Spicy Caesar Chicken Wrap Recipe
Because who doesn't love a handheld salad? [video attached]
If a Caesar salad and a spicy chicken wrap had a love child, it’d be this. These Spicy Caesar Chicken Wraps are crunchy, creamy, bold, and way more satisfying than a cold salad in a bowl. Plus we’re toasting panko in the chicken drippings for a crispy and more convenient crouton like topping that takes everything up a notch. It’s the kind of lunch or dinner you make once and then crave weekly. Bonus: the leftover dressing is pure gold on roasted veggies, grilled meats, or even as a dip.
Spicy Caesar Chicken Wraps
Servings: 4 large wraps | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Ingredients
For the Chicken Wraps:
2 lbs boneless, skinless chicken thighs
Favorite all-purpose seasoning (to taste)
2 hearts of romaine lettuce, chopped
2 tbsp apple cider vinegar
Cold water (enough to cover lettuce)
6 oz grated Parmesan or Pecorino Romano (Note: Pecorino is saltier than Parmesan)
½ cup panko breadcrumbs
4–8 large burrito-sized tortillas (Use one or double up depending on how large you want the wrap) I make my own tortillas, for that recipe click here
For the Spicy Caesar Dressing:
2 egg yolks (or substitute with 2 tbsp mayo for shortcut)
2 tsp Dijon mustard
3–4 anchovy fillets (or 1½ tsp anchovy paste)
2 garlic cloves, peeled
2 tbsp lemon juice
½ tsp lemon zest
1 tbsp chili paste (like harissa; adjust to heat preference)
½ cup neutral oil (grapeseed, canola, or vegetable)
¼ cup finely grated Parmesan or Pecorino
Salt and black pepper, to taste
Instructions
Prep the Lettuce:
Chop romaine and soak in a bowl with 2 tbsp apple cider vinegar and enough cold water to fully submerge. Use very cold water to help the lettuce stay crisp. Set aside while you cook.Sear the Chicken:
Season chicken thighs generously with your favorite all-purpose seasoning. In a large skillet over medium-high heat, sear chicken until well browned and cooked through (internal temp 165°F), about 6–8 minutes per side depending on thickness. Set aside to rest for 3–5 minutes.Make the Dressing:
In a blender (or deep cup if using an immersion blender), combine egg yolks or mayo, Dijon, anchovy, garlic, lemon juice, zest, and chili paste. Blend until smooth.
With the blender running, very slowly stream in the neutral oil to emulsify. (If using a bullet blender, add oil in small increments, blending each time; don’t add all at once or it may separate.)
Once thick and creamy, fold in finely grated cheese. Season with salt, pepper, and adjust heat if needed. Set aside.Toast the Panko:
In the same pan used for the chicken, add panko to the remaining fond (drippings). Toast over medium heat, stirring frequently until golden brown and crispy. Remove from heat.Assemble the Wraps:
Chop the rested chicken. Drain the romaine and pat dry. In a large bowl, toss together chicken, lettuce, some of the dressing, toasted panko, and extra cheese if desired.
Spoon mixture into the center of your tortillas and wrap tightly like a burrito. Slice and serve.
Notes
Store any leftover Caesar dressing in an airtight container in the fridge for up to 4 days.
Pecorino Romano will give a saltier, more intense flavor than Parmesan.
Video!
