Salmon (or Chicken) Caesar Wraps

Save

Light, crisp Caesar wraps are a no-cook, no-wilt, hand-held alternative to the classic salad. Flexible, filling, and brimming with flavor!

As someone who grew up with sandwiches as the staple lunch fare, I was slow to join the wrap craze when it arrived years ago. The texture and thickness of my go-to whole grain bread appealed to me, and I wasn’t seeking out a low-carb alternative.  

Eventually, a tasty chicken Caesar combination won me over to the world of wraps, a craze that has not abetted since tortilla producer Mission began producing their first “wraps” in 2004.

I discovered the thin wraps were essentially a vehicle to enjoy the crisp crunch of the classic romaine-based salad, which was studded with tender chunks of chicken and a flavorful dressing, in handheld form. And while I still adore that winning combination (and the following recipe can be adapted accordingly), my family has come to enjoy a salmon－kale variation every bit as much. 

In addition to the appealing flavor and texture, I appreciate how well these wraps work with canned salmon, making them a quick, convenient, and economical meal option. 

You could substitute a favorite store-bought Caesar dressing (Parmesan peppercorn and ranch would be appealing too), but the flavor of the classic dressing is simple to achieve. Plus, it can be prepared in advance and will keep in the refrigerator for at least two weeks. 

All in all, it’s a perfect meal when you don’t feel like cooking, and anytime you’d enjoy a wholesome, crunchy combination of greens and salmon. 

If your tortillas or wraps aren’t super fresh, toasting them in a hot skillet or toaster oven will freshen them up. Just stop before they become too crisp to roll. (And if that happens, simply fold them over like a taco and enjoy the wraps that way!)

Mix it up: 

You can make a chicken Caesar wrap if you prefer, and you could use chopped hearts of romaine instead of kale for your crunchy green. I’ve even used slivered collard greens in a Caesar salad. And speaking of collards, I’ve also used the large leaves as the wrap!

Alternatively, leftover grilled or broiled salmon may be roughly chopped and used instead of canned. Or try shrimp or steak. The recipe, as written, won’t let you down, but there’s lot of room for riffing.  

You could certainly use a favorite store-bought Caesar – a creamy Parmesan peppercorn or ranch dressing would be nice too – but the homemade recipe can be prepared in advance and will keep for several weeks in your refrigerator, allowing for more easy meals over time.

Croutons offer a welcome hint of crunch and play up the Caesar salad theme, but the wraps will still taste delicious without them. Feel like making homemade croutons? You can use whatever leftover white bread you have, from a baguette or fancy sourdough to a sturdy white sandwich bread (like Pepperidge Farm), hot dog, or hamburger rolls. Gluten-free white breads work well too.

Save

Save

Canned salmon is a go-to for me (the Wild for Salmon brand, pictured above, is tender and delicious), although cooked salmon, hot smoked salmon, chopped or shredded chicken, even shrimp or leftover steak may be used. For a meatless Caesar wrap, you could add roasted or sautéed mushrooms, tofu, or plain or roasted chickpeas.

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.

How to wrap a burrito: 

The wrapping stage can feel tricky, but the following step-by-step method may help:

Save

Save

Save

Save

Save

Save

1. Place the filling horizontally across the center of the tortilla, keeping it slightly closer to the edge nearest you. Tip: One of the keys to success is to not overfill the burrito. Add enough filling to fill a quarter to, at most, a third of the tortilla’s surface area. Also leave some space on the left and right sides, as this will give you room to fold. 
2. Fold in the sides, and then use your thumbs to bring up the bottom of the tortilla. Use your hands to keep pressure on the filling to keep it in place.
3. Roll the tortilla away from you, squeezing the roll back towards you and keeping gentle pressure to maintain a tight package as you go. End with the seam side down. Slice in half, if you like, and secure with a toothpick or wrap in foil, if desired.

Save

I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛

Save

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. 

Print Recipe Pin Recipe Save RecipeRecipe Saved

Prep Time 15 minutes minutes

Yield 4 wraps

Cook ModePrevent your screen from going dark

Ingredients

 

1x2x3x

• 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

1. 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.
2. 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. 

Tried this recipe?Click here to rate and comment.