Potato Wrap with Chicken

1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2: Wash the brown potatoes and use a peeler to shave thin slices with the skin on.

3: Arrange the slices in a large overlapping circle on the parchment-lined sheet.

4: Lightly spray the top with olive oil and sprinkle shredded mozzarella evenly over the surface.

5: Bake for 25 to 30 minutes, or until the potatoes are golden and crispy around the edges and the cheese is fully melted and browned.

6: Let it cool slightly before lifting and serving flat or folding into a wrap.

7: Grill, bake, or air fry the chicken and season with sea salt and black pepper.

8: To make the Caesar dressing, blend olive oil, lemon juice, tahini, Dijon mustard, Greek yogurt, garlic paste, sea salt, black pepper, and poppy seeds until creamy.

9: Assemble all ingredients in the wrap and add croutons.