Make the dressing: In a small bowl, whisk yogurt, olive oil, lemon juice, Dijon, garlic, Worcestershire, and Parmesan. Add anchovies if using. Season with salt and pepper. Taste and adjust—add more lemon for brightness or a pinch of salt if it needs it.

Prep the kale: Place the baby kale in a large bowl. Drizzle on about half the dressing and toss with your hands until the leaves are lightly coated and glossy. This helps soften the kale and distributes flavor.

Warm the tortillas: Heat each tortilla in a dry skillet for 15–20 seconds per side, or microwave wrapped in a damp paper towel for about 20 seconds. Warm tortillas are more flexible and less likely to tear.

Layer the fillings: Divide the dressed kale among the tortillas. Add your protein, sprinkle with shaved Parmesan, and add the crunchy element. Tuck in avocado slices if you’re using them.

Add more dressing: Spoon a little extra dressing over the fillings. Don’t overdo it—too much can make the wrap soggy. A light drizzle is enough.

Wrap it up: Fold in the sides, then roll tightly from the bottom up. If needed, secure with a toothpick or wrap in parchment to hold the shape.

Finish and serve: Crack some black pepper over the top and add a squeeze of lemon. Slice in half if you like. Eat right away for the best crunch.