Grilled Chicken Caesar Wraps
with Lacinato Kale & Croutons
Cooking time
15 minutes
Servings
2/4
Calories
680 /serving
Let Caesar cook! Tender grilled chicken fillets are just what you want to bulk up your favourite creamy, garlicky salad. Wrap them with dark leaves of lacinato kale, plus crunch from ready-made croutons and a bonus sprinkle of Grana Padano.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 1 Lemon
- 1 Bunch of lacinato kale
- 45ml Caesar vinaigrette
- 25g Croutons
- 25g Grana Padano (contains rennet)
- 2 Wheat flour tortillas
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
33 g
Saturated Fat
6 g
Sodium
1070 mg
Total Carb
51 g
Sugars
9 g
Protein
49 g
Fibre
7 g
Preparation
Grill the chicken
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the chicken* dry; rub with the spices, a drizzle of oil and S&P.
- Add to the BBQ (or pan) and grill, 2 to 3 min. per side, until cooked through.
Mise en place
- Meanwhile, remove the kale leaves from the stems; slice the leaves. In a large bowl, toss with a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Halve the lemon; juice ½ and quarter the remaining ½.
Make the salad
- To the bowl of kale, add the lemon juice, cheese and vinaigrette; toss well.
Warm the tortillas
- Add the tortillas to the BBQ (or pan) and grill, 30 sec. to 1 min. per side, until softened.
Plate your dish
- Divide the tortillas between your plates.
- Top with the chicken and a spoonful of the salad.
- Tightly wrap the tortillas around the filling.
- Serve the remaining salad on the side.
- Garnish with the croutons and lemon wedges. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights Ontario’s rich Indigenous culinary traditions. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
