Chicken and Kale Caesar Wrap are the perfect on-the-go lunch and include a lighter vegetarian avocado Caesar dressing.
In fact, These Chicken and Kale Caesar Wraps are like health food on steroids. The kind of way you actually wanna eat your greens.
Honestly feel like the epitome of good health eating this stuff.
Sometimes use it in my copy-cat cold-press juices when I need a little pick me up, and I just adore it chopped up in salads
In fact, I much prefer kale caesar salad to the regular version of Caesar salad.
Chicken and Kale Caesar Wrap: Procedures
Add all Caesar dressing ingredients In a Vitamix blender and blend on medium-high speed until well-mixed.
Meanwhile, cook chicken in a large pot of boiling water for 15 min.
In fact, Let cool and shred apart with two forks. At the same time, fry turkey bacon in a pan on med-high heat for 5-7 min until well cooked.
Particularly, Spread avocado caesar dressing generously in the middle of each whole wheat wrap.
Especially, Add kale, red onion, sundried tomato, chicken, turkey bacon, and croutons.
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 up good to make the night before and eat within 24 hours as long as they stay in the fridge.
Avocado dressing will last up to 3 days only in the fridge.
Ingredients
Caesar dressing (makes about 2 cups dressing)
- 3 tbsp lemon juice
- 2 tsp Worcestershire sauce
- 1 tbsp dijon mustard
- 3 cloves garlic minced
- 1 1/2 cups mayo
- 2 tsp capers
- 1 avocado
- 1/2 tsp salt
- 3/4 cup Parmesan cheese
Wrap
- 2 chicken breasts
- 4 slices turkey bacon
- 1 small red onion, sliced
- 2 cups kale
- 2 tbsp sundried tomatoes
- 3 tbsp croutons
- 4 multi-grain wraps
