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

Blackened Chicken Caesar Avocado Wraps

Sara
A delicious chicken wrap recipe with shredded blackened chicken, a creamy avocado Caesar dressing, crunchy romaine lettuce, red onions, and cheddar cheese. This is a small batch recipe that makes two blackened chicken avocado wraps.
5 from 4 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 2 wraps
Calories 292 kcal

Ingredients
 
 

For the Avocado Caesar Dressing:

  • 1/2 medium Avocado
  • 1 small Garlic Clove pressed or grated
  • 1 tsp. fresh Lemon Juice
  • 1/2 tsp. Diamond Crystal Kosher Salt or 1/4 tsp. Sea Salt (plus more to taste)
  • 1/2 tsp. Dijon Mustard
  • 1/2 tsp. Worcestershire Sauce
  • 1/2 tsp. White Miso Paste
  • 2 tbsp. Mayonnaise like Duke's or Hellman's
  • 2 tbsp. finely shredded Parmesan Reggiano
  • 1/4 tsp. freshly cracked Black Pepper

For the Blackened Chicken:

  • 6 oz. Chicken Breast
  • 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. Cayenne
  • 1/4 tsp. freshly cracked Black Pepper
  • 2 tsp. Avocado Oil or Olive Oil

For the Wraps:

  • 3 cups Shredded Romaine
  • 1/2 medium Avocado
  • 1/3 cup shredded Cheddar Cheese
  • 2 tbsp. chopped Red Onion
  • 2 large 12" Tortillas

Instructions
 

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 glass mixing bowl filled with a creamy avocado Caesar sauce.

Season / Cook / Shred 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.
  • 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. After the chicken has rested, shred it directly in the mixing bowl. 
    A ceramic bowl filled with shredded blackened chicken with two forks resting in it.
  • 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.

Build the Wraps:

  • 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 bowl full of chopped romaine lettuce tossed with a creamy avocado Caesar sauce.
  • 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.
    Shredded blackened chicken being placed by a fork onto shredded lettuce that has been placed in the center of a tortilla.
  • Roll the wraps up, tucking in the sides as you roll, then cut the wraps in half and serve.
    A large tortilla filled with shredded romaine and shredded chicken being formed into a wrap by two hands.

Notes

  1. Store-bought blackened seasoning is great, too! Use two teaspoons of your favorite brand.
  2. Store-bought Caesar dressing is also a great alternative to cut down on prep time for these wraps. Use 1/4 cup to toss with the romaine.
  3. I use 12" tortillas (Mission Jalapeno Cheddar wraps were used in these photos). If you have smaller tortillas, slightly reduce the amounts you put into each wrap so they aren't overstuffed. (For instance, if you're using 10" wraps, divide everything between three wraps).
  4. You will have extra Avocado Caesar Dressing! This recipe makes 1/2 cup of dressing, but you only need 1/4 cup to toss with the romaine for these wraps. Use the extra to dip the wraps into, or use for future wraps / salads! (It will keep for up to three days in the refrigerator).

Nutrition

Serving: 1wrapCalories: 292kcalCarbohydrates: 15gProtein: 28gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 57mgSodium: 1307mgPotassium: 842mgFiber: 6gSugar: 3gVitamin A: 7268IUVitamin C: 11mgCalcium: 320mgIron: 3mg
Keyword Blackened Chicken Avocado Wrap, Blackened Chicken Caesar Avocado Wrap
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