Bring the chicken breast to room temperature for 10 minutes and pat it dry with paper towels. Drying removes surface moisture so the chicken can sear properly and the room temperature lets it cook evenly without the outside overcooking.

Warm a heavy skillet (cast-iron preferred) over medium-high heat. While it heats, rub the chicken all over with the blackened seasoning and a pinch of salt and pepper. Rubbing the seasoning onto the chicken ahead of time helps the spices adhere and begin to flavor the meat; a hot pan is essential to form a crisp, dark crust.

Add 1 tsp olive oil to the hot skillet and swirl to coat. Place the chicken in the pan and sear without moving for 3–4 minutes, until a deep brown crust forms. Flip and cook the second side another 3–4 minutes until the internal temperature reads 74°C (165°F) at the thickest part. Searing over high heat caramelizes proteins and spices, creating the signature blackened flavor and locking in juices.

Transfer the chicken to a cutting board and tent loosely with foil. Let it rest 5 minutes before slicing. Resting redistributes juices so the slices stay moist instead of losing liquid when cut.

While the chicken rests, prepare the sweet potato filling. If your roasted sweet potato is already mashed or soft, scoop the flesh into a bowl and roughly mash with a fork; if it was roasted whole, dice the flesh into 1/2-inch cubes. Heat the same skillet over medium, add a light spray or another small 1/4 tsp of oil if the pan is dry, then add the sweet potato. Cook 2–3 minutes, stirring occasionally, until edges caramelize. Browning the sweet potato adds depth and a pleasing contrast to the creamy avocado.

Thinly slice the rested chicken against the grain into bite-sized strips. Slicing against the grain shortens the muscle fibers and makes each bite tender and easy to chew.

Slice the avocado half into thin slices and season lightly with salt and pepper to heighten its flavor. The salt helps the natural fats and flavors of the avocado pop.

Assemble: Lay 2 butter lettuce leaves flat to form a stable cup. Spoon about 2–3 tablespoons sweet potato into each lettuce base, add 50 g (about 1/3 of the chicken) sliced chicken, 2–3 slices of avocado, and finish with about 2/3 teaspoon salsa per wrap. Garnish with a light crack of black pepper or a tiny pinch of the blackened seasoning for visual contrast. Building the wrap with the sweet potato first gives a warm bed so the chicken and avocado sit snugly and stay in place when picked up.

Serve immediately while the chicken and sweet potato are still warm. If desired, pass extra salsa at the table. These wraps are best eaten fresh — butter lettuce wilts quickly once dressed.