California Crema Caesar Kale Wrap

Ingredients

Avocado Caesar Dressing

1 California Crema GEM avocado, peeled
1 lemon, juiced
1 clove garlic, peeled
1 tablespoon capers
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
¼ cup avocado oil
¼ cup grated parmesan cheese

Wraps

1 bunch lacinato kale, washed, stemmed, and finely sliced
2 cups shredded chicken breasts 
1 cup crunchy chickpeas (store-bought or homemade)
½ cup grated parmesan cheese
4 large flour tortillas (burrito-size)
1 California Crema GEM avocado, peeled and sliced

Directions

Add avocado, lemon juice, garlic clove, capers, Worcestershire, Dijon, and oil to a blender or food processor and blend until smooth, adding a couple tablespoons of water if needed to loosen. Sprinkle the parmesan into the blender and pulse until combined. 

Transfer the dressing to a large bowl. Add the kale (and chicken, if using) and toss until coated. Sprinkle in the crunchy chickpeas and cheese and toss again lightly. 

Heat a large nonstick skillet over medium-high heat. Heat a tortilla in the skillet for about 30 seconds per side, then transfer to a plate and cover with a clean kitchen towel. Repeat with the remaining tortillas. Leave the skillet on medium to keep warm. Place a fourth of the avocado slices in the center of the tortilla and top with a fourth of the salad. Roll the wrap like an envelope with two sides tucked, then place in the skillet seam side down. Repeat with the remaining tortillas, avocado, and salad. Once all the wraps are in the skillet, cook until both sides are nicely golden, about 2 minutes per side. Serve immediately.