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vegan chicken caesar wraps

In the latest episode of RECIPE?!, where I use whatever is in the fridge to make something delicious, I transformed tofu 2 ways! Using the leftover tofu feta from the greek salad recipe I made tofu bacon bits and replaced the cashews in the v popular caesar dressing recipe with some tofu as well. It was perfection!

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? Ok maybe not that last one.

Here’s how to make these simple vegan chicken caesar wraps!

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vegan chicken caesar wraps

Putting anything in a wrap makes it 10 times better! Now you can enjoy the popular creamy caesar salad dressing all wrapped up. Ideal for lunch or a quick bite! 

Course sandwiches
Cuisine American
Keyword caesar, caesar salad, tofu, vegan bacon, vegan wraps
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 6 minutes
Servings 4
Author Lauren Toyota

Ingredients

caesar dressing (makes 2 cups)

  • 1 bulb of garlic
  • 1 tsp olive oil, for roasting garlic
  • pinch sea salt & ground 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 pepper

tofu bacon bits

  • 1/2 brick of firm tofu
  • 1/4 C tamari (can sub soy sauce or bragg's aminos)
  • 1/4 C water
  • 2 tbsp liquid smoke
  • 2 tbsp maple syrup
  • 1 1/2 tsp smoked paprika

salad

  • 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

Instructions

  1. Pre-heat oven to 425°F.

  2. 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. Coat the top with olive oil, and a pinch of sea salt, and ground pepper. Bake for 25 to 35 mins until the cloves are browned and soft.

  3. I also baked 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.

  4. Place all the dressing ingredients in a high-powered blender along with the roasted cloves of garlic and blend on high until very smooth. Refrigerate the dressing until ready to assemble and serve.

  5. Pan fry the vegan chicken cutlets or pieces for 5 to 6 minutes over medium heat with a little bit of oil until browned and cooked through. If using cutlets, then cut them into strips once browned. 

  6. 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 strips. Wrap tightly and cut in half. Serve immediately!

Recipe Notes

The vegan chicken product we used in the RECIPE?! video is no longer available! 

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vegan kale caesar salad with tempeh bacon

kale avocado salad

arugula salad with peas and pistachios

rainbow quinoa taco salad

17 comments

  • Dakota 3 years ago

    Can I use aluminum foil instead of parchment paper?

    Reply
    • Lauren Toyota 3 years ago

      foil will stick to the wings!

      Reply
  • Alba 3 years ago

    Following your steps I turned the leftovers dressing into pizza cheese adding arrowroot starch LOOOL
    Really love your web 🙂

    Reply
  • Sarah 3 years ago

    Can I leave the tofu out of the dressing and it will still taste the same? Thanks!

    Reply
  • Ana 3 years ago

    Can I skip putting the garlic on the oven? would it taste the same? thanks!

    Reply
  • Jamie ioerger 3 years ago

    Love this dressing. I was actually of of yeast though so I substituted Chia seeds it was amazing

    Reply
  • nadia 3 years ago

    What vegan chicken breast did you use?

    Reply
  • Leila burke 2 years ago

    What kind of "chicken"?

    Reply
  • Gia patel 2 years ago

    Can you leave out the tofu and substitute something else to the dressing?

    Reply
  • Carolina Montano 2 years ago

    Could I do maple syrup, agave, coconut sugar instead of the date?

    Reply
  • Meathildaanderzzon@live.se 2 years ago

    What does the "C" stand for ? 🙂

    Reply
    • Noemi Messier 2 years ago

      It stands for Cups, as in the measuring unit.

      Reply
  • Noemi Messier 2 years ago

    I made this as a salad, and it’s delicious! I was never a fan of Caesar salad, but I could eat this all day. How long does the dressing keep in the fridge before it goes bad?

    Reply
  • Brandie 2 years ago

    I wish we could still get the PC Blue veggie line here still. Gardein makes great product.

    Your recipe looks amazing!

    Reply
    • Lauren Toyota 2 years ago

      I know…. it’s totally gone actually. Because it’s made by gardein the products were taken off the market. I swear to god Gardein better come back hard with new products :/

      Reply
  • Sandy Kenyan 2 years ago

    I just made the dressings and followed instructions but it seems to have too much of a lemon flavor. Whats a good way to cover this up without starting over? My lemons were fresh off the tree out back but I’m sure that has nothing to do with this?

    Reply

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