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Chicken and Kale Caesar Wraps
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4.89 from 9 votes

Kale Chicken Caesar Wraps

These veggie-filled Kale Chicken Caesar Wraps are the perfect on-the-go lunch, with an avocado Caesar dressing that's lighter on calories.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Wrap
Cuisine: American
Servings: 4 wraps
Calories: 400kcal
Author: Taylor Stinson

Ingredients

Caesar dressing (makes about 1 cup dressing)

  • 1 cup light mayo
  • 1/2 cup parmesan cheese
  • 2 tbsp lemon juice
  • 1 tbsp Worcestershire sauce
  • 1 tbsp dijon mustard
  • 1 tbsp capers
  • 3 cloves garlic, minced
  • 1/2 tsp each salt and pepper

Wrap

  • 4 multi-grain wraps
  • 2 chicken breasts
  • 4 slices turkey bacon
  • 1 small red onion, sliced
  • 2 cups kale

Instructions

  • Add all caesar dressing ingredients to a blender, food processor or bowl with an immersion blender and blend until well combined.
  • Meanwhile, cook chicken in a large pot of boiling water for 15 min. Let cool and shred apart with two forks. At the same time, fry turkey bacon in pan on med-high heat for 5-7 min until well cooked.
  • Add 1/2 cup chicken, 1 slice turkey bacon (crumbled), a bit of red onion and 1/2 cup kale to a large bowl and toss with about 1/4 cup caesar dressing. Add to the middle of each whole wheat wrap. Fold two edges of the wrap, then roll over with one of the free sides. Squeeze ingredients inside and roll up into a wrap.
  • Cut in half and eat! Wraps are up good to make the night before and eat within 24 hours as long as they stay in the fridge. Leftover dressing will last up to 7 days in the fridge. Enjoy!

Video

Notes

Try adding in extra veggies like sundried tomatoes, roasted red peppers, avocado, sweet potatoes and bell peppers.
Replace some or all of the light mayo with smashed avocado.
Cut down on prep time by using leftover chicken.
Fold the sides of the wrap towards the middle, fold the bottom up towards the middle then roll from the bottom so your wrap keeps its shape.
Store the ingredients separately in the fridge for up to 5 days.
Freeze the cooked chicken for up to 3 months. Thaw it in the fridge overnight then assemble your wraps fresh.

Nutrition

Calories: 400kcal | Carbohydrates: 13g | Protein: 35g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 104mg | Sodium: 1461mg | Potassium: 741mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3517IU | Vitamin C: 47mg | Calcium: 218mg | Iron: 2mg