkle (about 1 tbsp) of grated Parmesan for extra umami and a light drizzle (about 1 tsp) of extra tahini for gloss.

Fold the bottom edge up over the filling, fold in the sides, and roll tightly to form a wrap. Repeat with remaining tortillas and fillings.

Cut each roll in half on the bias. Serve immediately with lemon wedges for squeezing and any extra Tahini Caesar Dressing on the side.

If using toasted pita chips for crunch, lightly crush them and sprinkle into the roll before rolling for texture. Alternatively, serve chips on the side.

Garnish finished rolls with a light sprinkle of grated Parmesan and chopped parsley for color.