Vegan Chik'n Caesar Wraps

A simple yet scrumptious weeknight meal option! If you prep the dressing in advance, you can have these wraps ready in 15 minutes, start to finish. This is one of the most-requested meals when friends and family come over to our house! Crisp, cold romaine lettuce with crunchy vegan chik'n bits all tossed in a silky, garlicky, restaurant-style vegan Caesar dressing. It's a quick, crowd-pleasing meal any day of the week!

RECIPE

Serves at least 4:

• 1 package burrito-size tortillas (thinner varieties work best)

• 2 heads romaine lettuce, washed, dried thoroughly, and chopped

• 1 package vegan breaded chik'n tenders or nuggets*

• 1 batch Vegan Caesar Dressing (displayed below)

• Vegan parmesan (optional)

*I've used Morning Star brand Chik'n Nuggets and Gardein brand crispy tenders, and they both work well. You can usually find them in the plant-based section of the frozen aisle.

Vegan Restaurant-Style Caesar Dressing

• 1/4 c. tahini

• 1/4 c. olive oil

• 1/4 c. vegan mayo (or sub with more olive oil if you don't have any)

• 1 whole bulb garlic, roasted (technique below)

• 1-2 cloves fresh garlic, minced

• 2 T lemon juice

• 1 tsp. apple cider vinegar

• 1 tsp. soy sauce

• 1 tsp. capers (optional)

• Salt and lots of black pepper, to taste

• A little water to thin, if needed

To roast the garlic:

Peel back the outermost papery layers of the bulb of garlic and cut off the very top so all the cloves are exposed, as shown.

Drizzle garlic with a little olive oil and wrap loosely in foil so it doesn't burn and the oil doesn't leak out.

Bake in oven or toaster oven at 400 degrees for 35-40 minutes, until cloves are soft and caramelized. Remove the cloves from the bulb.

Toss all ingredients into a food processor or blender. Blend everything together until smooth, adding water to thin the dressing to the preferred consistency, and tasting to see if it needs more salt or pepper.

*An extra note from my sister: she made this dressing in a pinch and had to use garlic powder instead of roasted garlic and said it still turned out well! Good to know!

ASSEMBLY

Fry your vegan chik'n nuggets in a pan with a little oil, until crispy and heated through. Slice nuggets into bite-sized chunks.

Heat up your tortillas in a pan until they are lightly toasted and flexible for wrapping.

Place your chopped romaine in a large bowl and drizzle on the dressing, a little at a time, and toss to coat. Use only as much dressing as you like, no need to use it all. Toss in some vegan parmesan as well, if using.

Get a tortilla, pile on some salad mixture, and add a few chik'n pieces on top of that.

Optional, but recommended, to drizzle on some extra dressing, sprinkle on more vegan parm, and add some extra black pepper on top.

Roll up the wrap like a burrito and cut it in half to serve.

Be sure to enjoy these wraps immediately, and don't assemble them in advance, or else the chik'n breading can get a bit soggy.

You can serve these with a side of sweet potato fries or wedge-cut oven-roasted potatoes for a full-on feast! Hope you enjoy this recipe, and thanks so much for stopping by!