Mela – Made

Minimal prep and the dressing can be made ahead of time. It’s the perfect quick lunch or healthy dinner. It’s full of greens and it’s just SO good. Another what’s Gaby cooking recipe for the win!

Equipment:

• Cutting board
• Vegetable knife
• Cast iron skillet – see note
• Tongs
• Blender or immersion blender
• Large bowl

These are the tools I personally use, but you don’t need fancy equipment to make these recipes. Use whatever you have on hand—these are just my favorites!

Ingredients:

Panko crunchies:

• 1/2 cup panko
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper

Dressing:

• 1/3 cup tahini
• 3 cloves of garlic
• 1 tablespoon olive oil
• 2 tablespoons water
• Kosher salt

For the wrap:

• 1 bunch Tuscan kale (if you can’t find it – any kale will do) shredded and ribs removed (you don’t want to bite into one of those hard pieces)
• 1 heart of romaine shredded
• 3 tablespoons everything but the bagel seasoning
• 2 ripe avocados
• 2 chicken breasts seasoned and grilled
• 4 tortillas

Instructions

1. Heat things up! Add olive oil and butter to a small skillet over medium-high heat. Toss in the panko and toast until golden and crunchy. Sprinkle with a little salt and pepper magic, then set aside (try not to snack on it all).
2. Dressing time! Throw all the Tahini Caesar Dressing ingredients into a small blender and blend until smooth and dreamy. Set aside for your salad’s big moment.
3. In a big mixing bowl, add your shredded kale and lettuce. Drizzle in a few spoonfuls of that creamy dressing, toss in the toasted panko, sprinkle with everything seasoning, and add the grilled chicken. Toss, taste, and tweak until it’s just right.
4. Now for the fun part: scoop a generous helping onto 2 tortillas, wrap them up burrito-style, and slice on the diagonal (because we’re classy like that). Serve and enjoy your crunchy, creamy, everything-y creation!

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Notes:

1. This cast iron skillet works just as well and it’s a fraction of the price