Chicken Caesar Wrap

5 from 13 votes

If you've spent any amount of time here on WGC, you know that I'm obsessed with this Avocado Kale Caesar Salad. It's one of my favorite go-to lunches and recently I turned it into a Chicken Caesar Wrap and HOLY MOLY it's absolute perfection.

Prep Time5

Cook Time5

Total Time10

Course: Lunch

Cuisine: American

Servings: people

Author: Gaby Dalkin

Equipment

Ingredients

For the Toasty Panko Croutons

½ cup panko bread crumbs
2 tablespoons olive oil
1 tablespoon butter
½ teaspoon kosher salt
½ teaspoon freshly cracked black pepper

Tahini Caesar Dressing

⅓ cup tahini
3 tablespoons fresh lemon juice
1 tablespoon olive oil
3 cloves garlic roughly chopped
2 tablespoons water
kosher salt

For the Wrap

1 bunch Tuscan kale ribs removed and shredded
1 whole romaine heart shredded
3 tablespoons Everything but the Bagel Seasoning
2 ripe avocados cut into large wedges
2 chicken breasts seasoned with salt and pepper and grilled
2 large tortillas

Instructions

Place the olive oil and butter in a small skillet over medium high heat. Add the panko and toast until golden. Season with salt and pepper and set aside.
Combine the ingredients for the Tahini Caesar Dressing in a small blender and set aside.
Combine the shredded kale and lettuce in a large bowl. Drizzle a few tablespoons of the dressing along with the toasted panko, the everything seasoning and the chopped grilled chicken. Toss to combine. Taste and adjust seasoning and dressing.
Place a heading portion into 2 tortillas and wrap and roll. Slice on a diagonal and serve.

Nutrition