Kale Caesar Salad Wraps
A protein-packed, handheld version of Caesar salad with tender kale, creamy dressing, and optional grilled chicken or chickpeas. Perfect for lunch or a light dinner! 
Ingredients (2–3 servings)
Salad Filling
2 cups kale, finely chopped
½ cup romaine lettuce, chopped
¼ cup grated Parmesan cheese 
1 cup cooked chicken breast, sliced (optional)
½ cup croutons or roasted chickpeas for crunch 
or 
Caesar Dressing
3 tbsp Greek yogurt or mayonnaise 
1 tbsp lemon juice 
1 tsp Dijon mustard
1 tsp Worcestershire sauce (optional) 
1 garlic clove, minced 
2 tbsp grated Parmesan
Salt & black pepper, to taste 
Wraps
4 large whole wheat or spinach tortillas 
Extra Parmesan & cracked black pepper for garnish 
Instructions
1. Prep the Kale
Remove stems and finely chop kale.
Massage kale lightly with a pinch of salt for 1–2 minutes to soften.
2. Make the Dressing
In a small bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, garlic, Parmesan, salt, and pepper until smooth. 
3. Assemble the Salad
In a large bowl, combine kale, romaine, Parmesan, chicken/chickpeas, and croutons.
Toss with Caesar dressing until evenly coated.
4. Fill the Wraps
Lay out a tortilla and spoon a generous amount of the salad mixture in the center.
Fold the sides in and roll tightly.
Cut in half diagonally and garnish with extra Parmesan & cracked pepper.
5. Serve
Serve immediately for maximum crunch, or wrap in parchment for lunch on the go.
Optional: lightly toast the wraps in a skillet for 1–2 minutes per side for extra flavor. 
Tips & Variations Swap chicken for grilled shrimp or tofu for a different protein.
Add sliced avocado or roasted red peppers for extra flavor. Use gluten-free wraps or lettuce leaves for a low-carb version. Make the dressing ahead to save time for meal prep.
