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Cajun Chicken Caesar Wrap Recipe

Name: Piper Arms Waterloos CAJUN CHICKEN CAESAR WRAP Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Cajun
Ingredients: 1 each boneless skinless chicken breasts; 1 tbs olive oil; 1.5 tsp Cajun seasoning; 0.5 tsp smoked paprika; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs lemon juice; 0.5 cups mayonnaise; 0.25 cups plain Greek yogurt; 2 tbs grated Parmesan cheese; 0.5 tsp anchovy paste; 1 cloves garlic (minced); 0.5 tsp Worcestershire sauce; 1 tbs lemon juice; 0.5 tsp Dijon mustard; 1 tbs water (to thin); 0.25 tsp freshly ground black pepper; 2 each large spinach tortilla wraps; 3 cups Romaine lettuce (chopped); 3 tbs shaved Parmesan or Parmesan ribbons; 6 each cherry tomatoes (optional, halved); 1 tsp olive oil (for pan); 0 to taste black pepper (to taste); 0 to taste salt (to taste)

Inspired by Piper Arms Waterloo

Time35m

Serves2

Wrapped in a spinach tortilla.

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Ingredients

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Cajun Chicken

1 each boneless skinless chicken breasts

1 tbs olive oil

1 1/2 tsp Cajun seasoning

1/2 tsp Smoked paprika

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbs ReaLemon lemon juice

Caesar Dressing

1/2 cups Mayonnaise

1/4 cups plain Greek yogurt

2 tbs Grated Parmesan cheese

1/2 tsp anchovy paste

1 cloves Garlic (minced)

1/2 tsp Original Worcestershire Sauce

1 tbs ReaLemon lemon juice

1/2 tsp Dijon mustard

1 tbs water (to thin)

1/4 tsp freshly ground black pepper

Wrap Assembly

2 each large spinach tortilla wraps

3 cups Romaine lettuce (chopped)

3 tbs shaved Parmesan or Parmesan ribbons

6 each cherry tomatoes (optional, halved)

1 tsp olive oil (for pan)

0 to taste black pepper (to taste)

0 to taste salt (to taste)

Method

Cajun Chicken

Prep and Marinate

Pound or butterfly the chicken breast to an even thickness about 3/4 inch (if using a large breast) so it cooks evenly. Pat dry with paper towel. In a small bowl combine 1 tbs olive oil, Cajun seasoning, smoked paprika, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tbs lemon juice. Rub the mixture evenly over the chicken, coating both sides. Let rest 10 minutes (or up to 30 minutes refrigerated).

Cook

Heat a large skillet over medium-high heat and add 1 tsp olive oil. When shimmering, add the seasoned chicken. Cook 4-6 minutes per side (depending on thickness) until well browned and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat if browning too quickly. Remove chicken to a cutting board and let rest 5 minutes, then slice into 1/4-inch strips.

Caesar Dressing

While the chicken rests, make the dressing. In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tbs grated Parmesan, 1/2 tsp anchovy paste, 1 minced garlic clove, 1/2 tsp Worcestershire sauce, 1 tbs lemon juice, 1/2 tsp Dijon mustard and 1 tbs water. Taste and adjust thickness with additional water as needed. Season with 1/4 tsp freshly ground black pepper. If you prefer a saltier dressing, add a pinch of salt. Chill briefly if desired.

Wrap Assembly

Warm the spinach tortillas for easier folding: heat a dry skillet over medium and warm each tortilla 10–15 seconds per side, or microwave 10 seconds covered with a damp paper towel.

In a large bowl combine chopped Romaine with about 3 tbs of the prepared Caesar dressing and toss to coat evenly. Add half of the shaved Parmesan and toss again.

Lay a warmed tortilla flat. Place half of the dressed Romaine (about 1.5 cups), half of the sliced Cajun chicken (about half the strips), 1.5 tbs shaved Parmesan, and 3 halved cherry tomatoes (if using) down the center of the tortilla lengthwise, leaving 1–1.5 inches clear at each end. Drizzle an additional 1 tbs of dressing over the chicken if desired.

Fold the short ends of the tortilla in, then tightly roll from one long side to the other to form the wrap. Repeat with second tortilla and remaining ingredients.

Optional — grill the assembled wraps: heat a skillet or panini press over medium and grill seam-side down 1–2 minutes, then press and turn to grill other side 1 minute until golden and slightly crisp. Slice each wrap in half on the diagonal.

Serve immediately with extra dressing on the side. Season with additional black pepper or a squeeze of lemon, if desired.