These vegan Caesar salad wraps start with a simple vegan Caesar dressing, vegan chicken cut-up, and crunchy croutons, all wrapped into a delicious vegan tortilla. This is a great recipe for an every night meal or delicious enough for having guests over.
We have been living on this vegan chicken Caesar salad wrap recipe! They are seriously delicious. I could probably serve these three nights a week and not even get a complaint. They are great for the summer because they taste light but still filling.
If you're looking for a delicious vegan side dish to go with these wraps, check out this Vegan Macaroni Salad or these Vegan Calico Beans.
Why this recipe works
- It's delicious- the flavors pair so well.
- It's the perfect summer dinner or lunch.
- You can make it ahead and assemble it when ready to eat.
- It's customizable.
Ingredients and Substitutions
- Cashews- work best in this. If you need to be nut-free, try making the sauce with sunflower seeds instead of cashews.
- Oil- olive oil, vegetable oil, avocado oil, whichever. You can omit the oil and add vegan plain yogurt in its place.
- Lemon Juice- use fresh lemon juice.
- Dijon Mustard- this works best for the flavor over yellow mustard.
- Garlic- use fresh garlic here. It adds a nice pop to the dish. If you're out, you can use garlic powder.
- Vegan Worchestire sauce- a lot of Worchestire sauces are not vegan. Whole Foods brand is, and there are a few others.
- Capers- capers are found in the pickle area, typically at the store, and it's essential for that Caesar flavor.
- Vegan parmesan cheese- you can buy this at the store or use my version, which is made with cashews, salt, nutritional yeast, garlic powder, and salt.
- Bread slices- you can use whatever plain bread you have on hand.
- Cooked Vegan Chicken Strips- Vegan chicken nuggets work best, but you can also use chickpeas or tofu if you'd rather.
- Romaine lettuce- you can use whatever lettuce you prefer, but romaine pairs nicely.
- Tortillas or vegan wraps- you can use my homemade vegan tortillas, which taste amazing with this, or any store-bought wrap you love.
- Optional; red onion diced, avocados, olives, whatever you like.
Check out the recipe card at the bottom of this post for full ingredient and quantity information.
Variations
- You can buy store-bought croutons, substitute the bread for a gluten-free option, or make chickpea croutons.
- If you prefer to use tofu, you can crumble it up and cook it on the stove with some garlic powder, onion powder, soy sauce, nutritional yeast, and oil. Cook on medium heat, stirring as needed, for 15-20 minutes.
How to make Vegan Caesar Salad Wraps?
Step 1- The first step I like to start with is the homemade Caesar dressing (vegan, of course). It's made with cashews to make it nice a creamy. You need a high-speed blender. If you do not have one, you can soak your cashews ahead of time to get them soft enough for a regular blender. Add your cashews, water, oil, lemon juice, dijon mustard, onion powder, garlic, Worcestershire, capers, and salt in a blender and blend until smooth. I usually set this in the fridge at this point and let the flavors come together a bit.
Step 2-Now, let's make your crunchy croutons; Start with your bread. I like to give them a little toast in the toaster. Then crumble the bread up or cut it into small squares on a baking sheet lined with a Silpat or parchment paper.
Step 3-Take the oil and seasoning, mix it up with the bread crumbs, and keep them in a single layer. You'll bake this for 8 minutes in a 400-degree preheated oven. Set aside when they are cooked.
Step 4- Now let's make the vegan chicken; Cook your vegan Chicken strips as the package states. If you aren't into faux meat, you could use chickpeas and season them.
Step 5- Get a large bowl and combine all the ingredients but the tortillas and combine like a salad.
Step 6- Take a tortilla and fill it with the salad mixture and roll it up. Repeat with the remaining ingredients.
Expert Tips and Tricks
- This tastes best eaten as a cold wrap.
- Don't mix the whole salad up if you're planning on leftovers. It's best to keep everything separate.
- Don't skip out on the croutons. They may sound weird in a wrap, but they are SO good. Just be sure not to make them too big you want them small.
- If you need this nut-free, use sunflower seeds instead of the cashews.
Recipe FAQS
These can be served as a wrap or even as a salad. They are best served at room temperature. They make a perfect lunch or easy dinner.
Leftovers should be stored separately in airtight containers in the fridge for 3 days. The salad will get weepy if the creamy dressing is left on the fresh lettuce. You can reheat the vegan chicken or serve it cold in the wrap. Either way, it will still have great flavor.
You can freeze the easy Caesar salad dressing in an airtight container in the freezer for up to 3 months. You can also freeze the vegan chicken and the croutons, but I would get fresh lettuce.
Yes, you can use a gluten-free tortilla and either use gluten-free bread crumbs or the crispy chickpeas croutons. You will also need to use a vegan chicken nugget that is gluten-free.
Here are some other easy vegan dinner recipes...
If you loved this recipe, then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.
Vegan Chicken Caesar Salad Wraps
Ingredients
Caesar Dressing
- ½ cup raw cashews
- ¼ cup water
- 2 TB olive oil
- 1 TB lemon juice
- ½ TB Dijon mustard
- ½ teaspoon onion powder
- 2 cloves garlic peeled
- ½ TB vegan Worcestershire sauce
- 2 teaspoon capers
- ½ teaspoon salt
Bread crumbs
- 4 pieces of bread toasted
- 2 TB oil
- ½ teaspoon parsley dried
- ½ teaspoon garlic powder
- ½ teaspoon oregano dried
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Other Ingredients
- 1-2 heads romaine lettuce chopped up
- 1 bag vegan chicken strips cooked and chopped
- 1 bag tortillas of your choice
- ¼-1/2 cup Cashew Parmesan cheese recipe link below
Instructions
- Preheat your oven to 400 degrees f
- Start by making your dressing. Throw everything into a high-speed blender. I use a Blendtec Twister jar for this. Put it in a jar and set it aside when it's all combined.
- Clean out your twister jar and make your cashew parmesan- ¾ cup raw cashews, two tablespoons nutritional yeast,½ teaspoon garlic powder, and ¾ teaspoon salt.
- Instructions; mix all ingredients into a food processor or small blender (like a twister Blendtec) and process until it's a little finer than cornmeal.
- Make your bread crumbs by toasting your four pieces of toast until crispy. Then crumble the pieces of toast on a baking sheet. Mix the crumbs with the oil and seasoning and bake in a preheated oven for 8 minutes. Remove and set aside.
- You can make a big salad by mixing your lettuce, vegan chicken strips, Caesar dressing, ¼-1/2 cup cashew Parmesan, and bread crumbs. Then fill your Tortilla with the salad mixture and enjoy. Alternatively, you can make them up individually. I like to take a small bowl. Mix each portion and then add it in a wrap; that way, you can eat them as leftovers.
Notes
- This tastes best eaten as a cold wrap.
- Don't mix the whole salad up if you're planning on leftovers. It's best to keep everything separate.
- Don't skip out on the croutons. They may sound weird in a wrap, but they are SO good. Just be sure not to make them too big you want them small.
- If you need this nut-free, use sunflower seeds instead of the cashews.
Home Plix says
Aww amazing!!! I’ve loved following your blog – your amazing recipes (many of which I’ve tried and loved!), beautiful photos and refreshing writing! I’m looking forward to your new cookbook – what an awesome work! Congratulations!