Cut the chicken breast into thin strips and season lightly with salt, pepper, and herbs of your choice.
Sauté the chicken strips on a hot skillet turn after about 2-3 minutes. Cook until the chicken reaches an internal temperature of 165 degrees F. Remove from heat and set aside.
In a large bowl, mix together the minced garlic, mustard, honey, lemon juice. Whisk until you have formed a dressing.
Add the kale, chicken strips, cherry tomatoes, and parmesan cheese to the dressing and toss to coat.
Spread out the tortilla(s) and evenly distribute the salad down the center.
Roll up the wraps, slice in half, and serve immediately.
Notes:
Nutritional Highlight:
Chicken is rich in lean protein, which contributes to muscle growth and repair.