Blackened Chicken Wrap — Ethan

Whether you’re making chicken, shrimp, fish, a wrap, or tacos, here’s the basic process to creating a blackened protein dish: Blackened Seasoning Blueprint Salt the protein Mix blackening spice Sprinkle spice mix liberally over both sides Add fat to the pan over medium-high heat Sear

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Step 1

Sprinkle spice mix liberally over both sides

Step 2

Add fat to the pan over medium-high heat

Step 3

Sear on both sides until deeply blackened, but not actually burnt

Step 4

Serve in whatever way you want

Step 5

Prep the chicken First, thin out the breast with a knife so it cooks more evenly and quickly.

Step 6

Once thinned out, add a sprinkle of salt to both sides (optionally you can let this rest in the fridge overnight to dry brine)

Step 7

Once ready to blacken, liberally sprinkle the spice mix over both sides. Don’t hold back here — you want full coverage.

Step 8

Cook the chicken Set a frying pan over medium-high heat with 6 grams of oil. If you have a surface thermometer, the ideal pan temp is about 385 F (196 C) when you drop in the chicken.

Step 9

The goal is to blacken this spice mix onto the chicken into a crust. Sear until you are right on the edge of the crust being burnt, but it’s actually not. It should be very dark.

Step 10

When flipping the chicken over, add 3 more grams of oil to help the sear.

Step 11

Pull the chicken breast off when it hits 155 F so it doesn’t dry out. Let it rest before slicing up to maintain moisture, during which you can mix the sauce.

Step 12

Make the sauce Mix together all Yogurt Sauce components in a bowl. Thin the sauce out with a splash of water until your desired consistency is reached.

Step 13

Assemble & serve Slice your chicken. Add to a tortilla or wrap of choice with a spoonful of the sauce, pickled onions, lettuce, and tomatoes. Enjoy.

Step 14

And of course, you can use any type of lean protein.