Kale Caesar Salad Wrap with Grilled Chicken

Photo and recipe by  Heather Christo

Photo and recipe by Heather Christo


  • 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


  1. 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.

  2. Add the kale, chicken and cherry tomatoes and toss to coat with the dressing and ¼ cup of the shredded parmesan.

  3. Spread out the two lavash flatbreads. Evenly distribute the salad over the two wraps and sprinkle each with ¼ cup of parmesan.

  4. Roll up the wraps and slice in half. Eat immediately.

Jamiess, dinner