Vegan Chicken Caesar Wrap
This vegan chicken caesar wrap is packed with crispy baked tofu, creamy dairy-free caesar dressing, and 18g of plant-based protein per serving. Easy, satisfying, and totally plant-based.
This vegan chicken caesar wrap is my vegan take on my high school obsession with the original. Crispy shredded tofu, crunchy romaine, juicy cherry tomatoes and a creamy dairy-free caesar dressing, all wrapped up in a warm tortilla.
It comes together in about 30 minutes and packs 18 grams of plant-based protein per serving.
Why I love this recipe
I’m always on the hunt for making more high protein recipes and this vegan chicken caesar wrap has 18 grams of plant-based protein per serving.
The caesar dressing also doubles as a salad dressing or a dip and is meal-prep friendly. Make the tofu and dressing ahead of time, then assemble right before serving.
Vegan Chicken Caesar Wrap Ingredients
- Tofu: When shredded and baked, the tofu gets crispy on the outside with a chew inside. I let the marinate sit for about 10 minutes or so while I chop the lettuce to give the tofu even more flavor.
- Cashews: Raw cashews are the base of this caesar dressing and blend into a rich, creamy dressing. I recommend raw cashews, that aren’t roasted or salted, for best results. I don’t soak mine first, but if you don’t have a high-speed blender, then I recommend doing that first.
- Lemon Juice: Fresh lemon juice brightens the dressing and cuts through the richness of the cashews, which gives the dressing it’s signature tangy punch.
- Capers: Like the lemons, capers bring a briny, savory depth that traditional dressing gets from anchovies.
- Nutritional Yeast: This adds a subtle cheesy, savory flavor for the dressing without any dairy. Look for it in the bulk or natural foods section of most grocery stores, it can sometimes be in the baking aisle too!
- Worcestershire sauce: Traditional Worcestershire sauce contains anchovies, so I use a vegan version from Annie’s. This adds a complex, fermented umami taste that rounds out the dressing.
- Miso Paste: White miso paste adds a nice saltiness and even more fermented depth to the dressing. It also helps as an emulsifier! Use white or yellow miso here, red is too strong.
How to Make this Vegan Chicken Caesar Wrap
Step 1: Press and prep the tofu
I use sprouted, extra-firm tofu in this recipe most of the time, which doesn’t need to be pressed. If you use firm tofu or tofu packed in water, then you’ll need to press the tofu first. This will take about 15-20 minutes to press, so plan ahead if you need to press the tofu first.
Using the wide side of a box grater, finely shred the tofu until it’s shredded. Place in a large bowl and set aside.
Step 2: Make the Caesar Dressing
Place all in the ingredients for the dressing in a mini blender or food processor and puree until creamy and smooth. If the mixture is too thick, add another tablespoon or two of water. Taste and set aside, adding more salt if needed.
Step 3: Bake the Tofu
Add the soy sauce, olive oil, lemon juice and poultry seasoning to the tofu. Toss together until well combined, then taste– adding more salt/seasoning as desired.
Step 4: Assemble the Wrap
Toss the shredded lettuce, tomatoes and croutons to a large bowl along with 1/2 cup of the dressing. Toss until well combined, then taste, adding more salt/pepper as desired.
Warm the tortillas, then divide the caesar salad amount 4 burritos and top with the tofu. Wrap, cut in half and enjoy!
Tips for the Best Results
- Press the Tofu: Most tofu is packaged in water and needs to be pressed before serving. You can also boil the tofu instead of pressing it, like I do in my tofu piccata recipe!
- Dressing Consistency: The caesar dressing should be thick enough to coat the back of a spoon. I use my mini magic bullet blender to puree the dressing first and purposely make it a little thick, then add a tablespoon of water or so at a time to thin as needed.
- Tortilla Warming: I do recommend warming your tortilla first to make it more pliable to fold and wrap. I use this to microwave the tortilla!
- Season Generously: Make sure the tofu is super flavorful before putting in the oven. Taste it and adjust as needed!
Serving Suggestions
I enjoy this vegan chicken caesar wrap with kettle potato chips, and even better if you add the chips to the wrap for a nice crunch!
It’s also great alongside a cup of tomato soup or a simple green salad.
Frequently Asked Questions
Can I make this ahead of time?
You can make the dressing and tofu ahead of time, but assemble the wrap right before serving to avoid a soggy wrap.
How do I make the tofu extra crispy?
Two things make the biggest difference: pressing the tofu first and then baking the tofu at high heat, 400 degrees F.
What can I use instead of tofu?
You can use chickpeas instead of the crispy tofu! No need to cook them, just toss them with the salad before adding to the wrap. You can also use store-bought vegan chicken, like Gardein or Daring.
Can I use store-bought tofu?
Yes, Trader Joe’s and Whole Foods both carry vegan caesar dressings if you are looking for dairy-free options.
More Tofu Recipes
- Tofu Scramble
- Peanut Tofu Buddha Bowl
- Vegan Baked Tofu Nuggets
- BBQ Tofu
- Tofu Spring Rolls
- Chipotle Tofu Sofritas Tacos
If you make these vegan chicken caesar wraps, make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day!
Vegan Chicken Caesar Wraps
Equipment
Ingredients
- 1 block extra-firm tofu, drained and pressed
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon poultry seasoning
Vegan Caesar Dressing
- 1/4 cup raw cashews
- 3 tablespoons water
- 1 tablespoon capers
- 1 tablespoon nutritional yeast
- 1 teaspoon dijon mustard
- 3 garlic cloves
- 1 teaspoon vegan Worcestershire sauce
- 1 teaspoon white miso
- 1/4 teaspoon salt and freshly ground pepper
Caesar Salad Wraps
- 4 cups chopped romaine lettuce
- 1 cup halved cherry tomatoes
- 1/2 cup croutons
- 4 large burrito-size tortillas or wraps
Instructions
Make the tofu
- Preheat the oven to 400 degrees F.
- Shred the tofu using a box grater until the tofu is very finely shredded. Place in a large bowl, then add the soy sauce, olive oil, lemon juice, poultry seasoning and a pinch of salt and pepper.
- Toss until well combined, then place in a single layer on a baking sheet. Bake for 20-25 minutes, tossing halfway through, until tofu is very chewy, golden brown and slightly crispy on the outside.
Make the Dressing
- Place all of the ingredients in a small blender and puree until very creamy and smooth, scraping down the sides as needed to better combine the ingredients. If the dressing is too thick, add another tablespoon or two of water.