I’ve never been a huge proponent of making your own salad dressings, but boy does this Caesar dressing take the cake compared to a store bought version. I’m always looking for quick and easy meals for lunches during the week- this recipe is perfect for meals on the go. I made the dressing ahead of time and compiled the wrap filling the night before. I recommend letting the rough kale soak up the dressing overnight. You can enjoy these wraps cold or pop the filling and wrap in the microwave for 30-45 seconds and your good to go!
1 garlic clove, minced
1/2 cup light mayonnaise
1 tsp dijon mustard
3 tablespoons lemon juice
1 tsp Worcestershire sauce
1/4 cup freshly grated parmesan cheese
4 tablespoons olive oil
2 tablespoons of water to thin, if necessary
salt and pepper to taste
8 ounces grilled chicken, thinly sliced
6 cups chopped kale
1/4 cup finely shredded Parmesan cheese
2 Lavash flat breads or two large tortillas
Combine all ingredients except oil, salt and pepper in the base of a blender. With the motor running, slowly add the oil in a thin stream into the blender. When the dressing is thoroughly mixed, test for desired thickness. If you want it a little thinner, add the water a tablespoon at a time. Season with salt and pepper.
Add the kale, chicken to a bowl and toss 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 with parmesan.
Roll up the wraps and slice in half. Eat immediately