I still had a few carrots in my fridge and half of a rotisserie chicken, so I decided to mix them up into a delicious Caesar-ish chicken salad and stuff them into a wrap. These Chicken Kale Caesar Wraps were the perfect no-cook, cold lunch or light dinner for this hot weather. No, wait, “hot” is an extreme understatement. Scorching? Steam bath? Let’s just say it’s so hot that I don’t feel like cooking or eating anything hot. …But I still need to eat something other than popsicles.
I used Lacinato kale, or “dino” kale, for these wraps because it’s just a tiny bit more tender than the curly variety. For that reason I really like to use it in raw preparations. Plus, since the leaves are fairly flat and smooth, they’re much easier to cut and work with. Even though Lacinato kale is slightly more tender, it still holds up really well to the dressing, so you can keep the dressed filling for the wraps in the fridge for a few days without much change in texture. I love that!
I also added some shredded carrot for color and texture, a little bit of Parmesan for extra umami, and my leftover chopped up rotisserie chicken to make a fairly well rounded filling for the wraps. I almost grabbed a bag of croutons to toss in there for extra crunch, too, but at the last minute decided to keep them simple. Even though sesame seeds are very Caesar salad-like, I think they would be an interesting addition to these wraps. And, if you *happen* to have extra bacon or bacon bits (I don’t know has extra bacon laying around, but IF you do…) OMG that would be so good in the wraps.
Chicken Kale Caesar Wraps
This easy no-cook Chicken Kale Caesar Wraps are full of color, texture, flavor, and nutrition. A big deli-style wrap made at home for a fraction of the cost
- 1 bunch lacinato kale (about 5 cups chopped) $1.50
- 1 15 oz. can chickpeas $1.15
- 2 carrots $0.24
- 1/2 rotisserie chicken (2 cups chopped) $3.50
- 1/4 cup grated Parmesan $0.41
- Freshly cracked pepper $0.03
- 1/4 cup creamy Caesar dressing $0.53
- 4 large tortillas (burrito size) $1.20
- Remove the stems from the kale leaves by running a sharp knife along each side of the stem from top to bottom. Stack the de-stemmed leaves, then cut crosswise into thin strips. Place the chopped kale into a colander and rinse well with cool water. Let as much water drain away as possible. Use a salad spinner of blot with a clean, lint-free towel to remove as much moisture as possible. Place the cleaned and dried kale into a large bowl.
- Drain and rinse the chickpeas. Peel the carrots, then shred them using a large holed cheese grater. Remove the chicken meat from the carcass, then roughly chop into small pieces. Add the chickpeas, carrots, chopped chicken, and Parmesan to the bowl with the kale.
- Add 1/4 cup Caesar dressing to the bowl, then stir until everything is evenly coated. Add one heaping cup of the salad mix to the center of a large tortilla. Add some freshly cracked pepper, if desired. Fold in the sides of the tortilla, then roll it up like a burrito. Serve immediately or refrigerate up to a day.
Extra salad mix can be kept in the refrigerator for 3-4 days and wrapped in a fresh tortilla each day.
Chicken Kale Caesar Wraps
Step by Step Photos
I like Lacinato kale for salads because it’s just a bit more tender than curly leaf kale and it’s flat shape makes it a little easier to work with. I used one bunch, but since all bunches vary in size, it ended up being about 5 cups once chopped. Before chopping, remove the stems by running a knife down each side of the stem from top to bottom.
Once the stems are removed, stack the leaves and cut crosswise into strips (about 1/4 inch thick).
Rinse the kale really well and allow as much water to drain away as possible (I like to give the colander a little shake).
You really want the kale to be dry so that the dressing sticks to the leaves instead of getting watery and sliding right off. Plus, watery wraps are not good. So, use a salad spinner or roll the chopped kale up in a clean, lint-free towel to absorb excess moisture.
Peel two carrots, then shred them using a large holed cheese grater. Also drain and rinse one 15oz. can of chickpeas.
Pull the meat from half of a rotisserie chicken, then give it a rough chop so that it is in small pieces. It should be about two cups once chopped.
Add the kale, chickpeas, carrots, chicken, and 1/4 cup grated Parmesan to a bowl.
Add 1/4 cup of creamy Caesar dressing, then stir until everything is coated in dressing. I thought I was going to have to add more dressing at first, but I just kept stirring and eventually the dressing distributed.
Add about one heaping cup full of the salad mixture to the center of a large, burrito-sized tortilla.
Fold in the sides, then roll the filling up like a burrito.
Then enjoy! Chicken Kale Caesar Wraps – I light lunch for HOT days!