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+ servings
4 from 1 vote

Vegan Chickpea Caesar Wraps

Author - Gena Hamshaw
Yields: 2 servings


For the vegan cashew Caesar dressing

  • 1/2 cup raw cashews, soaked for at least 2 hours and drained
  • 1/3 cup water
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, roughly chopped
  • 1 tablespoon capers
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 tablespoons red wine vinegar
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons nutritional yeast

For the wraps

  • 1 cup cooked chickpeas
  • 3 cups roughly chopped romaine lettuce
  • 2 cups Tuscan (lacinato) kale, washed, stemmed, and torn into strips or pieces
  • 1 tablespoon capers, mostly drained (a little of the liquid is fine)
  • 2 large, whole wheat or regular wraps (I recommend at least 8-10" diameter for easy wrapping!)
  • optional additions: cherry tomatoes, 1/4 cup chopped vegan bacon, a handful of chopped, sun-dried tomatoes, or additional veggies of choice


  • First, prepare the dressing by adding all of the dressing ingredients to a powerful speed blender or food processor. Blend or process till smooth (1-2 minutes). You should have a scant cup dressing; you won't need all of it for two wraps. Dressing will keep in an airtight container in the fridge for up to 5 days.
  • Chop the greens well with a chef's knife (or pulse them in the food processor to make chopping fast). Throw them in a bowl. Add the chickpeas, capers, and anything else you'd like to add to the wrap, along with 1/4-1/3 cup of the dressing. Mix well.
  • Divide the filling along the center of two wraps (or save half for tomorrow). The filling should be arranged vertically. Tuck the top and bottom over the filling, then cover it with the right side of the wrap. Tuck the wrap over the filling well, then roll it up from right to left. Slice in half and serve.