Kale Caesar Salad Wrap with Grilled Chicken
8 ounces grilled chicken, thinly sliced
6 cups curly kale, cut into bite sized pieces
1 cup cherry tomatoes, quartered
3/4 cup finely shredded Parmesan cheese
½ coddled egg (cooked about 1 minute), optional
1 clove garlic, minced
1/2 teaspoon Dijon mustard
1 teaspoon honey or agave
1/8 cup fresh lemon juice
1/8 cup olive oil
Kosher salt and freshly ground black pepper
2 Lavash flat breads or two large tortillas
In a bowl, mix together the half of a coddled egg, minced garlic, mustard, honey, lemon juice and olive oil. Whisk until you have formed a dressing. Season to taste with salt and pepper.
Add the kale, chicken and cherry tomatoes and toss to coat with the dressing and ¼ cup of the shredded parmesan.
Spread out the two lavash flatbreads. Evenly distribute the salad over the two wraps and sprinkle each with ¼ cup of parmesan.
Roll up the wraps and slice in half. Eat immediately.