Chicken Caesar Lettuce Wraps

Ingredients

• 1.0 head boston lettuce
• 1.0 clove garlic
• 1.0 lemon
• 0.5 pint grape tomatoes
• 1.0 red onion
• 2.0 sweet potatoes
• 0.125 oz chives (roughly chopped)
• 0.125 oz dill (roughly chopped)
• 0.125 oz parsley (roughly chopped)
• 1.0 oz grated parmesan cheese
• 12.0 oz ground chicken
• black pepper (to taste)
• 0.125 teaspoon kosher salt (for aioli)
• 1.0 tablespoon olive oil (for roasting vegetables)
• 0.125 teaspoon anchovy paste
• 3.0 packets mayonnaise

Instructions

1. Prepare ingredients | Preheat oven to 450 degrees. Rinse all produce. Pat lettuce dry with paper towel, and separate large leaves for wraps (you'll need at least 3 per person, but if you have extra, feel free to double your wrap.) Halve sweet potatoes lengthwise, then cut crosswise into 1/4-inch half-moons. Halve tomatoes. Roughly chop chives. Roughly chop dill and parsley leaves, discarding stems. Halve lemon. Peel onion, halve, and thinly slice. Mince garlic.
2. Roast vegetables | On a baking sheet, toss sweet potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper as desired. Arrange in a single layer. On a separate baking sheet, toss tomatoes and onion with 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper as desired. Arrange in a single layer. Transfer both baking sheets to oven and roast together until softened and slightly charred, 12-15 minutes.
3. Make aioli and finish potatoes | While vegetables roast, in a blender or food processor, combine mayonnaise, chopped herbs, juice of 1/2 lemon (or use less, as desired), 1/8 teaspoon salt, and pepper. Pulse until smooth and pourable (see recipe tip). Set aside. Once roasted, remove tomatoes and onion from oven and set aside. Toss sweet potatoes on baking sheet with half of Parmesan, then return to oven and continue roasting until browned, 5-8 minutes more.
4. Form Patties | In a medium bowl, combine anchovy paste, garlic, remaining Parmesan, 1/2 teaspoon salt, and pepper as desired. Add chicken. Using your hands, mix well, then form into 6 equal patties, about 1/2-inch thick (see recipe tip). Using your thumb, create a dimple on top of each - this helps the patties cook evenly and keep their shape.
5. Sear patties | Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add patties and sear until browned on bottom, 3-4 minutes. Flip patties, cover pan, reduce heat to medium, and continue searing until cooked through and no longer pink, 4-5 minutes more.
6. Plate chicken Caesar wraps | Divide lettuce wraps between serving plates and fill with roasted tomatoes and onion, chicken patties, and a spoonful of aioli. Serve with roasted sweet potatoes and remaining aioli for dipping. Enjoy! Use remaining lemon to brighten a glass of water.