Vegan Chicken Caesar Wrap

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.

Course Dinner, lunch

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings people

Calories 405kcal

Author Melissa Huggins

Equipment

Shallow Bowl + Small Bowl
Large Salad Bowl
Large Non-Stick Skillet or preferred skillet
Cutting Board + Knife
Spatula or tongs (for flipping tofu)

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

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.

Nutrition