"Chicken" Caesar Salad Wraps

Crisp romaine lettuce, plant-based chicken strips, hard-boiled eggs, and Parmesan cheese tossed in a creamy Caesar dressing, all wrapped in a soft whole wheat tortilla.

• Prep: 15 min
• Cook: 5 min
• Total: 20 min
• Servings: 4.5
• Cuisine: American
• Difficulty: Easy
• Cost: $5.02/serving

Dietary

• Vegetarian
• High-Protein
• Nut-Free
• Pescatarian
• Low-Sugar

Tags

• quick
• fresh
• savory
• healthy
• no-cook

Ingredients

• 1 tablespoon olive oil
• 16 ounce plant-based chicken strips
• 9 eggs (large, hard-boiled, sliced)
• 6 cup romaine lettuce (chopped)
• 1 cup cherry tomatoes (halved)
• 0.5 cup Parmesan cheese (grated)
• 0.5 cup Caesar dressing
• 9 whole wheat tortillas
• 0.25 cup croutons

Instructions

1. If plant-based chicken strips are not pre-cooked, pan-fry them in olive oil over medium heat for 5 minutes until heated through and lightly browned. Slice if large. Hard-boil eggs if not already prepared, then slice.
2. In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, sliced plant-based chicken strips, and sliced hard-boiled eggs.
3. Add grated Parmesan cheese and Caesar dressing to the bowl. Toss gently to coat all ingredients evenly.
4. Warm the whole wheat tortillas briefly. Spoon a generous amount of the Caesar salad mixture onto each tortilla. Add croutons if desired.
5. Fold the tortillas into wraps and serve immediately.

Notes

To keep fresh for meal prep, store the salad mixture and tortillas separately and assemble just before eating. Caesar dressing often contains dairy, ensure you select a plant-based option if strictly adhering to dairy-free.

Nutrition (per serving)

• Calories: 480
• Protein: 33.6 g
• Carbohydrates: 38.5 g
• Fat: 23.1 g
• Fiber: 7.5 g
• Sodium: 790 mg
• Saturated Fat: 5.5 g
• Sugar: 5 g
• Cholesterol: 240 mg