Name: Hot Honey Chicken Caesar Wrap
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 Wraps
Ingredients: ~ 3 cups (320 g) all-purpose flour; 1 1/2 tsp salt; 2 tsp baking powder; 5 tbsp beef tallow (or shortening); 1 cup hot water; 1 cup fresh spinach; 8 chicken thighs; 1 cup buttermilk; 1⁄4 cup pickle brine; 1⁄4 cup hot sauce; 1 ⁄2 cups all-purpose flour; 1 tsp salt; 2 tsp paprika; 2 tsp garlic powder; 1⁄2 tsp chili powder; Black pepper to taste; 1⁄2 cup salted butter; 1⁄2 cup honey; 1⁄4 cup hot sauce; Fresh chives; 1 egg + 1 yolk; 1-2 garlic cloves (grated); 1/4 tsp Anchovy paste; 2 tsp dijon mustard; 2 Tbsp lemon juice; 2 Tbsp red wine vinegar; 2 tsp Worchestershire sauce; 2 tsp sugar; 2/3 cup canola oil; Salt & Pepper to taste

Instructions

To make the torillas:

Blend hot water with the fresh spinach until smooth. Then using a strainer or cheese cloth, filter out the water. Then remeasure the mixture to one cup.
Add the flour, salt, and baking powder to a large bowl. Then add in the room temperature tallow or shortening. Using your hands, mix in the tallow for 30 seconds. Add in the hot spinach water, and using a wooden spoon, mix to combine.
When it forms a shaggy dough, transfer the dough to a counter and knead for 7-10 minutes or until smooth and has a little bounce to it. (I found kneading it for longer than usual gave it more give/stretch to handle more filling when assembling the wrap.)
Split the dough into 4 equal balls, add to a bowl, cover, and let rest at room temperature for 30 minutes.
When ready to cook, preheat a large pan on medium-high heat. Roll out the dough on a floured surface until thin (~1/8 inch)
Add a tsp of tallow on the pan and then add your torilla. Cook about 1- 1 1/2 minutes per side or until there are a few speckled light brown spots on each side.
Add the tortillas to a dish towel and fold so it doesn't dry out. Repeat with the other tortillas.

For the chicken bites & glaze:

Slice the chicken thighs into 4 small pieces and add them to a bowl. Add the brine ingredients and mix to combine.
Cover and chill in the refrigerator for at least 30 minutes, up to 4 hours.
When ready to fry, preheat the oil to 375°F. Prepare the dredge ingredients by adding them to a shallow bowl.
Add one piece at a time, dipping the floured chicken back into the buttermilk and once more in the flour.
Fry the chicken pieces for 3-4 minutes, 8 pieces at a time. Remove the chicken when it’s cooked through or reaches an internal temperature of 165°F. Let rest on a wire-lined baking sheet to cool.
For the glaze, add ingredients to a small saucepan on medium-low heat. When the mixture reaches a simmer, allow to cook for 8-10 minutes or until thickened.
Then toss the glaze over the chicken bites in a large bowl, and toss gently to coat.

For the dressing:

Add egg, yolk, grated garlic, dijon mustard, and anchovy paste to a glass jar or blender. Then slowly pour in your vegetable oil until chickened. Then add in the rest of the ingredients and mix to combine.

To assemble:

To do one wrap at a time, in a large bowl, add desired amount of washed/chopped romaine lettuce, croutons, cooked bacon, parmesan, hot honey chicken bites, a few spoonfuls of dressing, a large handful of salt & vinegar chips, and chop up using a pizza cutter until fine.
Add the filling to your tortilla, and slowly squeeze the right and left side of the tortilla to flatten the filling. Then using your thumbs, start bringing up the closest side to you over the filling. Then using your fingers, bring in as much filling as you can, and start closing it.

Hot Honey Chicken Caesar Wrap