Charred Shishito Caesar Wrap
Elevate your lunchtime game with this zesty twist on the traditional chicken Caesar wrap! Packed with succulent grilled chicken, smoky charred shishito peppers, and a drizzle of creamy Caesar dressing, this wrap brings a burst of flavor in every bite. Wrap it up and get ready for a deliciously satisfying meal that’s anything but ordinary!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- garlic
- lemon juice
🥩Meat & Seafood(2)
- anchovies
- chicken marinated with cajun and lemon juice
🥛Dairy & Eggs(1)
- egg yolks
📦Other(2)
- shishitos, blistered over high heat until soft and blackened
- old sourdough, with garlic and lemon zest
👨🍳 Instructions
- 1
Blister shishitos over high heat until soft and blackened.
- 2
Prepare the caesar dressing with anchovies, garlic, egg yolks, and lemon juice.
- 3
Make croutons from old sourdough with garlic and lemon zest.
- 4
Marinate chicken with cajun and lemon juice, then blacken in the pan.
- 5
Slice the chicken and chop the salad ingredients small.
- 6
Wrap the salad and chicken in the prepared wrap.
💡 Pro Tips
- ✓Char shishitos at 450-500°F until they blister and blacken in spots (3-4 minutes) because the Maillard reaction at high heat creates complex smoky flavors while the peppers' thin walls cook through quickly.technique450-500°F, 3-4 minutes
- ✓Emulsify caesar dressing by slowly drizzling oil at 1 drop per second while whisking because lecithin in egg yolks needs time to bind oil molecules and prevent breaking.technique1 drop per second
- ✓Toast sourdough croutons at 375°F for 12-15 minutes because day-old bread has 15-20% less moisture, creating better browning and crunch without burning.timing375°F, 12-15 minutes
- ✓Marinate chicken for exactly 30 minutes with acid because longer exposure breaks down proteins too much and creates mushy texture, while shorter time doesn't penetrate the meat.timing30 minutes
- ✓Blacken chicken in a cast iron or carbon steel pan preheated to 400°F because these metals retain heat better than stainless steel, maintaining temperature when cold protein hits the surface.equipment400°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Charred Shishito Caesar Wrap
Elevate your lunchtime game with this zesty twist on the traditional chicken Caesar wrap! Packed with succulent grilled chicken, smoky charred shishito peppers, and a drizzle of creamy Caesar dressing, this wrap brings a burst of flavor in every bite. Wrap it up and get ready for a deliciously satisfying meal that’s anything but ordinary!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- garlic
- lemon juice
🥩Meat & Seafood(2)
- anchovies
- chicken marinated with cajun and lemon juice
🥛Dairy & Eggs(1)
- egg yolks
📦Other(2)
- shishitos, blistered over high heat until soft and blackened
- old sourdough, with garlic and lemon zest
👨🍳 Instructions
- 1
Blister shishitos over high heat until soft and blackened.
- 2
Prepare the caesar dressing with anchovies, garlic, egg yolks, and lemon juice.
- 3
Make croutons from old sourdough with garlic and lemon zest.
- 4
Marinate chicken with cajun and lemon juice, then blacken in the pan.
- 5
Slice the chicken and chop the salad ingredients small.
- 6
Wrap the salad and chicken in the prepared wrap.
💡 Pro Tips
- ✓Char shishitos at 450-500°F until they blister and blacken in spots (3-4 minutes) because the Maillard reaction at high heat creates complex smoky flavors while the peppers' thin walls cook through quickly.technique450-500°F, 3-4 minutes
- ✓Emulsify caesar dressing by slowly drizzling oil at 1 drop per second while whisking because lecithin in egg yolks needs time to bind oil molecules and prevent breaking.technique1 drop per second
- ✓Toast sourdough croutons at 375°F for 12-15 minutes because day-old bread has 15-20% less moisture, creating better browning and crunch without burning.timing375°F, 12-15 minutes
- ✓Marinate chicken for exactly 30 minutes with acid because longer exposure breaks down proteins too much and creates mushy texture, while shorter time doesn't penetrate the meat.timing30 minutes
- ✓Blacken chicken in a cast iron or carbon steel pan preheated to 400°F because these metals retain heat better than stainless steel, maintaining temperature when cold protein hits the surface.equipment400°F