Crunchy Salmon Caesar Wrap
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!
Ingredients
For the Salmon:
- 12 oz (340 g) skinless salmon
- ½ tbsp Italian seasoning
- 1 tbsp lemon juice
- ¼ tsp fine sea salt
For the Caesar Dressing:
- 1 cup (250 ml) extra-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
- ¼ cup (28 g) grated parmesan
- 3 large cloves garlic
- ¾ tsp fine sea salt
For the Wraps:
- 1 bunch lacinato kale destemmed and chopped
- ½ cup (115 g) homemade Caesar dressing
- ¾ 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
Instructions
- Preheat the oven to 400°F (205°C) and line a small baking sheet with parchment paper.
- Cut the salmon into 1-inch (2.5 cm) chunks and add them to a medium bowl along with ½ tbsp Italian seasoning, 1 tbsp lemon juice, and ¼ tsp fine sea salt. Toss to coat the salmon.
- Spread out the salmon chunks onto the prepared baking sheet. Bake for 10 minutes until cooked through and flaky.
- 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.
- In a large bowl, add the chopped kale and ½ cup (115 g) of Caesar dressing. Toss with tongs until well combined then set aside.
- Seal the croutons in a small plastic bag and mash them into coarse crumbs.
- Heat a large pan over medium-high and heat the tortillas for 45 seconds on each side.
- 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.
- Fold the sides toward the center and keep them tucked as you roll.
- Keep the wrap seam side down and cut diagonally. Serve with an extra side of dressing if desired.
Notes
- The dressing makes about 1 ½ 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.
Nutrition
Serving: 1 wrap | Calories: 579kcal | Carbohydrates: 39g | Protein: 29g | Fat: 34g | Sodium: 1064mg | Fiber: 6g | Sugar: 3g
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