Kale Caesar Salad Wraps

Prep:20min

A veggie wrap is a quick, flavorful, and filling lunch packed with anti-inflammatory ingredients and protein. Sturdy kale leaves make better leftovers than more delicate greens like butter lettuce and spinach. To avoid sogginess, the kale salad is stored separately from the tortillas until you're ready to eat.

Updated at: Thu, 17 Aug 2023 10:37:00 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories418 kcal (21%)

Total Fat17.7 g (25%)

Carbs51.4 g (20%)

Sugars9 g (10%)

Protein16.4 g (33%)

Sodium991.3 mg (50%)

Fiber14.8 g (53%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1 bunchlacinato kale

large

1 x 15.5 ozcan chickpeas

drained and rinsed

2carrots

medium, grated

3 sheetswhole wheat tortillas

large, corn, or gluten-free

Zesty Vegan Caesar Dressing

¼ cuptahini

1 teaspoondijon mustard

1juice of lemon

2 teaspoonscapers

minced

3garlic cloves

minced

1 teaspoonmaple syrup

½ teaspoonsalt

½ teaspoonfreshly ground black pepper

1 tablespoonswater

cold

Instructions

Step 1

Remove the stems and midribs from the kale leaves, then roughly chop the leaves. Transfer the chopped kale to a large bowl

Step 2

Add the chickpeas and grated carrots to the bowl

Step 3

Prepare the Caesar dressing as directed and pour over the kale mixture. using your hands or a mixing spoon, stir gently to coat. If you like your kale crispier, skip this step and dress the kale just before serving.

Step 4

Portion the kale Caesar into 4 medium containers (if storing the Caesar dressing separately, portion it into 4 small containers). Roll 3 individual tortillas and wrap then in paper towels. Wrap them again in foil and place in 3 resealable bags.

Step 5

Storage: Store in the refrigerator for up to 4 days. To serve the wraps, pour the kale Caesar onto the tortilla, wrap it like a burrito, and enjoy. To make the tortilla softer, microwave it for 15 to 30 secs before building the wraps.

Step 6

Reuse tip: This recipe makes 4 servings but is only served for lunch 3 times in this prep week, so you'll have extra salad and dressing. Enjoy it as a side to the Lasagna Roll-Ups or the Southwestern-Style Stuffed sweet potato. Or make a double batch of the dressing to enjoy the following week-it will last in the refrigerator for just under 2 weeks.