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I’m really excited to share these Blackened Chicken Caesar Wraps with you today! My kids are huge Caesar Salad fans, and a local restaurant here offers a Blackened Chicken Caesar Wrap with spicy Caesar dressing in a spinach tortilla. I just had to try recreating it for my youngest daughter, who is also a big wrap fan, and they were such a hit!
There are a few different moving parts to this recipe, but nothing difficult. The hardest part is probably making the salad dressing. I’ve included how to prepare the blackened chicken in the recipe below, but my Blackened Chicken Tenders would work here, too. Also, if you don’t want to wrap it up, omit the tortillas and you’ll be left with a really delicious and filling Spicy Blackened Chicken Caesar Salad!
Blackened Chicken Caesar Wraps Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Blackened Chicken Caesar Wraps recipe:
- Boneless skinless chicken breasts, anchovy fillets, egg yolk: Thighs will work if that’s your preference; you’ll just need to cook them longer. I used anchovy fillets packed in oil, and that’s my recommendation. The egg yolk is key to forming the salad dressing. Make sure it’s a yolk from a large egg!
- Romaine hearts, garlic, lemons: We’re using romaine hearts instead of entire heads because the crunchiness of the lettuce is key! Minced garlic and lemon juice are for the salad dressing.
- Avocado oil, extra virgin olive oil: You can get away with using all olive oil – just make sure it’s high quality because it will impart flavor to whatever you use it on. I used avocado oil for the base of the dressing, and for the chicken and avocado oil to emulsify the dressing. Any neutral oil will work in place of avocado.
- Aged parmesan: Also sold as Parmigiana Reggiano. Make sure you grate it yourself: it will make all the difference in both the dressing and the crisps we’ll make for our Blackened Chicken Caesar Wraps.
- Dijon mustard, Worcestershire sauce, Tabasco: Flavorings for our Caesar salad dressing. You can omit the Worcestershire if you’re sensitive to the umami anchovy flavor. You can also omit the anchovy and increase the amount of Worcestershire as a substitution. I’m sure someone will tell you that’s not authentic but not me. Tabasco to bring heat and spice. You can omit it if you don’t want those.
- Black pepper, kosher salt, cayenne pepper, paprika, smoked paprika, garlic powder, granulated garlic, onion powder, seasoned salt, dark red chili powder, dried oregano, rubbed sage, dried thyme, granulated sugar: Seasonings! Most of this will go into the blackening seasoning for the chicken, but some will go into the dressing.
- Flour tortillas, french bread: Tortillas to turn the Caesar salads into Blackened Chicken Caesar Wraps. French bread to make croutons. You can use any white bread, honestly.
How to Make Blackened Chicken Caesar Wraps
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Blackened Chicken Caesar Wraps recipe:
- Blackened Chicken Marinade. In a small bowl combine the avocado oil with all of the listed seasonings: paprika, garlic powder, onion powder, seasoned salt, dark red chili powder, smoked paprika, dried oregano, rubbed sage, dried thyme, granulated sugar, and cayenne pepper if using. Once it comes together – it should be a thick, saucy consistency – add your chicken and use your hands to work the marinade into the meat. Once all of the chicken is coated, cover it and set it aside.
- Spicy Caesar Salad Dressing. To a large bowl – or the bowl of a food processor or blender – add your anchovies, garlic cloves, avocado oil, lemon juice, dijon mustard, Worcestershire, and salt as well as the Tabasco and cayenne pepper, if using. Whisk or blend them vigorously, then add the egg yolk and grated parmesan. Whisk until the yolk and parmesan are combined, then begin very slowly drizzling the olive oil into the dressing continuously whisking the entire time. After all the oil has been added continue whisking for 2-3 minutes, until the dressing has formed and emulsified. Taste and adjust with more salt or lemon juice as desired, then place it in the fridge to chill.
- Garlic Croutons and Parmesan Crisps. Preheat your oven to 425°F. Add your cubed french bread to a baking dish and drizzle the olive oil over them, along with the granulated garlic. Toss the bread crumbs together with the oil and garlic. Once the oven has come to temperature bake them for 15 minutes, until deepened in color and crunchy on the surface. Line a baking sheet with a silicone mat or parchment paper. Pour out one cup of the grated parmesan cheese and use your hands or a spatula spread it out into an even layer. Bake the cheese in the 425°F oven for 3-4 minutes, until the cheese has melted into one, big, cheesy puddle and deepened in color a shade or two. Watch it closely so it doesn’t burn. Let the pan rest on the counter until the cheese has cooled completely, then use your hands to break the cheese up into small, crispy pieces.
- Blacken the Chicken. Place a large non-stick skillet over medium-high heat and allow it to preheat for three minutes. Once the pan has preheated add the marinated chicken in a single layer. Don’t crowd the pan – cook in batches if necessary. Let the chicken sear undisturbed for 5 minutes, then flip it over and continue cooking until cooked through, which is 165°F internally. When you’re finished set the cooked chicken aside to rest for 10 minutes, then slice it against the grain into strips.
- Caesar Salad Time. Make the salad while the chicken is resting: grab a large salad bowl. Add the torn romaine hearts, grated parmesan cheese, croutons, and about 3/4 of the salad dressing. Use tongs or your hands to work everything together, making sure the dressing is evenly distributed throughout the romaine. Next, toss in about half of the parmesan crisps and all of the black pepper.
- Blackened Chicken Caesar Salads? Don’t want a wrap? That’s cool. Dish your desired amount of salad into salad bowls, top with chicken breasts and parmesan crisps, then serve it up.
