These vegan Caesar wraps are loaded with crispy chickpeas, avocado, and a tangy tahini Caesar that tastes unbelievably close to the classic. Perfect for lunch or a snack, they’re ready in 30 minutes and easy to make, with no blender or special tools required!
Topped with avocado, juicy tomatoes, and a simple almond Parmesan, these Caesar lettuce wraps will disappear within minutes.
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Ingredient notes
Here are the key ingredients you’ll need for these wraps.
- Chickpeas: Cooked or canned will work. Pat them dry, but leave them slightly damp for spices to adhere. Chickpeas are the main protein source in our vegan chicken Caesar wraps.
- Spices: Season the chickpeas with salt, garlic powder, and smoked paprika.
- Tahini caesar: This vegan caesar dressing is made with tahini, fresh lemon juice, capers, mustard, garlic, and non-dairy milk (I prefer unsweetened almond milk).
- Almond parmesan: You will need almond flour, nutritional yeast, salt and garlic powder.
- Lettuce: Use a Romaine lettuce heart or a head of butterhead (Bibb or Boston) lettuce. If using butterhead, you may want to use double the leaves for each Caesar lettuce wrap, for sturdiness.
- Cherry tomatoes and avocado: Use for topping.
See the recipe card below for exact quantities.
Substitutions & variations
- Nut-free: Instead of almond flour, use hemp hearts for the vegan Parmesan.
- Capers: If you don’t have capers on hand for the tahini caesar dressing, you can use crumbled up seaweed like nori or dulse.
- Wraps: If you prefer a typical vegan sandwich wrap, place all the ingredients, including chopped lettuce, into a wrap like a gluten-free tortilla.
- Add protein: Replace the chickpeas with baked tofu, or use both for extra protein.
- Dressing: If you’re looking for a quicker vegan sauce recipe that’s still flavorful, try drizzling these wraps with lemon tahini sauce instead of the tahini Caesar dressing.
How to make chickpea Caesar wraps
Step 1: Toss the chickpeas in the spices.
Step 2: Roast the chickpeas until golden and crispy.
Step 3: Whisk together the tahini Caesar dressing in a small bowl.
Step 4: Mix together the almond Parmesan in a small bowl.
Step 5: Assemble the wraps by filling each lettuce wrap with chickpeas, toppings, dressing and almond Parmesan.
Storing
Store the roasted chickpeas separate from chopped veggies and lettuce. Cut the avocado right before serving, or coat with lemon juice to prevent browning.
Store almond Parmesan and tahini Caesar in separate airtight containers. Aside from avocado, components will last 4-5 days in the fridge.
The almond Parmesan will last up to 2 weeks in the fridge. Assemble the chickpea Caesar wraps when ready to eat.
More sandwiches and salads you’ll love
If you made this recipe, I’d love to hear from you! Don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ star rating and review below.
Pin it on Pinterest for later or share your recreations with me on Facebook or Instagram @zenandzaatar! 🥰 I can’t wait to see how you serve it!
Recipe
Vegan Caesar Wraps with Crispy Chickpeas
Ingredients
Lettuce Wraps
- 1 15 oz. can chickpeas
- ¼ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon smoked paprika
- ⅛ teaspoon chili powder optional
- 1 Romaine lettuce heart or 1 head of butterhead (Bibb or Boston) lettuce*
- 1 cup cherry tomatoes
- 1 avocado
Tahini Caesar Dressing
- ¼ cup tahini
- 3 tablespoon lemon juice
- 1 tablespoon water
- 1 teaspoon caper juice
- 1 teaspoon Dijon mustard or brown mustard
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 teaspoon capers minced or smashed
- 1 clove garlic grated
- 1 teaspoon maple syrup or agave, optional
- 2 tablespoon non-dairy milk unsweetened
Almond Parmesan
- ½ cup almond flour or almond meal, scant
- 3 tablespoon nutritional yeast
- ¼ teaspoon garlic powder
- ½ teaspoon sea salt
Instructions
- Prep the chickpeas for the wraps. Preheat oven to 400F. Rinse and drain chickpeas. Dry chickpeas with a towel or paper towels. Toss chickpeas with garlic powder, sea salt, smoked paprika, and chili powder if using, until thoroughly coated.1 15 oz. can chickpeas, ¼ teaspoon garlic powder, ½ teaspoon sea salt, ¼ teaspoon smoked paprika, ⅛ teaspoon chili powder
- Place spiced chickpeas on a baking sheet lined with parchment paper and bake for 20-25 mins, until crispy.
- Meanwhile, in a bowl, whisk together all ingredients for tahini Caesar dressing, except for the non-dairy milk, until smooth. Then, add the non-dairy milk and whisk again until combined.¼ cup tahini, 3 tablespoon lemon juice, 1 tablespoon water, 1 teaspoon caper juice, 1 teaspoon Dijon mustard, ¼ teaspoon sea salt, ⅛ teaspoon black pepper, 1 teaspoon capers, 1 clove garlic, 1 teaspoon maple syrup, 2 tablespoon non-dairy milk
- Mix all ingredients for almond Parmesan with a fork or whisk in a small bowl until well combined.½ cup almond flour, 3 tablespoon nutritional yeast, ¼ teaspoon garlic powder, ½ teaspoon sea salt
- Separate romaine lettuce heart or butterhead into lettuce leaves. These leaves will become the wraps for your toppings.* Cut the cherry tomatoes into halves or quarters. Chop the avocado into slices.1 Romaine lettuce heart, 1 cup cherry tomatoes, 1 avocado
- Assemble the chickpea Caesar salad wraps. Fill each lettuce wrap with crispy chickpeas, cherry tomatoes, and avocado slices. Drizzle with tahini Caesar dressing and top with almond Parmesan. Enjoy immediately!
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