5 cups shredded kale (from about 1 small bunch)
1/2 cup shredded Parmesan cheese
1/2 cup creamy Caesar salad dressing
2 (6-ounce) cans wild salmon, drained
4 large flour tortillas
Place the kale, Parmesan, and Caesar dressing in a large bowl and toss until the leaves are evenly coated with the dressing. Add the salmon, use a fork to break it into flakes, and toss to combine.
Place 1 tortilla on a clean work surface. Spread a quarter of the filling horizontally, slightly below the center of the tortilla. Roll the wrap tightly by folding the sides over the filling, then rolling from the bottom up. (See How To Wrap a Burrito.) Repeat with the remaining 3 tortillas. Serve immediately.