- Blackened Chicken Caesar Wraps. Lay out a flour tortilla. Spoon a teaspoon or so of remaining salad dressing into the center and spread it out with the back of the spoon. Add a heaping amount of prepared salad, then your desired amount of blackened chicken, followed by a few parmesan crisps. Begin to roll by bringing the long edge of the tortilla that is closest to you up and folding it over the filling – without moving the tortilla from its position – while bringing in the outside edges. Be firm, but gentle. Tuck the edges inside and under as you bring the edge of the tortilla over on top of the filling, tucking it under the filling. Roll until it’s sealed. Place it seam side down and wrap it in foil or wax paper to ensure it doesn’t pop open if not plating right away. Use a serrated knife to slice it in half, and enjoy!
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Blackened Chicken Caesar Wraps
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Or Blackened Chicken Caesar Salads, if you like.
Ingredients
Scale
Spicy Caesar Salad Dressing:
- 5 anchovy fillets, minced
- 2 garlic cloves, minced
- 1 large egg yolk
- 1/3 C extra virgin olive oil
- 1/3 C aged parmesan, freshly grated
- 2 tbsp avocado oil
- 2 tbsp lemon juice, freshly squeezed
- 1 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce, optional
- 1 tsp Tabasco, optional
- 1 tsp freshly cracked black pepper
- 3/4 tsp kosher salt, to taste
- 1/2 tsp cayenne pepper, optional
Blackened Chicken:
- 2 lbs boneless skinless chicken breasts
- 3 tbsp avocado oil
- 1 tbsp paprika
- 2 1/2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp seasoned salt, to taste
- 2 tsp dark red chili powder
- 1 tsp smoked paprika
- 1 tsp freshly cracked black pepper
- 1/2 tsp cayenne pepper, optional
- 1/2 tsp dried oregano
- 1/2 tsp rubbed sage
- 1/4 tsp dried thyme
- 1/8 tsp granulated sugar
Salad + Wraps:
- 6–8 10″ flour tortillas
- 3 romaine hearts, washed and torn into 2” pieces
- 1 C + 1/2 C aged parmesan, freshly grated, divided
- 1 (10 oz) loaf French bread, cut or torn into 1/2” pieces
- 1 tbsp olive oil
- 2 tsp granulated garlic
- 1/2 tsp freshly cracked black pepper
Instructions
- Begin by marinating the chicken: in a small bowl combine the avocado oil with all of the listed seasonings: paprika, garlic powder, onion powder, seasoned salt, dark red chili powder, smoked paprika, dried oregano, rubbed sage, dried thyme, granulated sugar, and cayenne pepper if using. Once it comes together – it should be a thick, saucy consistency – add your chicken and use your hands to work the marinade into the meat. Once all of the chicken is coated, cover it and set it aside.
- Now, let’s make the dressing. To a large bowl – or the bowl of a food processor or blender – add your anchovies, garlic cloves, avocado oil, lemon juice, dijon mustard, Worcestershire, Tabasco, cayenne pepper, and salt. Whisk or blend them together vigorously, then add in the egg yolk and grated parmesan. Whisk until the yolk and parmesan are combined, then begin very slowly drizzling the olive oil into the dressing continuously whisking the entire time. After all the oil has been added continue whisking for 2-3 minutes, until the dressing has formed and emulsified. Taste and adjust with more salt or lemon juice as desired, then place it in the fridge to chill.
- Preheat your oven to 425°F. Add your cubed french bread to a baking dish and drizzle the olive oil over them, along with the granulated garlic. Toss the bread crumbs together with the oil and garlic. Once the oven has come to temperature bake them for 15 minutes, until deepened in color and crunchy on the surface.
- Line a baking sheet with a silicone mat or parchment paper. Pour out one cup of the grated parmesan cheese and use your hands or a spatula spread it out into an even layer. Bake the cheese in the 425°F oven for 3-4 minutes, until the cheese has melted into one, big, cheesy puddle and deepened in color a shade or two. Watch it closely so it doesn’t burn. Let the pan rest on the counter until the cheese has cooled completely, then use your hands to break the cheese up into small, crispy pieces.
- Place a large non-stick skillet over medium-high heat and allow it to preheat for three minutes. Once the pan has preheated add the marinated chicken in a single layer. Don’t crowd the pan – cook in batches if necessary. Let the chicken sear undisturbed for 5 minutes, then flip it over and continue cooking until cooked through, which is 165°F internally. When you’re finished set the cooked chicken aside to rest for 10 minutes, then slice it against the grain into strips.
- Make the salad while the chicken is resting: grab a large salad bowl. Add the torn romaine hearts, grated parmesan cheese, croutons, and about 3/4 of the salad dressing. Use tongs or your hands to work everything together, making sure the dressing is evenly distributed throughout the romaine. Next, toss in about half of the parmesan crisps and all of the black pepper.
- If you’re going for Blackened Chicken Caesar Salads instead of wraps, then dish your desired amount of salad into salad bowls, top with chicken breasts and parmesan crisps, then serve it up.
- To build the wraps lay out a flour tortilla. Spoon a teaspoon or so of remaining salad dressing into the center and spread it out with the back of the spoon. Add a heaping amount of prepared salad, then your desired amount of blackened chicken, followed by a few parmesan crisps. Begin to roll by bringing the long edge of the tortilla that is closest to you up and folding it over the filling – without moving the tortilla from its position – while bringing in the outside edges. Be firm, but gentle. Tuck the edges inside and under as you bring the edge of the tortilla over on top of the filling, tucking it under the filling. Roll until it’s sealed. Place it seam side down and wrap it in foil or wax paper to ensure it doesn’t pop open if not plating right away. Use a serrated knife to slice it in half, and enjoy!
Notes
- Extra advice, details, and substitution suggestions all live in the post above the recipe card so don’t skip it!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
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