+QP
If you love Caesar salad, then you’re going to love this wrap. It’s light yet filling, it’s full of zippy flavor and it’s vegan! Pack it for lunch or make them for a quick and easy dinner. —LM + AM
SERVES 4
DRESSING
1 clove garlic, minced
2 tbsp (30 ml) lemon juice
1 tsp Dijon mustard
1 tsp caper juice
1 tsp vegan Worcestershire sauce (we use Annie’s brand)
1 cup (223 g) vegan mayonnaise (we use Just Mayo)
½ cup (91 g) Vegan Parmesan, homemade, 150) or store-bought
Salt and pepper, to taste FILLING
8 oz (227 g) prepared chick seitan, chopped into bite-size pieces (we use Upton’s Naturals)
4 cups (300 g) chopped romaine lettuce
4 (10” [25-cm]) multigrain wraps, or wrap of choice
OPTIONAL
Diced tomato
Diced cucumber
FOR THE DRESSING
In a small bowl, whisk the garlic, lemon juice, mustard, caper juice and Worcestershire sauce until combined. Add the mayo, Parmesan, salt and pepper, and whisk until fully combined. Set it aside.
FOR THE FILLING
In a small skillet, heat the chick seitan until warmed through.
Put the lettuce, 1 cup (223 g) of the dressing and the chick seitan in a large bowl, and toss until the lettuce is coated with the dressing. Divide the filling by four and put each serving in the center of a wrap. Add a dollop or two of dressing on top of the salad filling. Fold the sides of the wrap over (about 2 inches [5 cm]) and then roll the wrap into a cylinder.
Feel free to add tomato and/or cucumber to jazz it up.
Leftover dressing should be stored in an airtight container in the refrigerator for up to a week.