What’s the perfect way to start an Italian dinner party? Pasta, a cheese plate, a caesar salad, or how about we combine all of those into one really delicious appetizer! That’s exactly what I did here in these Chicken Caesar Baked Pasta Cups!
Every once in a while an unplanned “what’s in the fridge?” meal turns into a new favorite and last week that most definitely happened!
I turned a classic favorite, the BLT, into a new, fun wrap with kale instead of lettuce and caesar dressing instead of mayonnaise!
- 1 large flour tortilla
- 2 tbsp caesar dressing
- 2 cups kale
- 1 tbsp olive oil
- 3 slices cooked bacon
- 1/2 cup tomatoes (sliced)
- 2 tbsp parmesan cheese (shredded)
Start by cooking the kale in 1 tbsp olive oil over medium-high heat for 2-3 minutes. Next, add 1/4 cup of water and cover the skillet, steam for 4-5 minutes.
Meanwhile, spread the dressing into the middle of a tortilla.
Next add the cooked kale and bacon on top.
Top with the tomatoes and parmesan cheese.
Wrap it up and dig in!
Oh my gosh, the crispness of the bacon with the mild bitterness of the kale and the creaminess of the caesar dressing, this was such a great, random concoction and I’m not going to lie to you all, I ended up making it two other times last week!
♣ Vegetarian Option: Omit the bacon or substitute veggie bacon strips to make this recipe vegetarian.
♦ Gluten Free Option: Substitute gluten free tortillas to make this recipe gluten free.