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.
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. 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.
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.
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, cut them into strips once browned.
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.
The vegan chicken product used in the RECIPE?! video is no longer available!