I'm sure there's a mix those of you over the kale and others deeply submerged into a kale-session! I'll throw it into my smoothies or juices, just as long as I can disguise it with something. Rarely do I enjoy raw Kale, except for in this copycat recipe I've created for Sweet Green's Chicken Kale Caesar wrap (which, HORROR! They don't do wraps anymore!). It's so simple and so delicious! I can make the night before and it's still good the next day for lunch. Enjoy! Servings Size: 2 Wraps Ingredients: 1 Grilled Chicken Breast 1/2 Cup Cherry Tomatoes 1/2 head of Romaine Lettuce 1 Cup Kale 1 Lime (squeeze 1/2 a lime per serving) 2 tbs of Caesar dressing (adjust to your liking) Parmesan Cheese Parmesan Chips (recipe below) Large Tortilla Wraps I typically grill my chicken so that I have enough for a few days. I'll usually just season it with olive oil, salt and pepper. Sometimes I'll add some garlic and parmesan to my seasoning to create a nice flavorful crust when grilling. After grilling and letting the chicken cool, I'll chop it up and store in a container until I need to add to my salad mix.
As I said, very simple. I start by slicing my cherry tomatoes in half and chopping my romaine lettuce. Toss the kale, lettuce, tomatoes, chicken with the caesar dressing. Add as much parmesan as you'd like and squeeze about 1/2 a lime per serving (again, this is to your liking). Last thing to toss in are your parmesan chips (recipe below). I like to warm up my tortillas for about 15 secs in the microwave before I add my filling. Once you've wrapped, try not to drool as you take a bite! Parmesan Chip Recipe: Pre-heat your oven to 400° F. Place some wax/parchment paper on a cookie sheet. Create small mounds of shredded parmesan cheese about the size of a quarter. Sprinkle with a a little black pepper. Place in the oven for about 5 mins. Remove and let the chips cool before popping them into your salads or wraps.
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