Kale, Chicken & Quinoa Salad Wrap

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 623
Protein 56g
Fat 17g
Carbs 63g
Total Time

Save yourself $11/day and make your own salad wrap. But not just any wrap with iceberg lettuce, tomatoes and chicken; but a MEGA chicken, kale & quinoa salad wrap at half the cost! You can eat this salad separately or toss the salad in a wrap. Either way, it’s delicious!

Fully loaded it’s over 600 calories so it’s easy to customize to meet your fitness needs.


Kale, Chicken & Quinoa Salad Wrap


Ingredients for 1 serving:

  • 5oz cooked chicken breast (chopped into pieces)
  • 1 whole grain flour tortilla (I used one made with rolled oats and seeds)
  • Salad:
    • 1 cup wilted kale
    • 3/4 cup spinach (heirloom or regular)
    • 1/2 cup cooked quinoa
    • 1/4 cup chopped red onion
    • 1 tablespoon raisins (or your choice of naturally dried fruit)
    • 5 tablespoon chopped walnuts
    • 1 tablespoon shaved almonds
    • 1 tablespoon chopped mint
    • 1 tablespoon feta (or goat cheese)
    • Juice from 1/2 lemon
    • 2 tablespoons of Bragg Hawaiian Dressing & Marinade (or your favorite low calorie vinaigrette or dressing)
  • Garnish
    • Balsamic glaze
  1. Cook a batch of quinoa according to the instructions given on the package, then set it aside.
  2. Spray a skillet with olive oil and set it on medium high heat. Toss in chicken breasts and season them with a little sea salt and pepper.
  3. Once the chicken has finished cooking, remove the chicken from the skillet and allow it to cool down before cutting it into pieces.
  4. In the same skillet, toss in chopped kale with a few tablespoons of water. This will help to wilt and soften the kale. Do not overcook the kale – no more than two minutes. Remove the kale from the skillet and allow it to cool down to at least room temperature.
  5. Place the kale in a bowl and toss in the remaining ingredients for the salad. Mix the salad together using tongs, ensuring that the entire mixture is covered in the salad dressing.
  6. Dump the contents of the salad onto the whole grain tortilla and then add the chopped chicken breasts.
  7. Garnish with balsamic glaze then roll the tortilla to create the wrap.

*Remember to adjust portions and ingredients to complement your diet and fitness goals.*


Approximate macros for 1 serving:

Available in the FitMenCook app

Open this recipe in the FitMenCook app to add the ingredients to your shopping list, scale the recipe and track your calories. Enjoy!

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