KALE CHICKEN CAESAR WRAPS
These veggie-filled Kale Chicken Caesar Wraps are the perfect on-the-go lunch, with an avocado Caesar dressing that's lighter on calories.
Provided by Taylor Stinson
Categories Wrap
Time 35m
Number Of Ingredients 13
Steps:
- Add all caesar dressing ingredients to a blender, food processor or bowl with an immersion blender and blend until well combined.
- Meanwhile, cook chicken in a large pot of boiling water for 15 min. Let cool and shred apart with two forks. At the same time, fry turkey bacon in pan on med-high heat for 5-7 min until well cooked.
- Add 1/2 cup chicken, 1 slice turkey bacon (crumbled), a bit of red onion and 1/2 cup kale to a large bowl and toss with about 1/4 cup caesar dressing. Add to the middle of each whole wheat wrap. Fold two edges of the wrap, then roll over with one of the free sides. Squeeze ingredients inside and roll up into a wrap.
- Cut in half and eat! Wraps are up good to make the night before and eat within 24 hours as long as they stay in the fridge. Leftover dressing will last up to 7 days in the fridge. Enjoy!
Nutrition Facts : Calories 400 kcal, Carbohydrate 13 g, Protein 35 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 104 mg, Sodium 1461 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CURRIED CHICKEN AND APPLE WRAPS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large bowl, combine the chutney, yogurt, curry powder, oil, lime juice, salt and pepper. Whisk until combined.
- Add the garbanzo beans, goat cheese, green onions, mint, chicken, raisins, hot sauce, if using, lettuce and apples.
- Spoon the filling into the center of each wrap, leaving a 2- to 3-inch border. Fold the bottom flap of the wrap up and over the filling. Fold in the sides and roll up tightly to enclose the filling. Cut each wrap in half and serve.
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