Grilled chicken, crisp romaine, parmesan and croutons in a creamy Caesar dressing, rolled in a tortilla. This vegan version swaps in capers, cashews, tofu. Ready in about 30 minutes.
Prep 15 min Cook 15 min Serves 4 Easy
Ingredients
🧄Garlic1 clove, grated
🍋Lemon1/2
🫙Olive Oil1 tbsp
🍥Tofuextra-firm, in pieces
🥬Romaine Lettuce1 head, chopped
🌾Flour Tortillas4 large
🫙Mayonnaise1/3 cup
🫙Dijon Mustard1 tsp
🫙Cashewsfinely ground with salt (vegan parmesan)
Optional extras
🍞Croutons1 cup
🫙Capers1 tsp, chopped
Instructions
1
For this vegan version, use tofu for chicken, capers for anchovy paste, cashews for parmesan cheese wherever the steps mention them.
2
Season and grill or pan-sear the chicken until cooked through; rest and slice.
3
Whisk mayonnaise, lemon, garlic, mustard, anchovy and half the parmesan.
4
Toss romaine with the dressing, remaining parmesan and croutons.
5
Fill the tortillas with salad and chicken, roll tightly and slice in half.
Chef's tip
Warm tortillas or buns right before filling so they stay soft and pliable.
