A new take on a family favourite, a healthy chicken and kale caesar-style pizza.
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Preheat oven to 200ºC. Place wraps on two large baking trays. Combine oil and garlic and brush over wraps. Top with onion. Bake for 10 mins or until crisp.
Meanwhile, bring a small saucepan of water to a simmer over high heat. Add vinegar. Crack 1 egg into a small bowl. Stir the water to create a whirlpool, and pour the egg into the centre of the whirlpool. Cook, without stirring, for 3 mins for a runny yolk or until cooked to your liking. Use a slotted spoon to transfer to a plate lined with a paper towel. Cover to keep warm. Repeat, in batches, with the remaining eggs.
Reduce oven to 160ºC. Divide kale evenly among wraps and top with chicken. Bake for 5 mins until kale wilts slightly and chicken is just warm.
Combine buttermilk and mustard in a small jug.
Top pizzas with avocado and egg. Drizzle with buttermilk mixture and sprinkle with chives.