Vegan Caesar Salad Wrap
BY FOLLOW YOUR HEART | EASY | VEGAN | GLUTEN-FREE
INGREDIENTS
Croutons:
- 4 slices your favorite gluten-free bread, cut into square-inch cubes
- 2 tbsp salt
- 1 tbsp garlic powder
- 1 tbsp parsley flakes
- 1 tbsp oregano
- 1 tbsp fresh ground black pepper
- 3 tbsp olive oil
For the wrap
- 8oz plain tempeh, cubed
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tbsp garlic powder
- 1 tbsp black pepper
- ¾ cup Follow Your Heart Organic Vegan Caesar Dressing
- ¼ cup Follow Your Heart Dairy-Free Parmesan Shredded, plus more for serving
- ½ tsp garlic powder
- ¼ tsp black pepper
- 3-4 cups Romain lettuce, roughly chopped 4 gluten-free tortillas
INSTRUCTIONS
- Preheat oven to 350°F. Toss cubed bread in spices and olive oil. Arrange on a rimmed baking sheet and place in oven. Toast for 7 minutes, flip over, then toast for additional 4-5 minutes. Remove and let cool
- Toss tempeh in olive oil, salt, 1 tbsp garlic powder, 1 tbsp black pepper, let marinate for 20 minutes. Heat a skillet over medium heat, add tempeh, and cook, stirring frequently for 5-7 minutes, or until tempeh has a nice golden color. Remove from pan and let drain on paper towels.
- In a large mixing bowl, toss Caesar dressing, Parmesan, garlic powder, and black pepper. Mix thoroughly. Add in lettuce, croutons, and tempeh. Toss to combine well.
- Heat a large skillet over medium heat. Warm tortillas 1 minute per side or until soft and warm. Spoon about ⅔ cup of salad mixture in the middle of each tortilla, sprinkle with additional parmesan (if desired), roll up tightly.
- Cut in half and serve!
Vegan Caesar Salad Wrap
BY FOLLOW YOUR HEART | EASY | VEGAN | GLUTEN-FREE
