This Spicy Sonoma Caesar Wrap delivers a bold twist on a classic favorite. Our juicy Chunk steak pairs perfectly with crisp greens, a creamy Caesar dressing, and a kick of spice that will keep you coming back for more. It’s fresh, spicy, and irresistibly delicious!
Check out the recipe ingredients to build your shopping list!
For Wrap:
4 10-inch flour wraps
4 Chunk Steaks (4oz)
6 Tbsp al Pastor sauce (see recipe below)
For Caesar Dressing (or store-bought plant-based alternative):
3 Tbsp fresh lemon juice
2 egg yolks
1 tsp Dijon mustard
2 cloves garlic
5 canned anchovy fillets
¼ tsp freshly ground black pepper
½ tsp Worcestershire sauce
½ cup olive oil
¾ cup grated Parmesan
For Wrap Assembly:
1 head romaine lettuce, washed and well dried
2 ripe avocados, sliced into ¼-inch pieces
¼ head purple cabbage, sliced very thin
1 cup dinosaur (Lacinato) kale, chopped
5-oz bag of Parm Crisps
¼ of a 12-oz jar of store-bought pickled jalapeños
Instructions:
1. Prepare the Steaks
Wearing gloves, spread the al Pastor sauce evenly over all sides of the 4 steaks. Set aside.
2. Make Caesar Dressing
In a blender, combine lemon juice, egg yolks, Dijon mustard, garlic, anchovy fillets, black pepper, Worcestershire sauce, and olive oil. Blend until smooth. Stir in grated Parmesan. Refrigerate until ready to use.
3. Cook the Steaks
Heat a pan on medium-high heat for about 2 minutes. Add 2 Tbsp of oil to the pan.
Place the 4 steaks in the pan and sear one side for about 2-2 ½ minutes, until deep brown. Lightly move the pan from time to time to ensure even browning.
Flip the steaks and cook for an additional 2 minutes, or until nicely browned. Remove from heat and set aside to rest.
4. Assemble the Wraps
Lay each wrap flat on a cutting board.
Layer the romaine lettuce, avocado slices, kale, purple cabbage, Parm Crisps, and pickled jalapeños on each wrap.
Drizzle 3 Tbsp of Caesar dressing over the ingredients.
Slice the cooked steak thinly and arrange on top of the other ingredients.
Keeping a small border around the edges, fold the sides of the wrap inward towards the center to contain the filling.
Fold the bottom of the wrap up over the filling and the sides you folded. Roll the wrap tightly from the bottom to the top.
Ensure the wrap stays secure and the filling doesn’t spill out. Cut each wrap in half diagonally and serve.
Special Notes:
For extra flavor, you can toast the wrap whole in a pan to give grill marks and heat it up a bit.
