Vegan Gluten-Free Caesar Salad Wrap with Tempeh

by Oscar

Ingredients

For the 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

  1. 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
  2. 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.
  3. 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.
  4. Heat a large skillet over medium heat. Warm tortillas 1 minute per side or until soft and warm. Spoon about 2/3 cup of salad mixture in the middle of each tortilla, sprinkle with additional parmesan (optional), roll up tightly. Cut in half and serve!
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