Vegan Caesar Wrap
Caesar dressing is one of those classics that seems impossible to pull off without anchovies, eggs, and parmesan — but this version proves otherwise in the most satisfying way. Soaked cashews blended with capers, caper brine, nutritional yeast, and a splash of vegan Worcestershire create a dressing that is genuinely creamy, tangy, and deeply savory. The real MVP, though, might be the oven-roasted chickpeas seasoned with smoked paprika and garlic powder — they come out golden and slightly crisp, adding the kind of hearty bite you'd normally get from croutons or grilled chicken. Everything gets tossed with crisp romaine, juicy cherry tomatoes, and grated vegan parmesan before being piled into warm, lightly toasted flour tortillas. Each wrap is packed, rolled tight, and ready to eat immediately — no sad desk lunch energy here. This recipe makes four generous wraps, so it's great for a weeknight dinner or meal-prepping the components ahead for easy assembly throughout the week.
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Learn more →Ingredients
4 servings
For the vegan Caesar dressing
- ½ cup raw cashews, soaked in water for at least 2 hours, then drained
- 3 tbsp fresh lemon juice
- 2 tbsp nutritional yeast
- 1 tbsp capers, drained
- 1 tsp caper brine
- 1 tsp dijon mustard
- 1 small garlic clove, minced
- 1 tsp vegan worcestershire sauce
- 3 tbsp olive oil
- 3–4 tbsp water, to thin
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper
For the chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp salt
For the wraps
- 4 large flour tortillas
- 1 large head romaine lettuce, chopped (about 6 cups)
- ½ cup cherry tomatoes, halved
- ¼ cup vegan parmesan, grated
Instructions
- 1
Combine the drained cashews, lemon juice, nutritional yeast, capers, caper brine, Dijon mustard, garlic, vegan Worcestershire sauce, olive oil, 3 tbsp water, salt, and black pepper in a blender. Blend on high until completely smooth and creamy, about 1–2 minutes, scraping down the sides as needed. Add the remaining 1 tbsp water if the dressing is too thick to pour — it should coat the back of a spoon. Taste and adjust salt and pepper.
- 2
Preheat the oven to 425°F (220°C). Pat the drained chickpeas dry with a paper towel, then spread them in a single layer on a baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with smoked paprika, garlic powder, and salt. Toss to coat, then spread back into a single layer.
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