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    Home » Dinner recipes

    Published: Jul 14, 2019 · Modified: Jun 22, 2023 by Courtney Hunter · This post may contain affiliate links · 1 Comment

    Vegan Caesar Salad Wraps

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    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. 

    A close up shot of vegan Caesar salad wraps cut in half on top of each other with sauce dripping down.

    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

    Vegan Caesar Dressing ingredients in small bowls with black labels on it.
    Vegan crouton ingredients in small containers with black lettering on a marble background.
    Vegan Chicken, Lettuce, Tortillas, and vegan parmesan cheese in a bowl or plates on a marble background with black lettering.
    • 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?

    A picture stacked with cashews, water and seasoning on the top and then it blended on the bottom.

    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.

    Two pieces of toast cut into tiny squares on a white background.

    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.

    Small pieces of bread seasoning on a cookie sheet.

    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.

    Vegan chicken cut into strips in a pile on a white plate on a white background.

    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.

    Vegan caesar salad mix in a white bowl with a black fork on a white background.

    Step 5- Get a large bowl and combine all the ingredients but the tortillas and combine like a salad.

    Vegan caesar salad mix on a tortilla before rolling it up on a white background.

    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

    How do you serve these chik'n caesar wraps?

    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.

    How do you store leftovers?

    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.

    Can you freeze this meal?

    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.

    Can I make these wraps gluten-free?

    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.

    Vegan Caesar Wraps on top of each other cut open with sauce dripping on a brown paper bag.

    Here are some other easy vegan dinner recipes...

    • Vegan Potato Salad in a grey bowl.
      Vegan Potato Salad
    • Vegan sushi bowl with chickpeas, cucumber and avocado on a wooden table.
      Vegan Sushi Bowls
    • Vegan Not Chicken Salad Sandwich
      Vegan Chicken Salad
    • Tasty Vegan Shawarma Wraps
      Vegan Shawarma Wraps

    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 Caesar Salad Wraps stacked up close shot.

    Vegan Chicken Caesar Salad Wraps

    These vegan chicken caesar salad wraps are a great lunch or summer dinner.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Diet: Vegan
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6 -8 wraps
    Calories: 372kcal
    Author: Courtney Hunter

    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

    Storing- 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. 
    Freezing- 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.
    Gluten-Free- 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.
    Expert Tips and Tricks
    1. This tastes best eaten as a cold wrap.
    2. Don't mix the whole salad up if you're planning on leftovers. It's best to keep everything separate.
    3. 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.
    4. If you need this nut-free, use sunflower seeds instead of the cashews.
     

    Nutrition

    Serving: 1wrap | Calories: 372kcal | Carbohydrates: 31g | Protein: 11g | Fat: 25g | Polyunsaturated Fat: 19g | Sodium: 622mg | Fiber: 6g | Sugar: 5g
    Tried this Recipe? Tag me Today!Mention @courtneyshomestead or tag #courtneyshomestead!

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    Filed Under: All Recipes, Burgers- Wraps- Sandwiches, Dinner recipes, Lunch, Salad, Vegan Summer Recipes

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      5 from 2 votes (1 rating without comment)

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      Recipe Rating




    1. Home Plix says

      July 30, 2019 at 2:50 am

      5 stars


      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!

      Reply

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    Hey there! I'm Courtney a self-taught vegan cook and baker, as well as a recipe developer and food photographer based in Oregon. My cooking style revolves around giving classic recipes a vegan twist. Whether you're a die-hard vegan or not, I'm here to share my absolute favorite plant-based recipes that are sure to satisfy everyone's taste buds. Come on in and discover your new go-to vegan recipe that will make you proud to share! Want to learn more about me? Check out my About Me page.

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    Courtney's Homestead is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to http://www.amazon.com



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