Vegan “Chicken Caesar” Wrap

Gluten-Free, Soy-Free, Oil-Free, Vegan (of course!)

Before going vegan, I loved chicken Caesar wraps; in fact, Caesar salad was basically the only salad that I would eat. Now as a vegan, my palate has expanded and I know how to make filling, delicious salads that don’t rely on animal-based products. However, this doesn’t mean that I still don’t enjoy that taste of a Caesar salad. This is why I have decided to veganize the classic chicken Caesar wrap! It is so tasty that you really cannot tell that it’s vegan!



For the “chicken”:

  • 1/4 of a cup of chickpea flour
  • One tsp. of garlic powder
  • One tsp. of oregano
  • 1/2 of a tsp. paprika
  • 1/4 of a tsp. of onion powder
  • 1/4 of a tsp. of parsley
  • Two tbsp. of water

For the Caesar dressing:

  • Half of an avocado
  • 1/2 of a tsp. of brown mustard
  • The juice from half of a lemon
  • 1/4 of a tsp. of garlic powder
  • One clove of garlic, minced
  • 1/8 of a tsp. of pepper (or to taste)
  • Pinch of salt (or to taste)

Wrap ingredients:

  • One tortilla of choice
  • One cup of chopped romaine lettuce
  • 1/4 of a cup of shredded carrots
  • Two tbsp. of chopped cucumbers
  • Two tbsp. of diced tomatoes

How to make:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper.
  3. In a small bowl, mix the “chicken” ingredients together until they form a thick “cookie-dough” consistency.
  4. Separate the dough into small bite-sized pieces, then place them onto the lined baking sheet.
  5. Bake the “chicken” for eight minutes.
  6. While the “chicken” bakes, make the dressings by mashing the avocado, then mixing in the mustard, lemon juice, garlic powder, fresh garlic, salt, and pepper.
  7. Chop the lettuce, cucumbers, and tomatoes, and shred the carrots.
  8. Once the “chicken” pieces are done cooking, take them out of the oven and let them cool for about five minutes.
  9. Once “chicken” pieces have cooled off, dice the “chicken,” then place the pieces into a bowl with the lettuce, carrots, tomatoes, and cucumbers.
  10. Evenly coat the salad with the dressing.
  11. Place the salad into the tortilla and roll it into a wrap.
  12. Serve and enjoy

Love this recipe? Why not try:

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Hello, my name is Lilia Ora and I am a 16-year-old, whole-plant-based-foods-eating vegan trying to inspire others to live a compassionate and healthy lifestyle through plant-based nutrition! My goal is to make being vegan easy, enjoyable, and interesting for each and every one of you! Explore my website to view how to join in the delight of vegan living!

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