A fairly quick and easy chicken wrap recipe for two that is packed with blackened shredded chicken, homemade avocado Caesar dressing, shredded romaine, more avocado, red onions, and shredded cheese.

Chicken wrap recipes have been my jam lately, mainly because they’re pretty easy to make, they’re super versatile, and they can still be packed with flavor. These wraps are no exception, and they have a significant “homemade” touch to them with my own small batch blackened seasoning blend, and a quick Caesar-ish dressing mashed with ripe avocado.

Of course, these can be super simplified if you want to use your favorite store-bought blackened seasoning and Caesar dressing! You could even use leftover shredded chicken (or shredded rotisserie chicken) and these would come together in like five minutes. 🙂 But here’s the recipe that I love, that requires a little bit of effort but delivers big on flavor.

Ingredients

For the Avocado Caesar Dressing:

1/2 medium Avocado
1 small clove Garlic, pressed or grated
1 tsp. fresh Lemon Juice (or fresh lime juice)
1/2 tsp. Diamond Crystal Kosher Salt (or 1/4 tsp. Sea Salt)
1/2 tsp. White Miso Paste
1/2 tsp. Dijon Mustard
1/2 tsp. Worcestershire Sauce
2 tbsp. Mayonnaise
2 tbsp. finely shredded Parmesan Reggiano
1/4 tsp. freshly cracked Black Pepper

Ingredients needed to make a creamy avocado Caesar dressing are laid out on a flat surface and individually labeled.

For the Blackened Chicken:

6 oz. Chicken Breast
Blackened Seasoning Blend: (or 2 tsp. of your favorite blackened seasoning)
- ½ tsp. Smoked Paprika
- ½ tsp. Kosher Salt
- ¼ tsp. Onion Powder
- ¼ tsp Garlic Powder
- ¼ tsp. Thyme
- ¼ tsp. Cayenne Pepper
- ¼ tsp. freshly cracked Black Pepper
2 tsp. Avocado Oil (or Olive Oil), plus more as needed

For the Wraps:

3 packed cups Shredded Romaine Lettuce
1/2 medium Avocado, diced
1/3 cup shredded Cheddar Cheese
2 tbsp. chopped Red Onion
2 large (12″ burrito / wrap size) Tortillas

Ingredients needed to make a shredded blackened chicken wrap recipe laid out on a flat surface and individually labeled.

Ingredient Notes and FAQs

“Medium” Avocado

Avocados obviously range in size. When I say “medium”, I mean about 4-5 ounces. For these photos, I actually grabbed a bag of small avocados from the store and they worked really well, but I ended up adding a little extra to the Caesar dressing so it would more accurately reflect the amount of avocado from a truly “medium” avocado.

You’ll notice that this recipe uses half of an avocado in the avocado Caesar dressing, and another half as a topping in the wraps. Because avocados do not have a a great reputation for keeping well, I wanted to use the entirety of it in this recipe. 🙂 Look for a smaller avocado if you can find one.

Diamond Crystal Kosher Salt

This is the only salt I use when cooking. It is not the same as Morton’s Kosher salt, as Morton’s is much denser and therefore “saltier”. If you’re serious about home cooking and experimenting with different foods and recipes, I highly recommend grabbing a box of the Diamond Crystal salt. It is a lighter salt, which means you can use more of it and it won’t make your food taste as salty – it just adds more flavor! Note: It’s about $10 for a 26 oz. box, but that box easily lasts me a year!

If you’re using Morton’s kosher salt or a sea salt, decrease the suggested amount by half. Table salt will also work (using half of the recommended amount), but again, if you’re serious about cooking, look for a different salt to keep on hand.

White Miso Paste

White miso paste can be found in the refrigerated section at your local store either near the produce section or the plant-based section. It is a fermented soy paste that adds a lot of umami flavors and depth to recipes, and I use it frequently. It’s recently gone up in price (hasn’t everything?), but a tub of it will keep in your refrigerator for a very long time and is absolutely worth the purchase. I also use white miso paste in my Small Batch Short Ribs, Chicken and Vegetable Soup, and even a Miso Caesar Dressing (similar to the one in this recipe!)

Note: White miso paste is different than red or brown miso paste. White miso paste is the mildest of the three, and has a touch of sweetness (in a good way). I do not recommend using red or brown miso paste as a replacement; they are more intense, and will change the flavor of the avocado Caesar dressing.

