Vegan Kale Caesar Wrap
Classic Caesar dressing leans heavily on anchovies, egg yolks, and parmesan — which is exactly why a plant-based version can feel like a tall order. This one cracks the code with a blended cashew base that turns silky and rich, while capers, Dijon, nutritional yeast, and fresh lemon juice deliver that signature briny, savory punch without a single animal product in sight. The crispy smoked paprika chickpeas roasted at 400°F bring the crunch you'd normally get from croutons, and they're genuinely hard to stop snacking on straight off the pan. Massaging the lacinato kale with olive oil and lemon softens it just enough to make it wrap-friendly while keeping that satisfying, hearty bite. Everything gets piled into warm flour tortillas with halved cherry tomatoes and an optional shower of vegan parmesan, then rolled tight and sliced on the diagonal. It makes four generous wraps, so it's equally at home as a weeknight dinner or a meal-prep lunch that holds up well. Keep any leftover dressing on the side for dipping — you'll want every last drop.
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Learn more →Ingredients
4 servings
For the crispy chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp salt
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 dijon mustard
- 1 small garlic clove
- ¼ tsp salt
- ¼ tsp black pepper
- 3–5 tbsp water, to thin
For the wraps
- 1 large bunch lacinato kale (about 8 oz), stems removed, leaves thinly sliced
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- pinch of salt
- 4 large flour tortillas (10-inch)
- 1 cup cherry tomatoes, halved
- ¼ cup vegan parmesan, grated (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the drained chickpeas thoroughly dry with a clean kitchen towel, then spread them on a rimmed baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with smoked paprika, garlic powder, and 1/4 tsp salt. Toss to coat evenly.
- 2
Roast the chickpeas on the baking sheet for 22–25 minutes, shaking the pan once halfway through, until deep golden and crisp on the outside. Set aside to cool slightly — they will continue to firm up as they cool.
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