1. Place the chicken on a plate, pat dry with paper towels, brush with olive oil, and season both sides with salt, pepper, and thyme. Preheat the grill to medium-high heat (~400ᵒ F). Once hot, place the chicken on the grill, close the lid, and cook for 6-10 minutes per side, depending on thickness, or until the internal temperature reads 170º F.  Remove from grill and allow chicken to rest for 5-10 minutes. Cut into ½-inch strips (or as desired) for serving.

2. While the grill is heating up, make the dressing. Add the blackberries and water to a high-speed blender and process until smooth. Pour mixture into a mesh strainer set over a bowl. With the bottom of a ladle or a spatula, swirl the fruit in a circular motion against the strainer, pushing the purée through the strainer, leaving the seeds in the strainer basket. Scrape the pulp on the underside of the strainer into the bowl. Add the olive oil, Dijon mustard, vinegar, coconut aminos, maple syrup, salt, pepper, and thyme and whisk until well combined. Set it aside.  

3. While the chicken is cooking, chop the veggies. Arrange the salad greens, vegetables, pecans, avocado, and blackberries in bowls. Top with sliced chicken breast and drizzle generously with the dressing. Serve immediately.

1. Preheat oven to 450°F and place a baking sheet into the oven to heat.

2. Drain and rinse the garbanzo beans under cold water, reserving a few tablespoons of the liquid (aquafaba), then place half of the chickpeas on a clean kitchen towel. Cover with a second clean kitchen towel and rub the peas between the towels to dry them. For a crispier roasted chickpea remove the skins by gently pinching them off each garbanzo.

3. Toss the dry chickpeas with 1 tablespoon of olive oil and ¼ teaspoon salt then carefully place them on the preheated baking sheet. Roast the beans for 10-12 minutes, or until crisp, shaking occasionally. Remove from the oven once crisp and allow to cool while making the rest of the wrap. The chickpeas will continue to crisp up as they cool.

4. While the chickpeas are roasting place the remaining chickpeas into a blender or food processor with the lemon juice, tahini, remaining salt and olive oil, and 2 tablespoons of the Caesar dressing. Blend to create a smooth hummus. May add a little water or aquafaba for a smooth consistency.

5. Add the lettuce and remaining 2 tablespoons of Caesar dressing to a large bowl and toss to coat the lettuce.

6. Create the wraps by dividing the hummus, crispy chickpeas, and lettuce among the tortillas. Roll each into a wrap and serve immediately.