Parmesan Reggiano

Another ingredient that is a game changer for homemade recipes. The flavor is absolutely incredible, and not even comparable to “parmesan” that comes grated or packaged in a plastic container. I’m not a Whole Foods loyalist by any means, but a small chunk of good Parmesan Reggiano is one of those few items I will make the trip for. You can also find chunks of it at grocers that have great cheese sections, and even Trader Joe’s! I try to find a smaller piece that won’t cost me more th87an $10, and keep it on hand for a few months to use in my recipes.

Blackened Seasoning

Blackened seasoning is kind of similar to Cajun seasoning, and is a a smoky, slightly spicy seasoning mix that is particularly great with chicken and seafood. The recipe provided makes just over two teaspoons of blackened seasoning, which is perfect for this recipe. Blackened seasoning is also available in the spice section at the grocery store; they all vary a little bit, but will stay true to that smoky, slightly spicy flavor! Feel free to use a store-bought version!

Chicken Breast

Because prices have gotten high, I’ve been buying chicken breast in bulk and freezing them individually until I need them. I’ve found that a typical chicken breast weighs between six and eight ounces, which really is perfect for two people to share for most of my small batch recipes. Because these wraps can be troublesome to wrap if they’re overstuffed, I use a smaller chicken breast so the proportions are equal to the amount of Caesar salad, and the wraps aren’t overstuffed and falling apart. 🙂

As I mentioned before, you are totally welcome to use leftover chicken breast, chicken thighs, or rotisserie chicken for these wraps. I recommend tossing whichever you choose into a non-stick pan with a splash of olive oil (or a tablespoon of butter) and the blackened seasoning, and cooking it for a few minutes to toast the seasoning (spices taste better if they’re toasted). Then use it in these wraps!

Shredded Romaine Lettuce

Romaine is a classic, crunchy component of Caesar salad. But we’re already getting weird and adding avocado to our Caesar dressing, why not switch up the greens? Massaged kale, arugula, shredded iceberg, or even fresh baby spinach would be fantastic substitutes for romaine in these wraps. If you have any of the aforementioned green options in your refrigerator already, consider giving them a shot before going out and buying romaine for these wraps. But, if you’re a purist, romaine really delivers on crunch in this recipe. It’s fantastic.

Cheddar Cheese

I’m just a cheese fanatic and find that the rich, incredible flavor of cheddar cheese is a lot of fun to add to these wraps. If you’re not into getting cheddar just for this recipe, you can toss a couple of tablespoons of Parmesan Reggiano with the romaine and avocado Caesar dressing! Or you can use Pepper Jack, Monterey Jack, or whatever cheese you love (or have leftover).

12″ Tortillas

These Jalapeno Cheddar Wraps are what I used for the pictures in this recipe, and they are 12” in diameter. They’re also my go-to wrap of choice for these Buffalo Chicken Wraps, and for good reason. They’re sturdy, flavorful, and pliable so they don’t break when you fold them. You should find them near the tortilla section at the store (I find them at both Target and Price Chopper (a KC grocer). If you’re working with 10″ tortillas, this recipe should make three wraps. You are totally welcome to make even smaller wraps, just adjust the filling amount to fit whichever tortilla you’re working with.

A man's hand holding two halves of a blackened chicken wrap stacked together.

Recipe Tips

Make the dressing first so the flavors have a little time to blend. The flavors need time to build, and letting them sit for a few minutes definitely helps! You don’t need to refrigerate the Avocado Caesar dressing while you cook the chicken – it won’t be sitting out long enough to get weird.
Use a very ripe avocado. A ripe, soft avocado is ideal for making this dressing. When looking for an avocado to use, there are a couple of good indicators that it’s ready (see the box below).
The dressing makes more than you’ll need for two wraps! This dressing recipe makes about 1/2 cup of avocado Caesar dressing, but you’ll only need 1/4 cup for the wraps. Use the extra dressing to dip the wraps in, or for future salads or wraps. (It will keep in an airtight container in the refrigerator for up to three days.)
Use your favorite toppings, or whatever you have on hand. This recipe is a great foundation for a solid Blackened Chicken Avocado Caesar Wrap, but it doesn’t have to be set in stone. You can use green onions instead of red, or even crunchy French fried onions if you want some extra crunch and salt. Use the greens you like, the cheese you like, and throw in anything that sounds like it could be fun! Bell peppers? Sure! Croutons? Absolutely! Have fun with it. 🙂

Two avocado halves laying cut side up on a flat surface.

How to Choose a Ripe Avocado

If you’re making these wraps the same day you buy your avocado, look for one that is really dark green (or even brown), and is soft enough that you can push into it and it gives a little. If it’s too soft, and feels squishy, don’t get it. If it’s really firm, don’t get it. Gently press your thumb into the side of it and when it gives a little, that’s a great indicator that it is ready!

