clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crunchy Salmon Caesar Wrap.

Crunchy Salmon Caesar Wrap

  • Author: Nadine
  • Prep Time: 50 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 4 wraps 1x
  • Category: Lunch
  • Method: Assembling
  • Cuisine: American


This Crunchy Salmon Caesar Wrap is made with lacinato kale, crumbled croutons, and homemade caesar dressing. It makes a satisfying lunch, especially when paired with an extra dollop of dressing on the side!



For the Salmon:

  • 12 oz (340 g) skinless salmon
  • 1/2 tbsp Italian seasoning
  • 1 tbsp lemon juice
  • 1/4 tsp fine sea salt

For the Caesar Dressing:

  • 1 cup (250 ml) light tasting olive oil (sunflower or safflower oil is ok too)
  • 1 large egg
  • 1 tsp dijon mustard
  • 1 tbsp red wine vinegar
  • 1 tbsp apple cider vinegar
  • 2 tbsp lemon juice
  • 4 anchovy fillets packed in oil
  • 2 tsp peppercorn blend
  • 1/4 cup (28 g) grated parmesan
  • 3 large cloves garlic
  • 3/4 tsp fine sea salt

For the Wraps:

  • 1 bunch lacinato kale, destemmed and chopped
  • 1/2 cup (115 g) homemade Caesar dressing
  • 3/4 cup (50 g) croutons, we used Caesar croutons
  • 4 large burrito sized tortillas, we use 10-inch (25 cm) ones
  • 8 tbsp grated parmesan, divided


  1. Preheat the oven to 400°F (205°C) and line a small baking sheet with parchment paper.
  2. Cut the salmon into 1-inch (2.5 cm) chunks and add them to a medium bowl along with 1/2 tbsp Italian seasoning, 1 tbsp lemon juice, and 1/4 tsp fine sea salt. Toss to coat the salmon.
  3. Spread out the salmon chunks onto the prepared baking sheet. Bake for 10 minutes until cooked through and flaky.
  4. Meanwhile, make the Caesar dressing by adding all the ingredients to an immersion blender cup or tall glass jar. Use an immersion blender to blend everything until thick and smooth.
  5. In a large bowl, add the chopped kale and 1/2 cup (115 g) of Caesar dressing. Toss with tongs until well combined then set aside.
  6. Seal the croutons in a small plastic bag and mash them into coarse crumbs.
  7. Heat a large pan over medium-high and heat the tortillas for 45 seconds on each side.
  8. Assemble the wraps by adding kale onto the center of each tortilla. Add 2 tbsp of crouton crumbs on top followed by the salmon and 2 tbsp of parmesan cheese.
  9. Fold the sides toward the center and keep them tucked as you roll.
  10. Keep the wrap seam side down and cut diagonally. Serve with an extra side of dressing if desired.


The dressing makes about 1 1/2 cups, so you’ll have leftovers for future uses. Store it in the fridge in a well sealed container for up to 3 days.

If you have wilted kale, try putting it in an ice bath for a few minutes after washing. It should help to perk it back up a bit.


  • Serving Size: 1 wrap
  • Calories: 516
  • Sugar: 0.6 g
  • Sodium: 1056.5 mg
  • Fat: 30.6 g
  • Carbohydrates: 32.6 g
  • Fiber: 1.1 g
  • Protein: 27.4 g

Keywords: crunchy salmon caesar wrap, salmon caesar wrap, kale caesar wrap