Kale Chicken Caesar Wrap Recipe

Prepare and cook chicken

Pound each chicken breast to an even thickness (about 3/4 inch) or slice in half horizontally. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 4–6 minutes per side, until internal temperature reads 165°F (74°C) and juices run clear. Remove to a cutting board and let rest 5 minutes, then slice thinly into strips.

Prepare greens

While chicken cooks, remove kale stems and stack leaves; roll and thinly slice into ribbons. Chop romaine. In a large bowl, combine 4 cups sliced kale and 2 cups chopped romaine. Add 1 tablespoon fresh lemon juice and toss; this helps soften the kale and brighten flavor.

Assemble wraps

Lay a tortilla flat and spoon about 2 tablespoons of Garlic Caesar Dressing (see dressing section) down the center, leaving 1–2 inches at each end. Add roughly 1 cup of the kale/romaine mix, 3–4 slices of cooked chicken, 3 tablespoons grated Parmesan, and approximately 1/4 cup crushed croutons. Fold the bottom edge up, then fold sides over and roll tightly to close. Repeat with remaining tortillas and fillings. If desired, toast wraps seam-side down in a dry skillet over medium heat 1–2 minutes per side to seal and warm through.

Make dressing: In a medium bowl, whisk together 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt until smooth. Add 2 minced garlic cloves, 1 tsp anchovy paste, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, and 2 tbsp fresh lemon juice. Slowly whisk in 3 tbsp extra-virgin olive oil until incorporated. Stir in 2 tbsp grated Parmesan, 1/2 tsp coarse black pepper, and 1/4 tsp salt. Taste and adjust seasoning: add more lemon for brightness, salt for seasoning, or up to 1 tbsp warm water to thin to desired consistency. Refrigerate at least 10 minutes before using to allow flavors to meld.