These make a delicious lunch or quick dinner option, and can be prepped ahead of time for a couple of lunches during the week. I recommend building the wraps only before you’re about to eat them, or the morning you’re taking them with you. The Caesar avocado dressing will make the romaine soft and sad, so it’s best to wait as long as possible before mixing them together.

A woman's hands holding two halves of a blackened chicken wrap together above a ceramic plate.

Directions

How to Make Blackened Chicken Avocado Wraps

Make the Avocado Caesar Dressing. Mash half of an avocado in a mixing bowl until it’s as smooth as you can make it. Stir in pressed garlic, 1 tsp. of lemon juice, 1/2 tsp. salt, and 1/2 tsp. of white miso paste until thoroughly combined. Stir in the remaining ingredients (1/2 tsp. Dijon mustard, 1/2 tsp. Worcestershire sauce, 2 tbsp. mayonnaise, 2 tbsp. Parmesan Reggiano, and 1/4 tsp. black pepper). Taste and season with more salt or lemon juice if needed. Set aside.
Season the Chicken. Mix the blackened seasoning ingredients (1/2 tsp. smoked paprika, 1/2 tsp. Diamond Crystal kosher salt (or 1/4 tsp. sea salt), 1/4 tsp. onion powder, 1/4 tsp. garlic powder, 1/4 tsp. dried thyme, 1/4 tsp. 1/4 tsp. cayenne, and 1/4 tsp. freshly cracked black pepper) together until totally blended. Season the chicken breast all over with the seasoning (it will be heavily seasoned!), and let the chicken rest at room temperature for about ten minutes.
Cook the Seasoned Chicken. Heat two teaspoons of oil in a non-stick pan over medium heat. Cook the chicken for 4-5 minutes per side until the seasoning is charred and the internal temperature of the chicken reaches 165 F. Take the pan off the heat, and transfer the chicken to a mixing bowl to rest for five minutes.
Shred the Chicken. After the chicken has rested, shred it directly in the mixing bowl. For added flavor, toss the chicken back in the pan it was cooked in, set the pan over medium-low heat, add a splash of water, and toss the chicken in the remaining browned bits in the pan until it is thoroughly coated and warmed through. Set the chicken aside (leaving it in the pan) until you’re ready to build the wraps.
Combine the Romaine and Avocado Caesar Dressing. This part is pretty straight forward. 🙂 Toss three cups of shredded romaine with half (1/4 cup) of the avocado Caesar dressing. (The other half can be used for dipping, or reserved for a future salad or wrap!).
Build the Wraps. Divide the Caesar-coated romaine between two large 12″ tortillas. Divide the shredded blackened chicken, 1/3 cup shredded cheese, half of a diced avocado, and 2 tbsp. red onions over the top of the romaine. Roll the wraps up, tucking in the sides as you roll, then cut the wraps in half and serve.

Step-By-Step Recipe Guide

See below for step-by-step photos and instructions. These directions are a little more specific, and walk you through the entire process of making this Blackened Chicken Avocado Wrap recipe.

A mixing bowl with avocado, dijon mustard, mayonnaise, and parmesan cheese with a fork resting in the bowl.

A glass mixing bowl filled with a creamy avocado Caesar sauce.

1. Make the Avocado Caesar Dressing. Mash half of an avocado in a mixing bowl until it’s as smooth as you can make it. Stir in pressed garlic, 1 tsp. of lemon juice, 1/2 tsp. salt, and 1/2 tsp. of white miso paste until thoroughly combined. Stir in the remaining ingredients (1/2 tsp. Dijon mustard, 1/2 tsp. Worcestershire sauce, 2 tbsp. mayonnaise, 2 tbsp. Parmesan Reggiano, and 1/4 tsp. black pepper). Taste and season with more salt or lemon juice if needed. Set aside.

A skillet with a blackened chicken breast cooking in the center of it.

A ceramic bowl filled with shredded blackened chicken with two forks resting in it.

2. Season the Chicken. Mix the blackened seasoning ingredients (1/2 tsp. smoked paprika, 1/2 tsp. Diamond Crystal kosher salt (or 1/4 tsp. sea salt), 1/4 tsp. onion powder, 1/4 tsp. garlic powder, 1/4 tsp. dried thyme, 1/4 tsp. 1/4 tsp. cayenne, and 1/4 tsp. freshly cracked black pepper) together until totally blended. Season the chicken breast all over with the seasoning (it will be heavily seasoned!), and let the chicken rest at room temperature for about ten minutes.

