Crispy Chicken Caesar Wrap with Smoked Tomato Oil Caesar Ranch

Make the smoked tomato caesar ranch. In a bowl, whisk together mayonnaise, sour cream, and a splash of buttermilk until smooth. Add grated parmesan, a drizzle of Smoked Tomato Oil, lemon juice, grated garlic, dijon, Worcestershire, dried dill, salt, and black pepper. 

Whisk until fully combined, then taste and adjust, more lemon for brightness, more buttermilk to thin it out. Chill until ready to use.

Cook the chicken until deeply golden and crispy, whether you bake, air fry, or pan fry. In the last minute of cooking, drizzle it with Smoked Tomato Oil so the flavor clings to the hot crust. Let it rest a few minutes, then chop into bite-sized pieces.

Shred the romaine into thin ribbons. In a large bowl, toss the romaine, chopped chicken, and shaved parmesan with enough ranch to coat everything, glossy, not soggy. Reserve the rest of the ranch for dipping.

Lay a spinach tortilla flat and pile the caesar filling slightly below center. Crush a big handful of kettle chips directly over the filling, they go in last so they stay crunchy. Fold in the sides, then roll tightly away from you, burrito style. Repeat with remaining tortillas.

Heat a slick of Smoked Tomato Oil in a skillet over medium heat. Place each wrap seam side down and press gently with a spatula. Griddle 2 to 3 minutes per side, until golden, blistered, and sealed shut.

Let the wraps rest a minute, then slice on a diagonal. Serve with the reserved smoked tomato caesar ranch for dipping.