Middle Eastern · main

Harissa Chicken Caesar Wraps

Harissa Chicken Caesar Wraps reads umami 6.3, richness 5.7 and salinity 5.4 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 32 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.1 / 10
• Sweet & Fruity — 1.7 / 10
• Sour & Bright — 6.6 / 10
• Bitter & Earthy — 1.3 / 10
• Rich & Fat — 6.8 / 10
• Aromatic & Spice — 3.5 / 10

The measured notes (of 18)

Umami 6.3 · Richness 5.7 · Salinity 5.4 · Citrus 5.1 · Sourness 4.9 · Nutty 3.9 · Allium 3.2 · Funk & Ferment 2.8 · Warm Spice 1.7 · Herbaceous 1.4 · Sweetness 1.4 · Bitterness 1.2 · Earthy 1.1 · Fruity 1.1 · Heat 0.9 · Floral 0.6

What's in it (12)

• boneless chicken — 454 g
• sesame seed paste — 41 g
• olive oil — 27 g
• salt — 5 g
• black pepper — 3 g
• mayonnaise — 109 g
• parmesan cheese — 38 g
• lemon juice — 15 g
• garlic — 3 g
• worcestershire sauce — 5 g
• hearts of romaine — 100 g
• flour tortillas — 400 g

Time & effort: about 32 min (22 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 217 kcal, 16 g protein, 8.5 g fat, 19.2 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. Heat the oven to 425F and line a rimmed baking sheet with foil. In a large bowl, toss the chicken pieces with the harissa paste, olive oil, 1/2 teaspoon of the salt, and the pepper until evenly coated; let sit at room temperature while the oven heats, about 10 minutes.
2. Spread the chicken in a single layer on the prepared baking sheet and roast, flipping once halfway through, until deeply browned at the edges and an instant-read thermometer reads 165F, 16-18 minutes total.
3. While the chicken roasts, whisk together the mayonnaise, 3 tablespoons of the Parmesan, lemon juice, garlic, Worcestershire sauce, and the remaining 1/2 teaspoon salt in a small bowl until smooth and glossy; taste and adjust salt.
4. Put the chopped romaine in a large bowl, add 3 tablespoons of the Caesar dressing, and toss until every leaf is lightly and evenly coated.
5. Warm the tortillas one at a time in a dry skillet over medium heat until pliable and lightly speckled, about 20 seconds per side; stack under a clean towel to keep warm.
6. Lay a warmed tortilla flat, spread a thin layer of the remaining dressing down the center, and top with a quarter of the dressed romaine and a quarter of the roasted chicken.
7. Sprinkle each wrap with the remaining Parmesan, fold in the two sides, then roll tightly from the bottom up into a wrap; slice in half on the diagonal to serve.

Dishes with a similar flavor shape

• Arroz Chaufa de Pollo — Peruvian
• Sumac Lemon Chicken Pasta with Pine Nuts — Mediterranean
• Crispy Chicken Cutlets with Lemon Butter Sauce — American
• Vietnamese Lemongrass Tofu — Vietnamese
• Chicken Francese — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.