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
Putting anything in a wrap makes it 10 times better! Now you can enjoy creamy caesar salad dressing all wrapped up for a perfect bite on the go.
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
- 4 C romaine lettuce, roughly chopped
- 1/4 C red onion, thinly sliced
- 2 vegan chicken cutlets, sliced (or vegan chicken pieces)
- 2 tsp vegetable oil, for frying
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 bits in a dish and add the marinade ingredients. 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 less 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 of garlic, 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.
Pan fry the vegan chicken cutlets or chicken pieces for 5 to 6 minutes over medium heat with a little bit of oil until browned and cooked through. If using cutlets, cut them into strips once browned. If using breaded chicken pieces or tenders bake in the oven or use an air fryer until crispy.
Toss romaine, red onion, and some dressing together in a large bowl until well coated with dressing. Lay out a portion onto your wrap and then add chicken pieces, strips, or tenders. Wrap tightly and cut in half. Serve immediately.
The vegan chicken product used in the RECIPE?! video is no longer available!