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Chicken Caesar Salad Wraps Recipe

Vegan chicken Caesar salad wraps with crunchy romaine, smoky tofu, creamy cashew dressing, and a tortilla hug that satisfies every craving.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • For the tofu “chicken”:
  • 1 block extra-firm tofu 14 oz, pressed and cubed
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • For the vegan Caesar dressing:
  • ½ cup soaked cashews
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp nutritional yeast
  • 1 garlic clove
  • ¼ tsp salt
  • ¼ cup water
  • For the wrap assembly:
  • 4 large tortillas
  • 3 cups chopped romaine lettuce
  • ½ cup cherry tomatoes halved
  • ¼ cup vegan parmesan shreds

Method
 

  1. In a bowl, toss tofu cubes with soy sauce, olive oil, paprika, and garlic powder.
  2. Heat skillet and cook tofu for 8–10 minutes until golden and slightly crispy.
  3. Blend cashews, lemon juice, mustard, nutritional yeast, garlic, salt, and water until creamy.
  4. In a bowl, toss romaine, tomatoes, and vegan parmesan with dressing.
  5. Lay tortillas flat, add salad mix, top with tofu, and roll tightly into wraps.
  6. Slice in halves and serve immediately.

Notes

Nutritional Values (per serving)

  • Calories: 320
  • Total Fat: 13g
  • Saturated Fat: 2g
  • Carbohydrates: 34g
  • Fiber: 6g
  • Protein: 18g

Vitamins & Minerals (per serving)

  • Calcium: 15%
  • Iron: 20%
  • Vitamin A: 30%
  • Vitamin C: 25%
  • Folate: 18%

Additional Notes & Tips

  • Warm the tortillas briefly for easier rolling and no breakage drama.
  • Add avocado slices for creamier richness.
  • Meal-prep friendly—store components separately, then assemble fresh.
  • Swap romaine with kale for extra nutrients (and smug health points).