Chicken Kale Caesar Wraps

Ingredients

• 1 bunch lacinato kale
• 1 15 oz. can chickpeas
• 2 carrots
• 1/2 rotisserie chicken
• 1/4 cup grated Parmesan
• Freshly cracked pepper
• 1/4 cup creamy Caesar dressing
• 4 large tortillas

Directions

1. Trim the kale by slicing down both sides of each center rib with a sharp knife, working from tip to base. Pile the leaves together, then slice across them into thin ribbons. Transfer the kale to a colander and wash it well under cool water. Let it drain as thoroughly as you can. Spin it dry in a salad spinner, or pat it with a clean, lint-free towel to get rid of as much water as possible. Move the washed and dried kale to a large bowl.
2. Drain the chickpeas and rinse them. Peel the carrots, then grate them on the large holes of a cheese grater. Pull the chicken meat off the carcass, then give it a rough chop into small pieces. Put the chickpeas, carrots, chicken, and Parmesan in the bowl with the kale.
3. Pour 1/4 cup Caesar dressing into the bowl, then toss until the mixture is coated throughout. Spoon 1 heaping cup of the salad mixture into the middle of a large tortilla. Grind a little fresh pepper over the top, if you’d like. Tuck in the sides of the tortilla, then roll it closed burrito-style. Serve right away, or refrigerate up to a day.