Chicken Kale Caesar Wraps
Chicken Kale Caesar Wraps could be just the gluten free recipe you've been looking for. This main course has 498 calories, 31g of protein, and 20g of fat per serving. This recipe serves 4 and costs $1.08 per serving. This recipe is liked by 445 foodies and cooks. It is brought to you by Budget Bytes. If you have lacinato kale, parmesan, pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes. Overall, this recipe earns an amazing spoonacular score of 98%. Users who liked this recipe also liked Caesar Lettuce Wraps with Quinoa, Kale and Tofu, Chicken Caesar Wraps, and Caesar Chicken Wraps.
Servings: 4
Preparation duration: 30 minutes
Ingredients:
¼ cup creamy Caesar dressing $0.53
2 carrots $0.24
1 15oz. can chickpeas $1.15
1 bunch lacinato kale (about 5 cups chopped) $1.50
¼ cup grated Parmesan $0.41
Freshly cracked pepper $0.03
½ rotisserie chicken (2 cups chopped) $3.50
4 large tortillas (burrito size) $1.20
Equipment:
knife
colander
salad spinner
bowl
grater
Cooking instruction summary:
Remove the stems from the kale leaves by running a sharp knife along each side of the stem from top to bottom. Stack the de-stemmed leaves, then cut crosswise into thin strips. Place the chopped kale into a colander and rinse well with cool water. Let as much water drain away as possible. Use a salad spinner of blot with a clean, lint-free towel to remove as much moisture as possible. Place the cleaned and dried kale into a large bowl.Drain and rinse the chickpeas. Peel the carrots, then shred them using a large holed cheese grater. Remove the chicken meat from the carcass, then roughly chop into small pieces. Add the chickpeas, carrots, chopped chicken, and Parmesan to the bowl with the kale.Add cup Caesar dressing to the bowl, then stir until everything is evenly coated. Add one heaping cup of the salad mix to the center of a large tortilla. Add some freshly cracked pepper, if desired. Fold in the sides of the tortilla, then roll it up like a burrito. Serve immediately or refrigerate up to a day.
Step by step:
1. Remove the stems from the kale leaves by running a sharp knife along each side of the stem from top to bottom. Stack the de-stemmed leaves, then cut crosswise into thin strips.
2. Place the chopped kale into a colander and rinse well with cool water.
3. Let as much water drain away as possible. Use a salad spinner of blot with a clean, lint-free towel to remove as much moisture as possible.
4. Place the cleaned and dried kale into a large bowl.
5. Drain and rinse the chickpeas. Peel the carrots, then shred them using a large holed cheese grater.
6. Remove the chicken meat from the carcass, then roughly chop into small pieces.
7. Add the chickpeas, carrots, chopped chicken, and Parmesan to the bowl with the kale.
8. Add cup Caesar dressing to the bowl, then stir until everything is evenly coated.
9. Add one heaping cup of the salad mix to the center of a large tortilla.
10. Add some freshly cracked pepper, if desired. Fold in the sides of the tortilla, then roll it up like a burrito.
11. Serve immediately or refrigerate up to a day.
Nutrition Information:
covered percent of daily need
