Cook a batch of quinoa according to the instructions given on the package, then set it aside.
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.
Once the chicken has finished cooking, remove the chicken from the skillet and allow it to cool down before cutting it into pieces.
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.
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.
Dump the contents of the salad onto the whole grain tortilla and then add the chopped chicken breasts.
Garnish with balsamic glaze then roll the tortilla to create the wrap.