These Chickpea Caesar Salad Wraps are a great, healthy, plant-based lunch that can be made ahead of time and taken on the go for work lunches, hikes, picnics, and beyond. The Caesar dressing uses tahini and deliciously complements the seasoned chickpeas. Make them with romaine lettuce or kale.
I’ve been loving wraps lately, and these Chickpea Caesar Salad Wraps have been on my mind for a while. Wraps are great because you can stuff them with all kinds of ingredients and don’t have to worry about anything falling out of the bottom. These Chickpea Caesar Salad wraps are my vegetarian version of a chicken Caesar salad wrap, and I hope you enjoy them.
Rolling up wraps that are full of lots of ingredients can be a little tricky, so here are some tips:
- Heat your tortilla before using it. This will allow the wrap to fold much more easily and be less likely to break. I usually heat mine for a couple of seconds in a hot pan or in the microwave.
- Don’t overfill your wraps. While assembling your wrap, it’s easy to pile it high with fillings, but it will be much easier to roll if you go light on the toppings. If you don’t want to sacrifice the amount of toppings, try to find a larger tortilla.
- Use parchment paper or foil to help you wrap it up. If you aren’t super confident in your wrap-rolling skills, you can always lay a piece of parchment paper down on the bottom to help roll everything up so that it successfully stays together.
Why You’ll Love These Chickpea Caesar Salad Wraps
- They’re great for on-the-go – Wraps are great because, if wrapped well, nothing should fall out of the bottom while you’re eating. They’re also easy to wrap in foil and throw in your bag for on-the-go eating.
- They’re easily customizable – I used pretty simple, traditional, Caesar salad ingredients here, but you can easily add other veggies like onion or tomato.
- They’re flavorful and refreshing – Caesar salad is one of my favorites because the flavors are always bright and fresh. The romaine lettuce adds a nice crunch; nothing in this recipe is too heavy.
Chickpea Caesar Salad Wrap Recipe Ingredients
- Wraps – I like to use burrito-size wraps because they’re large and can hold a lot of ingredients. You can use whatever size tortilla you like. I used a regular wheat tortilla this time, but I also love the spinach and sundried tomato wraps you can usually find in the tortilla section of the grocery store.
- Romaine Lettuce – Romaine lettuce is traditionally used in Caesar salads. It’s light and crunchy, and one of my favorites. You could also use kale, or a mix of kale and romaine.
- Caesar Dressing – I used my homemade tahini Caesar dressing for these wraps, but you can use any kind of Caesar dressing you prefer. Store-bought or homemade will work perfectly.
- Parmesan Cheese – I added big shavings of fresh parmesan to my wraps. You can also shake in some grated parmesan (the kind you put on pizza). If you’re making them dairy-free, you can omit the parmesan or use a vegan version.
- Croutons – I love the crunch and flavor of croutons, so I had to add them to these wraps. I usually use store-bought croutons and crush them up a bit so they’re easier to bite into.
- Chickpeas – In these Caesar wraps, chickpeas replace chicken. I like to cook mine in oil with paprika, garlic and onion powders, and salt. This gives them great flavor and makes them slightly crispy.
- Avocado – Avocado is not traditionally added to a Caesar salad, but I like adding some smashed avocado to these wraps because it helps keep the chickpeas in place. The avocado is optional.
How To Make Vegetarian Caesar Salad Wraps
- Rinse and drain your chickpeas, then pat them dry. Heat a large skillet over medium heat and add a couple of teaspoons of olive oil. Next, add the chickpeas, paprika, garlic powder, onion powder, and salt. Mix everything together and let cook until the chickpeas are warmed through and crispy, about 5 minutes.
- Add your chopped romaine lettuce to a medium-size bowl and toss with about 1/3 – 1/2 cup Caesar dressing. Next, add the parmesan cheese and croutons and give another quick mix.
- Lay your wrap on a clean, flat surface. Spread the bottom with a big spoonful of the mashed avocado and top with about 1/3 of the chickpeas. Top the chickpeas with a few big spoonfuls of the Caesar salad mix, carefully fold the sides of the wrap in, and roll up tightly. I like to place my wrap, fold side down, in a hot pan with a little cooking spray to help seal everything in, but this step is totally optional. Cut the wrap in half and enjoy!
Recipe Frequently Asked Questions
- Are these Caesar salad wraps vegan? I added some parmesan cheese to mine, but all the other ingredients are vegan. If you don’t use my vegan Caesar tahini dressing, you can use your favorite vegan Caesar dressing.
- Can these wraps be made gluten-free? Yes, just use GF croutons and wraps.
- Can these wraps be made ahead of time? Yes, they can, but keep in mind that they are filled with lettuce that has been tossed with dressing, so the lettuce may wilt if you make them too far in advance. A couple of hours should be good, though.
- Can I use my own Caesar dressing? Of course! You can use whatever kind of Caesar you like for these wraps.
- What should they be served with? I enjoy these wraps with a side of chips or fries.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Grab-and-Go Vegetarian Wrap Recipes?
Black Bean Wraps with Chipotle Tahini Sauce
Roasted Vegetable Hummus Wraps with Feta
Peanut Butter Hummus Veggie Wraps with Tofu
Crunchy Asian Tofu Peanut Wraps
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Chickpea Caesar Salad Wraps
- Total Time: 25 minutes
- Yield: 2-3 1x
- Diet: Vegetarian
Description
These Chickpea Caesar Salad Wraps are a great healthy, plant based lunch that can be made ahead of time and taken on the go! They’re great for work lunches, hikes, picnics and more. The caesar dressing is made using tahini and goes so well with the seasoned chickpeas. Make with romaine lettuce or kale.
Ingredients
Scale
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 teaspoons olive oil
- 3/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika, optional
- 1/2 teaspoon salt
- 3–4 cups chopped romaine lettuce, 1 large head or 2 smaller heads
- 1/2 cup caesar dressing (I used my dairy free Tahini Caesar Dressing recipe)
- 1/2 cup freshly shredded, or shaved, parmesan cheese (I like the big shards for this recipe)
- 1 cup croutons, I like to crush mine up a little bit so they are in smaller pieces
- 1 ripe avocado, mashed with a fork (optional)
- 2–3 large wraps
Instructions
- Rinse and drain your chickpeas and then pat them dry. Heat a large skillet over medium heat and add a couple teaspoons of olive oil. Next, add in the chickpeas, paprika, garlic powder, onion powder and salt. Mix everything together and let cook until chickpeas are warmed through and getting crispy, about 5 minutes.
- Add your chopped romaine lettuce to a medium sized bowl and toss with about 1/3 – 1/2 cup of the caesar dressing. Next, add in the parmesan cheese and croutons and give another quick mix.
- Lay your wrap on a clean, flat surface. Spread the bottom with a big spoonful of the mashed avocado and then top with about 1/3 of the chickpeas. Top the chickpeas with a few big spoonfuls of the Caesar salad mix and carefully fold the sides of the wrap in and roll up tightly. I like to place my wrap, fold side down, in a hot pan with a little cooking spray to help seal everything in, it’s totally optional though. Cut wrap in half and enjoy!
Notes
Feel free to add extra veggies, like red onion and tomato if you like.
- Prep Time: 20 mins
- Cook Time: 5 mins
- Category: Lunch, Vegetarian
- Method: stovetop
- Cuisine: American
This is a great recipe!!
Thank you so much, Tracy! 🙂