Kale replaces romaine in this take on a Caesar wrap. All hail Caesar with this protein packed delicious wrap sandwich!
|6||slices Maple Leaf® Natural Selections® roast chicken|
|6||slices Maple Leaf Canadian CraftTM Whiskey Bacon, diced|
|1 1/2 cup||(375 mL) kale, washed with tough stems removed and shredded|
|1/3 cup||(75 mL) good quality Caesar salad dressing|
|1/4 cup||(60 mL) parmesan cheese, grated|
|1 tbsp||(15 mL) freshly cracked black pepper|
|2||12 inch soft tortilla|
HEAT a skillet over medium high heat.
COOK bacon 4 to 5 minutes stirring often until brown and just crisp.
REMOVE from skillet with slotted spoon onto a paper towel lined plate. Set aside and keep warm.
HEAT a second skillet over high heat.
PLACE lemons cut side down onto skillet.
PRESS down firmly. Allow lemons to char, 1 to 2 minutes.
REMOVE from skillet and set aside.
PLACE kale in a large bowl with croutons, dressing, pepper, parmesan.
SQUEEZE the juice of the charred lemons over top being careful keep the pits removed.
TOSS salad until well combined.
ASSEMBLE wrap by dividing salad between the two tortillas followed by layering three slices each of chicken and sprinkle bacon over top.
FOLD bottom of tortilla up and roll tightly.
Try serving this as a dinner salad with a chardonnay.
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