Charred Shishito Chicken Caesar Wrap
Charred Shishito Chicken Caesar Wrap
Ingredients
For the Charred Shishito Caesar Dressing
- 1 cup shishito peppers, stems and seeds removed after charring
- 4 anchovy fillets
- 2 garlic cloves, peeled
- 2 egg yolks
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 cup olive oil, for emulsifying
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon kosher salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
For the Croutons
- 2 cups sourdough bread, cubed into 1/2-inch pieces
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon lemon zest
For the Cajun Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless
- 1 tablespoon Cajun seasoning
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon olive oil
For the Wrap Assembly
- 4 flour tortillas, large (burrito-sized)
- 4 cups romaine lettuce, chopped
- 1/4 cup Parmesan cheese, additional, grated
Instructions
- 1
Prepare the Charred Shishito Caesar Dressing: Heat a large skillet or cast iron pan over high heat. Add the shishito peppers and blister them, turning occasionally, until soft and blackened on all sides.
⏱️ 5 min
- 2
Once cooled slightly, remove the stems and seeds from the charred shishito peppers.
⏱️ 2 min
- 3
In a tall container, combine the prepared shishito peppers, anchovy fillets, garlic cloves, egg yolks, and lemon juice. Using an immersion blender, begin to blend while slowly drizzling in the 1/2 cup of olive oil until the mixture is smooth and creamy, emulsifying into a dressing.
⏱️ 5 min
- 4
Transfer the dressing to a bowl and stir in 1/2 cup of grated Parmesan cheese. Taste and adjust seasoning with kosher salt and black pepper as needed.
⏱️ 1 min
- 5
Prepare the Croutons: Dice the sourdough bread into small, even 1/2-inch cubes.
⏱️ 3 min
- 6
Heat 2 tablespoons of olive oil in a pan over medium-high heat. Add the bread cubes and toast, stirring frequently, until golden brown and crunchy. Add the minced garlic and lemon zest, tossing with the croutons for 1 minute until fragrant.
⏱️ 7 min
- 7
Prepare the Cajun Chicken: Place chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound them thin to an even thickness (about 1/2-inch). Season both sides generously with Cajun seasoning and lemon juice.
⏱️ 5 min
- 8
Heat 1 tablespoon of olive oil in a clean large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-6 minutes per side, or until cooked through and nicely charred, reaching an internal temperature of 165°F.
⏱️ 12 min•🌡️ 165
- 9
Once cooked, remove the chicken from the pan and let it rest for a few minutes before dicing it into small, bite-sized pieces.
⏱️ 3 min
- 10
Assemble the Wrap: In a large mixing bowl, combine the chopped romaine lettuce, diced Cajun chicken, and the prepared sourdough croutons.
⏱️ 3 min
- 11
Add a generous amount of the charred shishito Caesar dressing to the salad mixture, along with the additional 1/4 cup of grated Parmesan cheese. Toss everything together thoroughly until the lettuce, chicken, and croutons are evenly coated.
⏱️ 1 min
- 12
Lay a large flour tortilla flat. Spoon a substantial amount of the mixed Caesar salad onto the center of the tortilla. Fold the sides of the tortilla over the filling, then roll it tightly from the bottom up to form a compact wrap.
⏱️ 4 min
- 13
Slice each wrap in half and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Charred Shishito Chicken Caesar Wrap
Ingredients
For the Charred Shishito Caesar Dressing
- 1 cup shishito peppers, stems and seeds removed after charring
- 4 anchovy fillets
- 2 garlic cloves, peeled
- 2 egg yolks
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 cup olive oil, for emulsifying
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon kosher salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
For the Croutons
- 2 cups sourdough bread, cubed into 1/2-inch pieces
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon lemon zest
For the Cajun Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless
- 1 tablespoon Cajun seasoning
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon olive oil
For the Wrap Assembly
- 4 flour tortillas, large (burrito-sized)
- 4 cups romaine lettuce, chopped
- 1/4 cup Parmesan cheese, additional, grated
Instructions
- 1
Prepare the Charred Shishito Caesar Dressing: Heat a large skillet or cast iron pan over high heat. Add the shishito peppers and blister them, turning occasionally, until soft and blackened on all sides.
⏱️ 5 min - 2
Once cooled slightly, remove the stems and seeds from the charred shishito peppers.
⏱️ 2 min - 3
In a tall container, combine the prepared shishito peppers, anchovy fillets, garlic cloves, egg yolks, and lemon juice. Using an immersion blender, begin to blend while slowly drizzling in the 1/2 cup of olive oil until the mixture is smooth and creamy, emulsifying into a dressing.
⏱️ 5 min - 4
Transfer the dressing to a bowl and stir in 1/2 cup of grated Parmesan cheese. Taste and adjust seasoning with kosher salt and black pepper as needed.
⏱️ 1 min - 5
Prepare the Croutons: Dice the sourdough bread into small, even 1/2-inch cubes.
⏱️ 3 min - 6
Heat 2 tablespoons of olive oil in a pan over medium-high heat. Add the bread cubes and toast, stirring frequently, until golden brown and crunchy. Add the minced garlic and lemon zest, tossing with the croutons for 1 minute until fragrant.
⏱️ 7 min - 7
Prepare the Cajun Chicken: Place chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound them thin to an even thickness (about 1/2-inch). Season both sides generously with Cajun seasoning and lemon juice.
⏱️ 5 min - 8
Heat 1 tablespoon of olive oil in a clean large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-6 minutes per side, or until cooked through and nicely charred, reaching an internal temperature of 165°F.
⏱️ 12 min•🌡️ 165 - 9
Once cooked, remove the chicken from the pan and let it rest for a few minutes before dicing it into small, bite-sized pieces.
⏱️ 3 min - 10
Assemble the Wrap: In a large mixing bowl, combine the chopped romaine lettuce, diced Cajun chicken, and the prepared sourdough croutons.
⏱️ 3 min - 11
Add a generous amount of the charred shishito Caesar dressing to the salad mixture, along with the additional 1/4 cup of grated Parmesan cheese. Toss everything together thoroughly until the lettuce, chicken, and croutons are evenly coated.
⏱️ 1 min - 12
Lay a large flour tortilla flat. Spoon a substantial amount of the mixed Caesar salad onto the center of the tortilla. Fold the sides of the tortilla over the filling, then roll it tightly from the bottom up to form a compact wrap.
⏱️ 4 min - 13
Slice each wrap in half and serve immediately.
⏱️ 1 min