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Easy Veg! Chick’n Caesar Ranch Wrap

Vegan Caesar Wrap

Vegan Caesar Wrap

I often hear moms and dads say that serving vegan meals to their family is a challenge because it involves getting kids and spouses to try something new and unfamiliar. But if you browse your local grocery store – or natural foods store – you will find some very vegan products that look a lot like traditional fare. Like these spicy Chick’n patties from Boca. One of my favorite recipes to make with spicy chick’n patties is this Vegan Chick’n Caesar Ranch Wrap. This fresh and fantastic wrap is a family-favorite – perfect for a lunchbox or light dinner idea..

My non-vegan/veganish husband gushes for anything involving Caesar salad, croutons and ranch dressing. So this wrap was a no-brainer. It includes all his favorites in a yummy hand-held wrap perfect for lunch or dinner.

Instead of veganizing “classic Caesar” dressing – I decided to use a tried and true recipe for creamy vegan Ranch. You can use whatever dressing you’d prefer though. There are even some store-bought, dairy-free Ranch dressings. Or get inventive and try creating your own creamy “Caesar” concoction using ingredients like fresh herbs, vegan mayo, cider vinegar, silken tofu, dried spices, white miso paste, vegan cheese, nutritional yeast and more.

And if you are really in a pinch, a generous slathering of vegan mayo (vegenaise) and a splash of lemon juice or apple cider vinegar – some black pepper and maybe a sprinkle of garlic powder – will be a fine quickie dressing.

Chick’n Caesar Ranch Wrap
makes one wrap

1 XL whole wheat wrap
1 Boca Spicy Chick’n Patty (vegan) – heated and sliced into strips
1 cup chopped romaine lettuce spritzed with lemon juice and fresh black pepper
1-2 Tbsp vegan Ranch Dressing + 1 Tbsp vegan mayo
2 Tbsp diced tomato
1 Tbsp chopped onion
2 tsp crushed vegan croutons
something cheezy: 1 tsp vegan Parmesan cheese, nutritional yeast OR Daiya vegan cheese shreds
optional: pinch of fresh herbs like basil, parsley or cilantro
black pepper to taste

To Make:

1. Prep your veggies and Ranch dressing (stir the extra tablespoon of Vegenaise into the Ranch). Set aside.
2. Heat your Boca patty – I simply warm in the microwave when in a hurry. Or toast in oven if you have a few extra minutes and want super crispy chick’n strips.
3. Warm your wrap.
4. Add ingredients: dressing (I go light – but you can add as much or little as you’d like!), onions, tomatoes, chick’n strips, crumble croutons over top, add lettuce and vegan cheese. Optional herbs. Some fresh ground black pepper over top.
5. Fold wrap tightly – wrap in foil if transporting in a lunch box. Wrap rolling advice in video one here.

Try 25 more vegan sandwich recipes for the whole family. Lunchbox approved!

chick'n caesar wrap

chick’n caesar wrap

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