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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
    • Juice from 1/2 lemon
    • 1 tablespoon feta (or goat cheese)
    • 2 tablespoons of Bragg Hawaiian Dressing & Marinade (or your favorite low calorie vinaigrette or dressing)
  • Garnish
    • Balsamic glaze


Step 1

Cook a batch of quinoa according to the instructions given on the package, then set it aside.

Step 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.

Step 3

Once the chicken has finished cooking, remove the chicken from the skillet and allow it to cool down before cutting it into pieces.

Step 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.

Step 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.

Step 6

Dump the contents of the salad onto the whole grain tortilla and then add the chopped chicken breasts.

Step 7

Garnish with balsamic glaze then roll the tortilla to create the wrap.