Blackened Chicken Caesar Wrap Recipe
Gem lettuce, onion, tomato, and parmesan.
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Ingredients
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For the blackened chicken
For the Caesar dressing
For the wraps and assembly
Method
For the blackened chicken
Prep chicken
If breasts are thick, butterfly or pound to 1/2" thickness for even cooking. Pat chicken dry with paper towels.
Combine smoked paprika, paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, black pepper, and kosher salt in a small bowl to make the blackening rub.
Brush chicken lightly with 1 tablespoon olive oil, then rub both sides evenly with the blackening spice mix, pressing so it adheres.
Heat a large skillet (cast iron recommended) over medium-high heat until very hot. Add a thin film of oil or wipe skillet with oil. Add chicken and cook without moving 4–5 minutes until a dark crust forms. Flip and cook 3–4 more minutes, until internal temperature reaches 165°F (74°C). Cooking times vary with thickness.
Transfer chicken to a cutting board and let rest 5 minutes, then slice thinly across the grain into strips for wrapping.
For the Caesar dressing
In a bowl, whisk together mayonnaise, grated Parmesan, lemon juice, Worcestershire sauce, Dijon mustard, minced garlic, black pepper, and salt until smooth.
If the dressing is too thick, whisk in up to 1 tablespoon water to reach a pourable consistency. Taste and adjust salt or lemon as needed.
Set dressing aside. (Can be made up to 24 hours ahead and refrigerated.)
For the wraps and assembly
Warm the tortillas: heat a large dry skillet over medium heat. Lightly brush each tortilla with a little butter or oil and warm 20–30 seconds per side until pliable and slightly toasted. Keep warm wrapped in a clean towel.
Lay a warmed tortilla on a flat work surface. Place 2 gem lettuce leaves in the center lengthwise as a bed.
Spoon about 1 to 1 1/2 tablespoons of Caesar dressing over the lettuce. Arrange 3–4 slices of blackened chicken on top.
Top with 2–3 tomato slices, a sprinkle of thinly sliced red onion (about 1 tablespoon), and 1 tablespoon shaved Parmesan.
Fold the sides of the tortilla in, then roll tightly from the bottom to form a wrap. Repeat with remaining tortillas and ingredients.
If desired, place assembled wraps seam-side down in a hot skillet and press with a spatula or sandwich press for 1–2 minutes per side to seal and crisp slightly.
Slice each wrap in half on the bias. Serve immediately with extra Caesar dressing on the side.