Dairy Free Creamy Chicken Caesar Wraps
Prep Time
15 minutes (5 if dressing and croutons prepared ahead of time)
Prep Notes
I fell in love with pumpkin seed based dressings when I was doing Melissa Costello's Clean in 14 Detox (A great book if you want to grab it. Check the credit for the link!). They've got all the flavor of cream and mayonnaise based dressings but without the saturated fat and cholesterol. It's a nutrient dense option that's just bursting with flavor. This is my take on creamy Caesar dressing. It brings the classic wrap to a whole 'nother level.
Cooking Time
25 minutes (20 if croutons are prepared ahead of time)
Yields
2 Servings
Ingredients
Salad:
1 Cup curly kale
1 Cup flat leaf kale or kohlrabi
1 Cup Swiss chard
1 Cup romaine lettuce
½ Cup cherry tomatoes, quartered
2 Tbl hemp seeds
1 Tbl capers
150g chicken breast and/or tenders seasoned with salt and Italian seasoning
2 XL flour tortilla wraps or gluten free option
Croutons:
1 ½ Cup slightly stale whole grain or gluten free bread.
½ Tbl olive or avocado oil
Pinch of salt(TINY pinch of salt)
1 Clove minced garlic
1 Tsp Italian seasoning
Dressing:
¼ Cup lightly toasted pumpkin seeds
2 Tbl apple cider vinegar
2 Tbl freshly squeezed lemon juice
1 Tbl Dijon mustard
1 Tbl maple syrup
1 Tsp Worcestershire sauce
1/3 Cup olive oil
1 garlic glove
Pinch of sea salt
Freshly ground black pepper
Directions
- Cut the seasoned chicken into one-inch cubes and put in an air fryer. Cook at 180*C (355*F) for 15 minutes or until the internal temperature reads 76*C (170*F).
While the chicken is cooking, make the dressing:
- To toast the pumpkin seeds, put them in a small skillet and roast over low heat until they start to pop and ever so slightly turn brown.
- Allow the seeds to cool.
- Put all the dressing ingredients in a high-powered blender and blend until thick and creamy. You can add more olive oil if you think it’s too thick.
After the chicken finishes, allow to cool and make the croutons.
- Cut the bread into 1 inch cubes.
- Put the cubes and all the ingredients in a bowl and toss until completely coated.
- Putin the air fryer at 180*C (355*F) and bake for 5 minutes. If you want darker croutons, you can bake for an additional 2 minutes or so but be careful not to overdo them! They burn easy!
Once the croutons are done, you can assemble the wraps.
- Chop or tear the greens into bite size pieces, save the stems.
- Put all the salad ingredients, plus the chicken and croutons into a bowl with your desired amount of dressing and toss until coated completely.
- If you want to toast your wraps, do so now, but note that gluten free wraps might become crumbly!
- Put a huge chunk of salad inside each wrap, roll-up and enjoy!
Notes
Pairwith some sweet potato fries, a side salad, and/or roasted broccoli and rootveggies.
Also goes well with Sauvignon Blanc or a Belgian Wit. But as always: Stop at one glass for your health.
You can use whatever greens you want, but I use the chard, kale, and kohlrabi for the added protein content!