This Chopped Kale Caesar Wrap is a plant-based twist on the classic creamy salad, served as a handheld. Made with a simple homemade cashew-based dressing, kale, and chickpeas, it comes together very quickly.
Ingredients
Here’s your shopping list for this recipe (see the recipe card at the bottom of this post for exact quantities):
- Raw cashews
- Water
- Fresh lemons
- Garlic
- Dijon mustard
- Capers
- Salt
- Romaine (cos) lettuce
- Kale
- Canned chickpeas
- Red onion
- Avocado
- Large wraps (tortillas)
How to Make This Chopped Kale Caesar Wrap
Now, the preparation is half the fun of this recipe – here’s how you make it.
Step one: Soak raw cashews in boiling water for 15 mins to soften, then drain. Combine all other dressing ingredients in a blender. I recommend using a high-powered small bullet blender like a Nutribullet to get a lush, silky smooth consistency.
Step two: Place all filling ingredients onto a large chopping board. Layer them on top of one another, then pour the dressing over the top.
Step three: The fun part! Chop all the ingredients over and over again until your reach a rough, medium-diced consistency.
Step four: Transfer the filling into the tortillas and roll them up. Eat immediately.
I hope you love this Chopped Kale Caesar Wrap! If you try it, please let me know what you think by leaving a rating and review below, or tag me on Instagram @glowdiaries___ 🙂
Chopped Kale Caesar Wrap
Equipment
- High powered blender
Ingredients
Caesar dressing
- ⅓ cup raw cashews soaked in boiling water for 15 minutes, drained; approx. 50g
- 2 tbsp water
- 3 tbsp fresh lemon juice juice of about 1 lemon; approx. 45g
- 1 clove garlic
- 1 tbsp Dijon mustard
- 1 tbsp capers
- ¼ tsp salt
Filling
- 12 leaves romaine lettuce leaves about ½ a head
- 6 leaves kale ribs removed
- 1 15 oz can can of chickpeas drained and rinsed; approx. 400g
- ¼ small red onion finely sliced
- ½ medium avocado sliced
To serve
- 2 large wraps such as flour tortillas
- to taste salt and pepper
Instructions
- Add the soaked and drained cashews, water, lemon juice, garlic, Dijon mustard, capers, and salt to a high-powered blender. Blend on high for 1–2 minutes, or until smooth and creamy.
- Place the romaine, kale, chickpeas, red onion, and avocado on a large cutting board. Pour the dressing over the top and finely chop everything together with a large knife until well combined and evenly coated. Taste and season with salt and pepper.
- Divide the chopped mixture between the center of two large wraps. Fold in the sides, roll up tightly, and enjoy immediately.
Tine says
this makes the perfect lunch!! so quick and easy to put together.