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Chicken and Kale Caesar Wraps
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5 from 3 votes

Chicken and Kale Caesar Wraps

These veggie-filled Chicken and Kale Caesar Wraps are the perfect on-the-go lunch and include a lighter vegetarian avocado caesar dressing!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Wrap
Cuisine: American
Servings: 4 wraps
Calories: 400kcal


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


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


  • 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!



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