3. Cook the Seasoned Chicken. Heat two teaspoons of oil in a non-stick pan over medium heat. Cook the chicken for 4-5 minutes per side until the seasoning is charred and the internal temperature of the chicken reaches 165 F. Take the pan off the heat, and transfer the chicken to a mixing bowl to rest for five minutes.

4. Shred the Chicken. After the chicken has rested, shred it directly in the mixing bowl. For added flavor, toss the chicken back in the pan it was cooked in, set the pan over medium-low heat, add a splash of water, and toss the chicken in the remaining browned bits in the pan until it is thoroughly coated and warmed through. Set the chicken aside (leaving it in the pan) until you’re ready to build the wraps.

A bowl full of chopped romaine lettuce tossed with a creamy avocado Caesar sauce.

5. Combine the Romaine and Avocado Caesar Dressing. This part is pretty straight forward. 🙂 Toss three cups of shredded romaine with half (1/4 cup) of the avocado Caesar dressing. (The other half can be used for dipping, or reserved for a future salad or wrap!).

A hand placing shredded romaine lettuce down the center of a large tortilla on a plate.

A hand placing diced avocado on top of shredded romaine lettuce down the center of a large tortilla on a plate.

6. Build the Wraps. Divide the Caesar-coated romaine between two large 12″ tortillas. Dice the remaining half of the avocado (from the avocado Caesar dressing), and divide it over the romaine.

A hand placing diced red onion on top of a bed of shredded lettuce that has been placed down the center of a tortilla on a plate.

Shredded blackened chicken being placed by a fork onto shredded lettuce that has been placed in the center of a tortilla.

7. Divide the chopped red onion, shredded cheddar cheese, and shredded chicken between the wraps. Be intentional about keeping the ingredients in a somewhat cohesive line down the center of the tortilla – it makes it easier to wrap this way.

A large tortilla filled with shredded romaine and shredded chicken being formed into a wrap by two hands.

8. Roll them up. Rolling wraps took me a few times to get right, but I find they stay together best when you tuck in the sides of the wrap first, then fold the half closest to you over the toppings, and tuck the toppings in, rolling the tortilla as you do so, to wrap everything together. Please use whatever method works best for you though!

Two hands gripping a rolled up tortilla on a ceramic plate.

Two hands gripping a rolled up tortilla that has been cut in half with the cut sides facing upward on a ceramic plate.

9. Cut in half and enjoy. Considering we eat with our eyes, wraps are far more appealing when you can actually see what you’re about to devour. Slice the wrap in half (a serrated knife works best for this, that way you can gently saw it in half without squishing everything down. Or a really sharp kitchen knife works, too!). Serve with extra avocado Caesar dressing if you like, and whatever sides fit your taste.

If you’re not into the wrap thing, these would also make really good tacos. You should be able to get 4-6 tacos out of these ingredients, depending on the size of your tortilla! OR if you’re watching calories and carbs, you could make these into two salads, instead. Omit the wrap, double the amount of romaine to six cups, toss the romaine with all of the avocado Caesar dressing in a large bowl, and divide all of the salad ingredients between two large bowls. 🙂 Feel free to get creative with what fits your taste / lifestyle!

A blackened chicken wrap cut in half and stacked on top of each other displayed on a plate.

How to Store and Reheat Leftovers

How to Store Leftovers

Store these avocado chicken wraps in an airtight container for up to two days, but note that if the romaine is already mixed with the avocado Caesar dressing, it can be soggy. I recommend prepping the toppings, then making the dressing and chicken and storing everything separately. You can build these wraps the day you intend to eat them, ideally right before you eat them. But if you make them the morning of, they’ll still be good!

How to Reheat the Blackened Shredded Chicken

If you want to make everything ahead of time and build these wraps later with warm chicken, that’s great! Reheat the shredded chicken in a non-stick pan over medium low heat, stirring it occasionally for a few minutes until it is warmed through. Alternatively, you can reheat it in the microwave for about 30 seconds until warmed. Note: Reheating the chicken isn’t mandatory for serving these at a later date; they are still delicious if the chicken is cold!

More Small Batch Wrap Recipes

If you ever need to increase the amount you want to make in the recipe card, there is a little slider bar near the “servings” portion on the recipe card if you’re on a desktop, or if you’re on your phone, touch the number of servings on the recipe card (it will be a number and colored dark red). You can adjust the slider bar that way instead of doing the calculations on your own! 🙂

If you make these Blackened Chicken Avocado Wraps and love them, please leave a comment and / or star rating below! You can also share it on Instagram and tag me, or use the hashtag #aflavorjournal so I can see it! If you have any questions about the ingredients or how to make it, send me an email so I can help out.

xx Sara