Happy Monday, y’all! I wanted to share this super easy kale chicken Caesar wrap recipe with you that I threw together this past weekend. If you caught my Instagram Stories you know I love the kale chicken caesar wrap from ChopShop and could practically eat it every day. I’m trying to cook more at home and figured why not just make the wrap myself instead of spending $12+ on one eating out?! Here’s how I did it…
This isn’t rocket science…
So a chicken wrap is not rocket science. You literally throw everything into a tortilla, roll it up and enjoy. You could easily switch up some of the ingredients in this wrap to have different variations of it each week so you don’t get bored with it. I am all about trying to have healthy and easy meal options on hand at home because when I don’t, I end up not eating for a while and then scarfing something not so healthy down later… I’ve really been trying to be better to my body this year by cooking healthy meals, cutting out alcohol (#DryJanuary) and drinking more water. Here is how I’ll be making lunch once a week from here on out!
KALE CHICKEN CAESAR WRAP RECIPE
Boneless Skinless Chicken Breast (I cooked 3 so we could eat on it for a couple days)
Whole Wheat Tortillas (could also do gluten free tortillas)
Kale (I prefer buying the bags of chopped kale – I get mine at Trader Joe’s)
5-10 Cherry Tomatoes (quartered)
Handful of Croutons (I used a parmesan kind)
2 Tablespoons Caesar Dressing or Lemon Vinagarette (I opt for a healthy option or make a dressing from scratch)
Marinade for chicken:
Lemon Juice (I squeezed 1 full lemon)
Zest – Half a small lemon
Olive Oil – drizzle a little to coat chicken
Sprinkle of Salt
1 tsp Fresh Garlic
Sprinkle of Lemon Pepper
*I tend to change my marinades up every time I cook so you don’t necessarily have to follow this to a T!
Directions: Marinate chicken for at least an hour in bowl covered (or ziplock bag) then grill (I did it on the stove). Once chicken is cooked and cooled for 10 minutes, slice chicken against the grain then slice across to create cubes of chicken. Set aside.
In a small mixing bowl add chopped kale (I remove the chunky stems). Add quartered tomatoes, dressing and croutons then toss together. Add grilled chicken and lightly toss again. *adding a sprinkle of parmesan cheese would be tasty too but I’m trying to limit my dairy 🙂
On plate, lay out your tortilla and add enough mixture to fill the middle third of the tortilla. Fold both ends (Chipotle style) and roll tortilla then cut in half to easily eat. Enjoy!
*you could also sub the grilled chicken for rotisserie chicken OR crockpot shredded chicken (I make a buffalo chicken in the crockpot that is easy and delicious)!
Just a reminder I am not a professional chef but do enjoy cooking! If you have any questions about this recipe or think I left something out just comment below. I’d also love to know if you’d like to see more everyday recipes like this on the blog because I have been cooking up a storm this month and would be happy to share! 🙂
Thanks for reading!
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