Ingredients:

  • 1 lb chicken breast, sliced into thin strips
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 4 large flour tortillas (10-12 inch)
  • 3 cups romaine hearts, washed, dried and chopped
  • 0.5 cup shaved parmesan cheese
  • 0.5 cup garlic butter croutons, lightly crushed
  • 0.5 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp dijon mustard
  • 1 tsp worcestershire sauce
  • 1 clove garlic, pressed
  • 1 tsp anchovy paste

Instructions:

  1. Season the chicken strips evenly with smoked paprika, garlic powder, salt, and pepper.
  2. Heat avocado oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 6-8 minutes until golden brown and no longer pink. Let rest for 3 minutes.
  3. In a small bowl, whisk together the mayonnaise, lemon juice, dijon mustard, Worcestershire sauce, pressed garlic, and anchovy paste until the emulsion is thick and glossy.
  4. Briefly warm the tortillas to make them pliable.
  5. Layer the ingredients starting with the shaved parmesan and dry romaine to create a moisture barrier against the tortilla.
  6. Add the rested chicken strips, a generous drizzle of the high-viscosity dressing, and the crushed croutons.
  7. Fold using the 'burrito tuck' method to create a pressurized seal. Slice diagonally with a serrated knife and serve.