Crunchy Caesar Kale Wrap
A delicious and healthy meal option that combines the bold flavors of a classic Caesar salad with the satisfying crunch of roasted chickpeas, all wrapped in a soft tortilla.
Ingredients
For the roasted chickpeas
- 1 can 15 oz can chickpeas (drained, rinsed, and thoroughly patted dry)
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt Add more to taste
- 1/4 tsp pepper
For the dressing
- 1/2 cup vegan mayo
- 2 tsp capers, chopped
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 2 tsp Dijon mustard
- 1 clove minced garlic
- 1 tsp freshly ground black pepper
- 1/4 tsp salt Adjust to taste
For assembling the wraps
- 2-4 large flour tortillas (get the biggest you can find)
- 3-4 large kale leaves (washed, patted dry, and chopped)
- 1 cup matchstick carrots
- 2 medium avocados (mashed) Optional: add a splash of lemon juice and sprinkle of salt for more flavor
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a bowl, mix the chickpeas with olive oil, garlic powder, onion powder, salt, and pepper.
- Spread the chickpea mixture in a single layer on a parchment-lined baking sheet and roast for 20 minutes, shaking the pan halfway through.
Make the dressing
- While the chickpeas are roasting, prepare the Caesar dressing. In a blender, combine vegan mayo, capers, lemon juice, olive oil, Dijon mustard, minced garlic, black pepper, and salt. Blend until smooth and creamy.
Prepare the kale
- Wash the kale leaves and pat them dry. Remove the rib and stem, then roughly chop the leaves.
- Massage the kale in a bowl to soften it, optionally adding a splash of lemon juice.
Assemble the wrap
- Drizzle the prepared Caesar dressing over the massaged kale and toss until fully coated.
- To make the wrap, spread mashed avocado over the upper half of a tortilla, layer on matchstick carrots and crispy chickpeas, and then add the kale.
- Roll the wrap tightly, ensuring the filling is secure. If desired, grill the wrap on a stovetop for extra crispiness.
- Repeat the process to make additional wraps, depending on the size of your tortillas and desired filling.
Notes
Serve with a side of fresh fruit or a simple salad. Consider garnishing with extra lemon wedges for flavor. Store leftovers in an airtight container in the fridge and enjoy within 3 days.