Made with a creamy vegan Caesar dressing and crispy tofu, this Vegan Chicken Caesar Wrap recipe has become my go-to lunch. It’s fast to make and easy to meal prep. Switch it up by using kale or spinach in place of lettuce or add chickpeas for extra protein!
One of my absolute favorite lunches is a classic Caesar wrap. Which usually involves grilled chicken when you order it at a restaurant, but it doesn’t need it! It’s just as good with chickpeas or tofu.
So say hello to my vegan chicken Caesar wrap! It pairs a crispy baked tofu with a creamy tahini-based Caesar dressing, vegan parmesan, and crisp romaine.
Why you’ll love it
- Tahini Caesar dressing keeps this wrap nut free so almost anyone can enjoy it! Plus, tahini adds the perfect creamy texture to the dressing.
- Extra larb tortillas make for much easier rolling and vegan wraps that actually hold together!
- Crispy tofu is easy to make with these step-by-step instructions in the oven or air fryer.
Ingredients for Vegan Caesar wrap
- The “Chicken”: To make the chicken, you’ll need extra firm tofu that’s been drained, tahini, and some basic spices like garlic, onion powder, paprika, salt, and black pepper.
- The Filling: Just like a classic chicken Caesar wrap, this one uses romaine lettuce, croutons, and grated parmesan (vegan of course).
- Everything Else: Of course, you’ll need your tortilla and Caesar dressing (we’re using my vegan tahini caesar for this recipe).
Picking the right tofu
When mimicking chicken, it’s super important to use extra firm tofu.It needs to be drained and pressed in order to be as dry as possible. Otherwise, it’s too soft and doesn’t have enough texture to replicate chicken.
How to make Vegan Chicken Caesar Wraps
These wraps are perfect for lunch or dinner. If I make them for lunch, I like to make double for dinner the night before and then use the leftovers for a quick lunch the next day. Here’s a quick rundown of how to make them, but be sure to check the full recipe card for the full instructions.
- Prep the tofu by pressing it and seasoning it.
- Bake the tofu until crispy.
- Make the salad by mixing everything else in a large bowl.
- Assemble the salad and vegan “chicken” in a large wrap.
Storage
To store wraps so they don’t get soggy, store the components separately. I like to keep the tofu separate so I can pop it in the air fryer to re-crisp it up before making a wrap with leftovers. The leftovers will keep in the fridge in an airtight container for 4 days separate or 2 days if all mixed together.
Recipe Testing Notes
- It’s not just the size of the wrap: Yes, you need an extra large tortilla or wrap, but you also need a quality one that won’t fall apart when you roll. I’ve found low-carb ones to work the best, even better than a standard flour tortilla.
- Toss the salad first: I’ve made this wrap by just layering the ingredients and it really is just ok that way. It makes a world of difference mixing the lettuce, dressing, cheese, and croutons first because it all gets coated in the tasty tahini Caesar dressing.
- Chop the croutons up: Don’t be like me and think biting into a full-size crouton won’t cut your mouth. Because it will. Chop the croutons to be more bite-size so you can have the best wrap possible!
FAQs
How do I keep the wrap from becoming soggy?
If you are taking this wrap on the road or meal prepping it, I recommend storing the dressing separate to keep it from getting soggy. Then pour a little on with each bite!
What is vegan Caesar dressing made of?
It can be made out of many things, cashews, vegan mayo, and tahini being the most popular. I’ve found the best way to make it is with capers to emulate the anchovy’s salty flavor and tahini for creaminess. Using tahini has the added bonus acting as fat meaning the dressing doesn’t require olive oil or other oil.
Can I add more to my wrap?
Yes, you can add more mix-ins to your vegan Caesar salad wraps like red onion, tomatoes, or kale! For added protein and fiber, try adding chickpeas to make a chickpea Caesar salad wrap.
What to eat vegan “chicken” wraps with
I love to use these wraps to make an upscale lunchable! Here are a few of my favorite pairings.
- Fries! Like sweet potato fries, avocado fries, or truffle french fries.
- Chips! Like carrot chips or kale chips.
- Something sweet and bite-sized like these frozen chocolate raspberries or protein cottage cheese cookie dough.
Ingredients
Vegan "Chicken" Strips
- 1 16-oz block extra firm tofu drained
- ¼ cup tahini
- ½ tsp each salt, pepper, onion powder, garlic powder, and smoked paprika
Caesar Salad Filling
- 3 cups chopped romaine lettuce
- ½ cup croutons I like to chop these a bit before adding them in
- ¼ cup shredded or grated parmesan
- ¼ to ½ cup vegan tahini caesar dressing
- 4 large wraps*
Instructions
- Prep Tofu: Preheat oven to 400°F (204°C). Drain 1 16-oz block extra firm tofu. Press (either with a tofu press of by wrapping the tofu in paper towels and setting under a heavy pan) for about 20 minutes. Cut into strips.In a large bowl, stir together ¼ cup tahini and ½ tsp each salt, pepper, onion powder, garlic powder, and smoked paprika. Gently fold in the tofu pieces (it's okay if some of them break!)
- Bake Tofu: Arrange tofu in a single layer on a parchment-lined baking sheet. Bake for 25 to 25 minutes, flipping each piece over halfway through cooking, until golden brown and crispy.
- Caesar Salad: Meanwhile, stir together 3 cups chopped romaine lettuce, ½ cup croutons, ¼ cup shredded or grated parmesan, and ¼ to ½ cup vegan tahini caesar dressing.
- Assemble: Spoon salad onto your wraps and top with a few pieces of tofu. Fold the sides over then roll into wraps.
Kassandra says
I really liked this recipe! I never thought of tahini for tofu…really delicious!
Sarah Bond says
So happy you liked it Kassandra! Enjoy! 😀