Blackened Chicken Caesar Wraps
Or Blackened Chicken Caesar Salads, if you put it in a bowl instead of a tortilla!
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 anchovy fillets (minced)
- 2 cloves garlic (minced)
- 2 Tbsp avocado oil
- 2 Tbsp lemon juice (freshly squeezed)
- 1 Tsp Dijon mustard
- 1/2 Tsp Worcestershire sauce
- 1 Tsp Tabasco
- 1/2 Tsp cayenne pepper (optional)
- 3/4 Tsp kosher salt (to taste)
- 1 large egg yolk
- 1/3 C parmesan (freshly grated)
- 1/3 C extra virgin olive oil
- 1 Tsp black pepper (freshly cracked )
- 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 black pepper (freshly cracked)
- 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
- 2 lbs boneless skinless chicken breasts
- 1 Tbsp olive oil
- 1 loaf French bread (cut or torn into 1/2" pieces)
- 2 Tsp granulated garlic
- 3 romaine hearts (washed and torn into 2" pieces)
- 1 1/2 C parmesan (freshly grated, divided into 1 C + 1/2 C)
- 1/2 Tsp freshly cracked black pepper
- 8 large flour tortillas
Instructions
- 1
In a small bowl, mix together the avocado oil with all those tasty spices: paprika, garlic powder, onion powder, seasoned salt, dark red chili powder, smoked paprika, oregano, sage, thyme, and a pinch of sugar. If you like a bit of heat, toss in the cayenne pepper too.
- 2
Take your chicken breasts and rub that marinade all over them. Make sure every nook and cranny is coated. Cover the chicken and let it sit while we move on to the next step.
- 3
Now for the dressing! Grab a large bowl or your trusty food processor. Toss in the minced anchovies and garlic, along with the avocado oil, lemon juice, Dijon mustard, Worcestershire sauce, Tabasco, cayenne pepper, and a sprinkle of kosher salt. Start whisking (or processing) like you mean it! Once that’s all mixed, add the egg yolk and grated parmesan, and keep whisking until everything is well combined.
- 4
Very--I mean very! -- slowly drizzle in the extra virgin olive oil while you keep whisking non-stop. This helps the dressing thicken up nicely. Keep whisking/processing for another couple of minutes until it’s smooth and creamy. Taste it and see if it needs a bit more salt or lemon juice. Pop it in the fridge to chill.
- 5
Preheat your oven to 425°F. While that’s heating up, take your French bread pieces and toss them with olive oil and granulated garlic. Spread them out on a baking sheet. Bake for about 15 minutes until they’re golden and crunchy.
- 6
On another baking sheet, spread out 1 cup of grated parmesan cheese in an even layer. Pop it in the oven for 3-4 minutes until the cheese melts and turns a little golden. Watch it closely! Let it cool on the counter, then break it into crispy bits.
- 7
Heat a large non-stick skillet over medium-high heat for about 3 minutes.Add the chicken in a single layer. Don’t overcrowd the pan; cook in batches if needed. Let the chicken cook for 5 minutes without touching it, then flip it over. Cook until the chicken is done—use a meat thermometer to check if it’s reached 165°F. Set the cooked chicken aside to rest for 10 minutes, then slice it into strips.
- 8
Grab a big salad bowl. Add the torn romaine hearts, 1 cup of grated parmesan, the croutons, and about 3/4 of the dressing you made earlier.Mix it all up with tongs or your hands, making sure everything is well coated in that delicious dressing. Toss in half of your crispy parmesan bits and all the black pepper.
- 9
Take a flour tortilla, spread a little leftover dressing in the center, then pile on some salad, chicken strips, and a few parmesan crisps. Fold the tortilla over the filling, tucking in the sides as you go, and roll it up tightly. Slice in half and enjoy!