In the latest episode of RECIPE?!, where I use whatever is in the fridge to make something delicious, I transformed tofu 2 ways!
Now all y’all allergic to nuts can enjoy the tasty caesar dressing worry-free. May I also suggest putting that dressing on everything else you consume… steamed broccoli, pizza, maybe even on your oatmeal? Okay, maybe not that last one…
Here’s how to make these simple vegan chicken caesar wraps!
NOTE: This is a super old recipe on the blog and YouTube channel. The vegan chicken breasts in the video are no longer in production. Which is really too bad because they were THE BEST VEGAN PRODUCT EVER! So this can be made with other vegan chicken pieces, breaded or unbreaded. I like The Ultimate Plant-Based Chick’n products from Gardein when it comes to breaded chicken pieces. If you want to go unbreaded and pan fry the chicken in a cast-iron pan to get some nice color I like Tofurkey Lightly Seasoned Plant Based Chick’n pieces.
To make this recipe even easier you can use a premade vegan caesar dressing like the one from Follow Your Heart!
vegan chicken caesar wraps
I think putting anything in a wrap makes it ten times better! I love crunchy caesar salad, and vegan chicken especially when it's smothered in my famous creamy vegan caesar salad dressing. I've stuffed it all in wraps for the perfect bite on-the-go.
vegan caesar dressing (makes 2 cups)
- 1 bulb of garlic
- 1 tsp olive oil, for roasting garlic
- pinch sea salt and ground black pepper
- 3/4 C cubed medium or firm tofu
- 3/4 C water
- 2 tbsp olive oil
- 1 pitted medjool date
- 3 tbsp lemon juice
- 1 tsp lemon zest
- 3 1/2 tbsp nutritional yeast
- 1 tbsp apple cider vinegar
- 1/2 tsp dijon mustard
- 1 tsp sea salt
- 1 tsp ground black pepper
tofu bacon bits
caesar salad wraps
- 2 tsp vegetable oil, for frying
- 2 vegan unbreaded chicken cutlets, sliced (or 10 oz vegan unbreaded chicken pieces/strips)
- 4 C roughly chopped romaine lettuce
- 1/4 C thinly sliced red onion
- sea salt and ground black pepper, to taste
Preheat oven to 425°F.
To prepare the bulb of garlic for roasting, peel the outer layers of the garlic bulb skin leaving a thin layer still in tact and cut the top of the bulb off, approximately 1/4 inch from the top, ensuring the cloves are visible. Place on a small lined baking sheet. Coat the top with olive oil, and a pinch of sea salt, and ground black pepper. Bake for 25 to 35 minutes until the cloves are browned and soft.
Bake the tofu bacon bits in the oven at the same time as the garlic. Finely crumble the tofu into small bits or pieces with your hands into a mixing bowl. Add the soy sauce, water, liquid smoke, maple syrup, and smoked paprika. Stir to combine and coat all the tofu. Lay it out on a parchment lined baking sheet in an even layer. Bake for 25 minutes until browned and crispy. You may need to bake it for less time depending on your oven, and be sure to flip it once or twice throughout baking. Watch closely to prevent burning.
Place all the dressing ingredients in a high-powered blender along with the roasted cloves which you squeeze out of the papery skin of the bulb and cloves. Blend on high until very very smooth. Refrigerate the dressing until ready to assemble and serve.
Brown the vegan chicken pieces in a pan with vegetable oil over medium heat for 6 to 8 minutes until browned and cooked through. If using frozen chicken cutlets, you can cook from frozen for a little longer and cut them into strips once browned or in the pan halfway through cooking. You can also use breaded chicken pieces or tenders and bake them as per the package instructions in the oven or in an air fryer until crispy.
Toss chopped romaine, red onion, and some dressing together in a large bowl until well coated. Lay out a portion of the salad onto a wrap and add browned chicken. Add sea salt and ground black pepper to taste. Wrap tightly and cut in half. Serve immediately.
The vegan chicken product used in the RECIPE?! video is no longer available!