Salmon (or Chicken) Caesar Wraps
This recipe may easily be cut in half for two servings. I often make the Caesar salad with the full bunch of kale, using half of the salad with one can of salmon for a two-wrap yield. Then I save the remaining salad to eat over the next few days (without the salmon, the salad will keep for 4 days), either as is or adding a second can of salmon or leftover chicken for more wraps.
Ingredients
- 5 cups thinly slivered Lacinato kale (from a 9- to 10-ounce bunch; tough stems removed)
- ¼ - ⅓ cup creamy Caesar salad dressing (I love this easy homemade recipe)
- 2 (6- to 7.5-ounce) cans wild salmon, drained (alternatively, use leftover cooked salmon or ~2 cups chopped cooked chicken)
- 4 burrito-size flour tortillas or wraps (use GF as needed*)
- Optional: Homemade Parmesan Croutons)
Instructions
- Place the kale in a large bowl and drizzle with the Caesar dressing, starting with about ¼ cup. Toss until the leaves are evenly coated with the dressing. (Tip: To avoid a soggy wrap, you want an even but light coating of dressing. You can serve more on the side, if desired.) Add the salmon, breaking it into small chunks with a fork as you go. Toss to combine.
- Place a tortilla on a clean surface in front of you. Spread a quarter of the salad horizontally, slightly below the center of the tortilla. Sprinkle with croutons if using. (Just 8-10 dotted over the salad will be plenty. If they are big, you can break them in half.) Fold the sides over the salad and tightly roll from the bottom up, ending with the seam side down. Repeat with the remaining tortillas. Secure with a toothpick on each side if needed and then slice in half.
Notes
*Gluten-free wraps tend to be slightly smaller than flour tortillas and wraps, so they can be harder to roll with the same amount of filling. In this case, I find it easier keep one end open and eat from the open top, rather than cutting the wrap in half.
Prep ahead: The filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Or individually wrap them in foil. While the wraps may be fully assembled in advance to send in a lunch box, they are best eaten shortly after making.
I use my homemade Caesar salad dressing, which contains Parmesan cheese, for these wraps. For more classic flavor if using a store-bought Caesar dressing, you may wish to sprinkle the filling, once added to the wraps, with some grated Parmesan.
If my wraps aren’t really fresh, I toast them in a 12-inch skillet or in the toaster oven/air fryer to perk them up before using. Just make sure they are still pliable.
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