I have had my fair share of chicken caesar wraps in my life (yes, there was a time I ate chicken – we won’t talk about it). And they’re generally all dissatisfying – overly dressed, too tangy, too creamy, not the right balance of flavors, gloopy – the list goes ON. One thing that is important to note is – there is actually NO cream in Caesar dressing. And by the way – Caesar Salad was developed in Mexico (you can Google that if you don’t trust me)! I wanted to create a wrap that embodied all of the right flavors and consistency of a Caesar Salad. After all, a grilled (or crispy) chicken caesar wrap is probably one of the most common workday and travel lunches in the US, so why not MAKE IT VEGAN!? Crispy cornmeal crusted tofu and a low-waste caesar dressing make for a dynamic combo! How is it low-waste you ask? Well, you have to tune in to find out!

Catch Episode 6 of MAKE IT VEGAN here!

Crispy Chick’n Caesar Wrap:

serves 4 

Dressing:

• aquafaba (chickpea water) from one can of organic, no salt added chickpeas
• 1 clove of garlic grated
• 2-3 dashes of vegan worcestershire sauce
• 2 tsp fresh lemon juice
• 1 tsp dijon mustard
• freshly ground black pepper
• pinch of kosher salt

Method:

1. Blend on high in a stand mixer fitted with a whisk attachment for about 5-10 minutes, until light in color, slightly whipped and creamy. It should look like a creamy, whipped caesar dressing.

Tip: Using a pre-chilled bowl will help with the whipping process!

Crispy Chick’n:

• 1 block extra firm tofu – drained, frozen solid, and then thawed
• 1 heaping cup of crushed cornmeal cereal
• hefty pinch of kosher salt
• 1/4 tsp garlic powder
• 1/2 tsp smoked paprika
• freshly ground black pepper
• 1 cup liquid egg substitute or full-fat plantbased milk

Method:

1. Slice the tofu into 1/4 inch thick slices. Pat down with a kitchen towel to remove any excess moisture.

2. In a shallow bowl, mix together ground cornmeal, salt, garlic powder, paprika, and black pepper until combine. Pour the egg substitute into another shallow bowl.

3. Dip each slice of tofu generously into the egg substitute until completely coated then dip into the cornmeal mixture and really press into the tofu until it sticks. Place on a parchment lined baking sheet and repeat for all tofu pieces.

4. Drizzle the coated tofu with olive oil and airfry at 375 degrees for about 15 minutes until golden and crispy. Remove and allow to cool completely.

Crispy Chickpea Croutons:

• 1 can of organic, no salt added chickpeas – rinsed and dried
• 1 tbsp of olive oil
• pinch of kosher salt
• pinch of freshly ground black pepper
• 1/2 tsp garlic powder and smoked paprika
• 1/2 tsp fresh lemon zest

Method:

1. Toss everything together until well coated. Airfry on a baking sheet for 10-15 minutes at 375 degrees until crispy. Remove and cool completely.

Assembly Ingredients:

• Romaine lettuce – washed, dried and chopped
• Scallions – sliced
• Vegan Parm – grated or shredded
• Large (burrito size) flour tortillas

Method:

1. In a large bowl add in romaine, scallions and drizzle with caesar dressing. Toss until well coated.

2. Lay your tortilla on the board, pile on romaine lettuce mix, grate on vegan parm, slice the tofu, add it on, top with crispy chickpeas and carefully roll forward – folding in the sides – and close. to secure. Repeat for remaining wraps.

3. Serve with some extra dressing on the side.