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Crispy Blackened Chicken Caesar Wrap Recipe with Creamy Anchovy Dressing

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A quick and easy wrap featuring smoky blackened chicken, fresh Romaine lettuce, and a rich, creamy anchovy dressing wrapped in a soft tortilla. Perfect for lunch or dinner with bold flavors and satisfying textures.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g), pounded to even thickness
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • ½ tsp cayenne pepper (adjust to taste)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil (for cooking)
  • 3 anchovy fillets packed in oil, drained
  • 1 large garlic clove, minced
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • ½ cup mayonnaise
  • 2 tbsp grated Parmesan cheese
  • Salt and black pepper, to taste
  • 4 large flour tortillas (10-inch / 25 cm)
  • 4 cups chopped Romaine lettuce (about 120 g)
  • ½ cup shaved Parmesan cheese
  • Optional: sliced cherry tomatoes or croutons for extra crunch

Instructions

  1. Pat the chicken breasts dry with paper towels. Place them between two sheets of plastic wrap and gently pound to about ½ inch (1.3 cm) thickness.
  2. In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and black pepper. Mix well.
  3. Rub both sides of each chicken breast generously with the seasoning mix.
  4. Heat olive oil in a skillet over medium-high heat until shimmering but not smoking. Add chicken breasts and cook for about 5-6 minutes per side, or until the crust is dark and crisp and the internal temperature reaches 165°F (74°C). Avoid flipping too often.
  5. Transfer cooked chicken to a plate and let rest for 5 minutes. Then slice into thin strips.
  6. While chicken rests, mince anchovies finely or mash with the back of a fork. In a bowl, whisk together anchovies, minced garlic, lemon juice, Dijon mustard, mayonnaise, and Parmesan cheese. Season with salt and pepper to taste.
  7. Warm tortillas briefly in a dry skillet or microwave (about 10 seconds) to make them pliable. Lay out each tortilla and spread 2-3 tablespoons of the anchovy dressing evenly. Layer chopped Romaine lettuce, sliced chicken, shaved Parmesan, and optional toppings like cherry tomatoes or croutons.
  8. Fold in the sides and roll tightly from one end to the other. Slice diagonally and serve immediately.

Notes

Pat chicken dry before seasoning to ensure crispiness. Cook chicken in batches if needed to avoid overcrowding the pan. Use medium-high heat to get a crispy crust without burning. The dressing can be made a day ahead and stored in the fridge to meld flavors. For gluten-free, use gluten-free tortillas or collard green leaves. For dairy-free, omit Parmesan or use vegan alternatives. If anchovies are not preferred, substitute with capers or Worcestershire sauce.

Nutrition

Keywords: blackened chicken, Caesar wrap, anchovy dressing, quick meal, easy recipe, smoky chicken, creamy dressing, lunch wrap, dinner wrap

Find it online: https://snappyspoon.com/crispy-blackened-chicken-caesar-wrap-recipe-with-creamy-anchovy-dressing-easy-and-delicious/