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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!
save this recipe!One of my absolute favorite lunches is a classic Caesar wrap. When you order it at a restaurant, it usually involves grilled chicken, but it doesn’t need it! It’s just as good with chickpeas or tofu (try these smashed chickpea Caesar wraps next; thank me later).
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.
your go-to lunch
- 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 arge 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.
Reader rating
“So good. My daughter is on a Caesar EVERYTHING kick, so she loved these, and we had extra tofu over to have as a snack.” —Kari
the star ingredients
Jump to the recipe card for exact measurements!
- The “Chicken”: To make the chicken, you’ll need extra firm, drained tofu.
- Tahini: This replaces the mayo in traditional Caesar dressing.
- Spices: You just need some basic spices, like garlic, onion powder, paprika, salt, and black pepper.
- Lettuce: Just like a classic Caesar wrap, we need some crunchy lettuce!
- Croutons: I like to add croutons for extra crunch (because there’s lettuce crunch, and then there’s crunch). Any variety will work.
- Parmesan: Grated vegan parmesan will do the trick.
- Everything Else: Of course, you’ll need your tortilla and Caesar dressing (we’re using my vegan tahini Caesar for this recipe).
let’s pick 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.
Just a few steps to deliciousness
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 jump to the 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.
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 layering the ingredients, and it’s okay that way. Mixing the lettuce, dressing, cheese, and croutons first makes a world of difference because it all gets coated in the tasty tahini Caesar dressing. Unless you’re meal prepping – then keep the dressing seperate.
- 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 to have the best wrap possible!
What to eat vegan “chicken” wraps with
I love using these wraps to make an upscale lunchable. Here are a few of my favorite pairings.
- Fries! Like sweet potato fries or truffle french fries.
- Chips! Like carrot chips or kale chips.
- Something sweet and bite-sized like these frozen chocolate raspberries.
How To Make Vegan Chicken Caesar Wraps
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 or 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 20 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.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I really liked this recipe! I never thought of tahini for tofu…really delicious!
So happy you liked it Kassandra! Enjoy! 😀
So good. My daughter is on a Caesar EVERYTHING kick, so she loved these, and we had extra tofu over to have as snacks. Thank you Sarah!
I’m so happy to hear these were a hit, Kari! 😀
These aren’t vegan as the title says if they use real parmesan (which is often not vegetarian either).