Caesar Falafel Burrito

For the Falafel:

• 1 can chickpeas (15 ounces), drained and rinsed
• ½ cup fresh parsley, finely chopped
• ½ cup fresh cilantro, finely chopped
• ⅓ cup onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon fine sea salt
• Pinch black pepper
• Pinch cayenne pepper (optional)
• ⅓ cup all-purpose flour
• Neutral oil (avocado, grapeseed, or refined coconut) for frying

For the Caesar Chicken:

• 2 boneless, skinless chicken breasts
• ½ cup Girard's Caesar Dressing

For the Burrito Build:

• 4 large flour tortillas
• 2 cups romaine lettuce, chopped
• 2 tomatoes, diced
• 1 cucumber, diced
• ½ cup parmesan cheese, shaved
• ¼ cup tahini
• ½ cup Girard's Caesar Dressing

Instructions

Marinate the Chicken (Start This First):

1. Marinate the Chicken
   Place the 2 boneless, skinless chicken breasts in a shallow dish or zip-top bag. Pour ½ cup of Girard's Caesar Dressing over the chicken, making sure it's evenly coated. Cover or seal and refrigerate for at least 1 hour. Overnight marinating is even better for maximum flavor! The acid in the dressing will tenderize the chicken while infusing it with tangy, garlicky, herbaceous flavor.

Make the Falafel:

2. Pulse the Ingredients
   Add the drained and rinsed chickpeas, finely chopped parsley, finely chopped cilantro, finely chopped onion, minced garlic, ground cumin, ground coriander, fine sea salt, black pepper, and cayenne pepper (if using) to a food processor. Pulse until the mixture is coarse with some texture remaining. It should NOT become a smooth paste. You want bits of chickpea and herb visible.
3. Add Flour and Mix
   Add ⅓ cup all-purpose flour and pulse a few more times until the mixture just holds together when you squeeze it. The texture should be like coarse breadcrumbs mixed with chunky hummus. Test by squeezing a small amount—if it holds together, you're ready!
4. Shape the Falafel
   Using about 2 tablespoons of mixture per patty, shape into small, flat patties about 2-3 inches across. Press gently to flatten slightly. You should get about 12-16 patties depending on size.
5. First Fry
   Heat neutral oil in a deep skillet over medium-high heat until it reaches 350-375°F (use a thermometer for accuracy). Working in batches to avoid crowding, carefully place falafel patties into the hot oil. Fry for about 3 minutes per side until golden brown and crispy on the outside. Use a slotted spoon to flip them gently. Drain the fried falafel on paper towels.
6. Second Fry for Extra Crispiness
   Once slightly cooled, roughly chop or crumble the fried falafel into bite-sized pieces. Return the hot oil to 350-375°F. Carefully add the falafel crumbles back to the oil and fry for 2-3 more minutes until extra crispy and golden. This double-fry method is what makes these falafel crumbles so incredibly crunchy! Drain on fresh paper towels and season with an extra pinch of salt if desired.

Cook the Chicken:

7. Grill the Chicken
   Remove the marinated chicken from the fridge. Heat a grill or grill pan to medium-high heat. Grill the chicken breasts for 6-7 minutes per side until cooked through and no longer pink in the center. The internal temperature should reach 165°F. Remove from heat and let rest for 5 minutes (this keeps it juicy!), then slice into bite-sized pieces or strips.

Assemble the Burritos:

8. Warm the Tortillas
   Heat a dry skillet over medium heat. Warm each flour tortilla for about 30 seconds per side until soft and pliable. This makes them easier to roll without tearing.
9. Layer the Filling
   Lay one warm tortilla on a clean surface. Layer in this order: 2 tablespoons chopped romaine lettuce as the base, sliced Caesar chicken, a generous handful of crispy falafel crumbles, diced tomato, diced cucumber, shaved parmesan cheese, about 1 tablespoon tahini drizzled on, and a generous drizzle (about 2 tablespoons) of Girard's Caesar Dressing.
10. Roll the Burrito
    Fold in the sides of the tortilla first (about 2 inches on each side), then roll tightly from the bottom up, keeping the filling tucked in as you go. The burrito should be snug but not so tight that it tears. Set seam-side down on a cutting board.
11. Slice and Serve
    Using a sharp knife, slice each burrito in half diagonally. This exposes the beautiful layers and makes it easier to eat. Serve immediately while warm, with extra Girard's Caesar Dressing on the side for dipping if desired!