Toasted Chicken Caesar Wrap Recipe

Pound and season

Pat the chicken breasts dry. If breasts are thick, butterfly or lightly pound to an even thickness (about 3/4 inch). Drizzle 1 tablespoon olive oil over the breasts and rub to coat.

In a small bowl, combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, black pepper, kosher salt, and cayenne. Sprinkle and rub the spice mix evenly over both sides of each chicken breast.

Cook the chicken

Heat a heavy skillet (cast-iron preferred) over medium-high heat until hot. Add 1 tablespoon olive oil (from ingredients for wrap/cooking is fine) and swirl. Add the seasoned chicken and cook 4-5 minutes per side, without moving, until a deep char forms and the internal temperature reaches 165°F (74°C). Reduce heat slightly if spices start to burn. Transfer chicken to a cutting board and let rest 5 minutes, then slice thinly on the bias.

In a medium bowl, whisk together mayonnaise, Greek yogurt, grated Parmesan, lemon juice, Dijon mustard, anchovy paste, minced garlic, Worcestershire sauce, black pepper, and salt until smooth and emulsified. Taste and adjust seasoning: add up to 1 tsp more lemon juice for brightness or a pinch more salt if needed. Refrigerate until assembling.

Prepare vegetables: slice the tomato into 1/4-inch rounds and thinly slice the red onion. Pat tomato slices dry with a paper towel to avoid soggy wrap.

Warm the tortillas: heat a clean skillet over medium heat. Lightly butter one side of each tortilla. Place buttered side down in the skillet and toast 30-45 seconds until lightly golden and pliable. Flip and toast the other side 15-20 seconds. Remove and keep warm.

Assemble the wrap: place a warmed tortilla on a work surface, toasted side up. Spread about 2-3 tablespoons of the Caesar dressing in a 6-inch-wide strip down the center of the tortilla. Top the dressing with 1 cup arugula, 1/2 of the sliced blackened chicken (about 1 breast worth sliced), 3-4 tomato slices, a few slices of red onion (about 2 tablespoons), and 1/4 cup shredded Asiago. Season fillings lightly with 1/8 tsp salt and 1/8 tsp pepper if desired.

Fold and toast the assembled wrap: fold the bottom edge up over the filling, fold both sides toward the center, then roll tightly to close. Heat the skillet over medium and place the seam-side down. Toast 1-2 minutes per side until golden and the cheese begins to soften. Press gently with a spatula while toasting to seal.

Slice and serve: transfer the toasted wrap to a cutting board. Let rest 1 minute, then slice in half on the diagonal. Serve immediately with extra Caesar dressing on the side if desired.