Chicken Caesar wraps have had their time to shine, but now we forge ahead with a well-deserved (and much-needed) update. Inspired by the lunchtime classic, this salmon-packed version has everything you’d expect, with a twist.
Crisp romaine is swapped for leafy kale, while rich and flaky canned salmon takes the place of chicken. To make this no-cook meal complete, everything is tossed with creamy Caesar dressing and shredded Parmesan before getting folded into your favorite tortilla.
The heartiness of kale makes this lunch a lovely make-ahead affair. Go ahead and prepare the filling up to two days in advance without worry of wilted greens. If anything, the extra time will soften the kale and allow it to soak up the salty, savory aromas in the Caesar dressing. Remember, though â no one likes soggy tortillas, so it’s best to assemble the wraps just before serving, or up to a couple hours prior.
Salmon and Kale Caesar Wraps
5 cups shredded kale (from about 1 small bunch)
1/2 cup shredded Parmesan cheese
1/2 cup creamy Caesar salad dressing
2 (6-ounce) cans wild salmon, drained
4 large flour tortillas
Place the kale, Parmesan, and Caesar dressing in a large bowl and toss until the leaves are evenly coated with the dressing. Add the salmon, use a fork to break it into flakes, and toss to combine.
Place 1 tortilla on a clean work surface. Spread a quarter of the filling horizontally, slightly below the center of the tortilla. Roll the wrap tightly by folding the sides over the filling, then rolling from the bottom up. (See How To Wrap a Burrito.) Repeat with the remaining 3 tortillas. Serve immediately.
- Make ahead: The filling can be made up to 2 days in advance and stored in a covered container in the refrigerator.
- Storage: Store any leftover filling in a covered container in the refrigerator for up to 3 days.