Kale Chicken Caesar Wraps

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  Kale(1200g)
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  Beans, Chickpeas, Canned, Drained(425g)
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  Carrots
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  Chicken Breast, Grilled(480g)
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  Parmesan Cheese(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Freshly cracked black pepper ( $0.03)
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  Caesar dressing(60g)
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  Flour Tortillas

Instructions

1. 1Remove stems from the kale by running a sharp knife along each side of the stem from top to bottom. Stack the de-stemmed leaves and cut crosswise into thin strips. Rinse the chopped kale in a colander under cool water, then drain thoroughly. Pat dry with a clean towel or use a salad spinner to remove excess moisture. Transfer to a large bowl.
2. 2Drain and rinse the chickpeas under cool water. Peel the carrots and shred them using the large holes of a box grater. Add the chickpeas, shredded carrots, cooked chicken (roughly chopped into bite-sized pieces), and grated Parmesan to the bowl with the kale.
3. 3Pour the Caesar dressing over the mixture and stir until all ingredients are evenly coated.
4. 4Divide the filling evenly into 4 portions (approximately 1 heaping cup per wrap).
5. 5Lay out one flour tortilla on a flat surface. Add one portion of the filling to the center of the tortilla. Fold in the sides first, then roll tightly from the bottom up like a burrito, tucking as you go.
6. 6Repeat with remaining tortillas and filling portions.
7. 7Serve immediately, or divide the wrapped wraps evenly into 4 airtight containers and refrigerate for up to 1 day.