In a small bowl, combine paprika, smoked paprika, garlic powder, onion powder, seasoned salt, chili powder, dried oregano, ground sage, dried thyme, sugar, and cayenne pepper. Pat the chicken breast strips dry with paper towels, then generously coat them on all sides with the spice mixture, pressing gently so it adheres well. Arrange the seasoned chicken on a plate and let it sit at room temperature for 10-15 minutes while you prepare the other components—this allows the spices to start developing flavor. I find that letting the chicken rest with the seasoning helps create a better crust when seared.
In a food processor or blender, combine minced anchovy fillets, minced garlic cloves, lemon juice, white wine vinegar, Dijon mustard, Worcestershire sauce, Tabasco, and kosher salt. Pulse until well combined, then add the room-temperature egg yolk and 1 cup grated parmesan cheese and blend until smooth. With the machine running on low speed, slowly drizzle in the extra virgin olive oil over 2 minutes, stirring constantly—this emulsification process creates a creamy, rich dressing. Transfer to a bowl and set aside. I always use room-temperature egg yolk because cold eggs don't emulsify as smoothly, which can make the dressing grainy.
Preheat your oven to 425°F. For the croutons, cut the French bread into 1/2-inch cubes and toss with 2 tablespoons of avocado oil and minced garlic, then spread on a sheet pan and bake for 15 minutes until golden and crispy. For the parmesan crisps, line a separate sheet pan with parchment paper, sprinkle small mounds of 1 cup grated parmesan cheese evenly across the pan (leaving space between each mound), and bake for 3-4 minutes until edges are lightly browned and crispy. Remove the crisps immediately and let them cool on the pan to harden, then break into irregular pieces. These crispy elements add wonderful texture to the wraps.
Heat a large cast-iron or heavy-bottomed skillet over medium-high heat for 3 minutes until very hot—this ensures a proper sear. Add the remaining 4 tablespoons of avocado oil to the pan, then carefully place the seasoned chicken strips in the pan without moving them for 5 minutes until a dark, caramelized crust forms. Flip each strip and cook for another 5 minutes until the internal temperature reaches 165°F when checked with a meat thermometer. Transfer the cooked chicken to a plate and let it rest for 10 minutes before slicing or shredding—this resting period keeps the chicken incredibly juicy.
In a large bowl, combine the chopped romaine lettuce ribbons with the croutons from Step 3 and the remaining 1 cup grated parmesan cheese. Pour about two-thirds of the Caesar dressing from Step 2 over the salad and toss well to coat everything evenly. Add the parmesan crisps from Step 3 and gently fold them in, then season with the freshly cracked black pepper. Taste and adjust seasoning if needed—you can add more dressing if you prefer a looser, wetter salad.
Warm the flour tortillas in a dry skillet or directly over a gas flame for a few seconds per side to make them pliable and easier to roll. Lay a tortilla on a clean work surface and spread a thin layer of the reserved Caesar dressing in the center. Add a generous portion of the dressed salad mixture from Step 5 in a line down the middle, then top with a portion of the sliced blackened chicken from Step 4. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll tightly away from you, tucking as you go to create a snug wrap. Serve immediately while the chicken is still warm and the croutons are crispy.
