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 minutes to soften. This is important so that they blend smoothly in the dressing. Drain.
Step two: Combine the soaked, drained cashews in a blender with all other dressing ingredients. I recommend using a high-powered small bullet blender like a Nutribullet to get a lush, silky smooth consistency.
Step three: Place all filling ingredients onto a large chopping board. Layer them on top of one another, then pour the dressing over the top.
Step four: The fun part! Chop all the ingredients over and over again until your reach a rough, medium-diced consistency.
Step five: 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___ š
Chopped Kale Caesar Wrap
Equipment
- High powered blender
Ingredients
Caesar dressing
- 1/3 cup raw cashews soaked in boiling water for 15 minutes, drained
- 2 tbsp water
- 3 tbsp fresh lemon juice juice of about 1 lemon
- 1 clove garlic
- 1 tbsp Dijon mustard
- 1 tbsp capers
- 1/4 tsp salt
Filling
- 12 leaves romaine lettuce about 1/2 a head
- 6 leaves kale central stem removed
- 400 g can of chickpeas drained and rinsed
- 1/4 small red onion finely sliced
- 1/2 avocado sliced
To serve
- 2 large wraps (tortillas)
- salt and pepper
Instructions
- Combine soaked and drained cashews, plus all other dressing ingredients in a high powered blender. Blend on high for 1-2 minutes or until smooth.
- Place all filling ingredients onto a large chopping board. Pour the dressing over the top and chop with a large knife until you've reached a diced consistency. Taste test and season with salt and pepper as desired.
- Place the filling into the center of each wrap (tortilla). Fold the sides and roll up. Eat immediately.
Video
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