Mash half an avocado in a mixing bowl until smooth. Add pressed garlic, 1 tsp. lemon juice, 1/2 tsp. salt, and 1/2 tsp. white miso paste, stirring until well combined. Then, incorporate 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 adjust seasoning as necessary by adding extra salt or lemon juice if necessary. Set aside.

Season the Chicken

 

 

Combine all the blackened seasoning ingredients (1/2 teaspoon of smoked paprika, 1/2 teaspoon of kosher salt, 1/4 teaspoon each of onion powder and garlic powder, dried thyme leaves, cayenne and freshly ground black pepper) in a small bowl and mix thoroughly before generously coating each chicken breast in it. Allow this step to set in for at least 10 minutes at room temperature before refrigerating or freezing as directed above.

Cook the Chicken

Warm 2 teaspoons of oil in a nonstick skillet over medium-high heat and place chicken pieces inside, cooking 4-5 minutes per side until their seasoning has become charred and they reach an internal temperature of 165degF. Remove from the heat, transfer into a mixing bowl for resting for five minutes and serve.

Shred the Chicken

Once the chicken has rested, shred it in a mixing bowl for maximum flavor. For an extra kick, return it to the skillet over medium-low heat with just a splash of water added and toss in any browned bits left from the pan until heated through and well-coated – keeping this step until ready to assemble your wraps!

Toss the Romaine with Dressing

 

 

In a bowl, toss 3 cups of shredded romaine with 1/4 cup of the prepared avocado Caesar dressing. Reserve the rest for future use or dipping.

Assemble the Wraps

 

 

Lay two 12-inch tortillas flat. Divide the Caesar-coated romaine between the tortillas. Dice the remaining half of the avocado (from the dressing) and sprinkle it over the romaine.

Add the Toppings

 

 

Evenly distribute the chopped red onion, shredded cheddar cheese, and shredded chicken down the center of each tortilla. Be mindful to keep the ingredients in a line down the middle for easier rolling.

Roll the Wraps

To roll the wraps, tuck in the sides first. Then, fold the half of the tortilla closest to you over the ingredients, tucking them in as you roll the tortilla tightly. Use your preferred method for wrapping.

Cut and Serve

 

 

Slice each wrap in half using a serrated knife or a sharp kitchen knife. This will help prevent squishing the ingredients. Serve with additional avocado Caesar dressing and your choice of sides for a complete meal.