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This Vegan Chicken Caesar Wrap is made with crispy breaded tofu, fresh romaine, and a creamy dressing, all wrapped up in a soft tortilla. It's everything you love about a classic Caesar wrap with a crispy, plant-based twist.
If you're a big fan of handheld meals, you're going to love this Vegan Chicken Caesar Wrap. It combines the fresh, garlicky deliciousness of a vegan Caesar salad and the crispiest tofu to fill in for vegan chicken. It's an easy, satisfying meal.
They are hearty enough for dinner, but are also delicious served with potato wedges, vegan macaroni salad, fresh fruit, or a bowl of vegan minestone soup or roasted tomato soup.
Why You'll Love This Vegan Caesar Wrap
- Easy to make: Ready in about 30 minutes with simple ingredients.
- Great for meal prep: Make the tofu ahead of time and assemble fresh when you're ready to eat.
- Easy to customize: Add avocado, vegan parmesan cheese, tomatoes, vegan bacon, quick pickled red onions, or your favorite veggies to make them your own.
Ingredients Needed
- Super-Firm Tofu: Extra-firm tofu can be substituted, but it should be pressed for 20-30 minutes first to remove excess water.
- Poultry Seasoning: If unavailable, use ½ teaspoon dried thyme plus ¼ teaspoon dried sage.
- Turmeric: Gives the tofu a golden hue. It contributes very little flavor at this, so omit if you don't have it.
- Dijon Mustard: If unavailable, yellow mustard can be used in a pinch.
- Vegan Mayonnaise: Acts as the glue that holds the panko coating in place. Any brand works here. If needed, substitute with a thick vegan Caesar dressing.
- Nutritional Yeast: Adds a subtle cheesy flavor and helps create a more savory crust. If unavailable, simply omit it.
- Panko Breadcrumbs: Regular breadcrumbs will work, but the coating will be denser and less crunchy.
- Romaine Lettuce: Holds up well inside a wrap. Green leaf lettuce can be substituted, but it softens more quickly after dressing.
- Wraps: Large burrito-size wraps make rolling much easier and help keep the filling contained. Lavash bread is an excellent high-protein option and works especially well for a thinner, deli-style wrap. Spinach wraps, or traditional flour wraps, are also great choices.
How to make a Vegan Chicken Caesar Wrap
- Combine the panko and nutritional yeast in a shallow bowl. Set aside.
- In a separate bowl, combine the mayo, Dijon, poultry seasoning, turmeric, salt, and pepper.
- Spread the mixture over both sides of the tofu pieces.
- Press each slab into the panko mixture until coated on all sides.
- Heat oil in a large skillet over medium heat, then add the tofu and cook for 4-5 minutes on each side, until crispy and golden.
- Place tofu on a cutting board and let it sit for 5 minutes, then cut into strips.
- Toss the romaine with the dressing in a large bowl.
- Add the romaine to the wraps. Now, add the tofu slices, then fold in the sides of each wrap and roll tightly. Slice in half and serve.
FAQs
Absolutely. Bake at 425°F until golden and crispy, flipping halfway through, or air fry at 400°F for about 15 to 18 minutes, turning halfway through cooking.
Sure! Sliced avocado, tomatoes, red onion, cucumber, vegan parmesan, or crispy chickpeas all make delicious additions.
Yes. Use your favorite gluten-free tortillas, gluten-free panko breadcrumbs, and a gluten-free vegan Caesar dressing.
Don't overfill them. Fold in the sides first, then roll tightly from the bottom. If needed, place the seam-side down for a minute to help seal the wrap before slicing.
More handheld meals to try
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Recipe
Vegan Chicken Caesar Wrap
Ingredients
- 1 (14 to 16-ounce) block super-firm tofu (*see note)
- Sea salt to taste
- 1 cup panko breadcrumbs
- 2 tablespoons nutritional yeast
- 3 tablespoons vegan mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon poultry seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground turmeric
- 2 tablespoons avocado oil or olive oil, divided
- 1 large head romaine lettuce , chopped
- ½ cup vegan Caesar dressing , plus more as needed (*see note)
- 4 large wraps or tortillas
- Optional: lemon wedges for serving
Recommended Equipment
- Shallow Bowl + Small Bowl
- Large Salad Bowl
- Large Non-Stick Skillet or preferred skillet
- Cutting Board + Knife
- Spatula or tongs (for flipping tofu)
Instructions
- Slice the tofu into 4 even slabs and season generously with salt.
- In a shallow bowl, combine the panko and nutritional yeast. Set aside.
- In a separate small bowl, stir together the vegan mayonnaise, Dijon mustard, poultry seasoning, kosher salt, black pepper, and turmeric.
- Spread the mayonnaise mixture over both sides of the tofu slabs using a small spatula or the back of a spoon. Press each slab firmly into the panko mixture until evenly coated on all sides.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the tofu and cook for 4 to 5 minutes per side, adding the remaining tablespoon of oil as needed, until deeply golden and crisp. Transfer to a cutting board and let rest for 5 minutes (this helps the crust set before slicing).
- In a large bowl, toss the romaine with the Caesar dressing until evenly coated. Add more Caesar dressing if you prefer a creamier wrap.
- Slice the crispy tofu into strips.
- Divide the dressed romaine among the wraps. Top with the sliced tofu, then fold in the sides of each wrap and roll tightly. Slice in half and serve immediately.
Notes
- Tofu: If you don't have super-firm tofu, use extra-firm tofu instead. Just press it for 20 to 30 minutes using a tofu press or wrap it in a clean kitchen towel and place a heavy skillet (or something similar) on top.
- Dressing: Store-bought or homemade Vegan Caesar Dressing works well here. The vegan Caesar dressings from Trader Joe's, Primal Kitchen, and Follow Your Heart are delish! If needed, you can substitute another creamy dressing, such as vegan ranch or creamy garlic. The flavor will be different, but still delicious!
- Skillet: If using a stainless steel skillet, preheat it over medium heat for a few minutes before adding oil. Now, add 1-2 tablespoons of oil and swirl to coat the pan. Add the tofu and cook undisturbed until a crust forms before flipping (add more oil if needed). It will naturally release once properly seared.
- Vegan parmesan (optional): For a cheesy finish, toss with the romaine and dressing or in the wrap before rolling.
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