Chicken Caesar Wrap Pressure Cooker Recipe
This creamy tahini chicken wrap combines bright flavors and crunchy textures in a quick and easy meal.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- ½ cup Panko bread crumbs for crunchy topping
- 2 tablespoons Olive oil to make panko golden and tasty
- 1 tablespoon Butter to sauté garlic just right
- ½ teaspoon Kosher salt for seasoning
- ⅓ cup Tahini mixed with lemon juice and water
- 3 cloves Garlic chopped
- 1 bunch Tuscan kale ribs removed and shredded
- 1 heart Romaine shredded
- 2 Chicken breasts seasoned and grilled, shredded
- 4 Tortillas to wrap everything up tight
Instructions
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Toss panko bread crumbs with olive oil, salt, and pepper. Spread on a baking sheet and bake for 10 minutes until golden and crispy.
- In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Stir in tahini, lemon juice, and water into the garlic butter. Combine on medium heat until warmed through.
- Shred grilled chicken breasts and toss with tahini sauce to coat well.
- Lay out tortilla, spoon chicken mixture in the center, sprinkle with kale, romaine, and toasted panko.
- Wrap the tortilla tightly, slice in half, and serve immediately.
Notes
Serve warm immediately for the best texture and flavor. Store leftovers in the fridge for up to 2 days or freeze up to 1 month.