These Caesar wraps combine the best parts of a Caesar salad in a soft tortilla. It’s the perfect lunch prep that’s easy, fresh, and full of flavor!
Check out my favorite Caesar Wrap recipe! Combine my favorite classic Caesar salad (crunchy lettuce, nutty Parmesan cheese, and creamy, tangy dressing) in a soft tortilla for a make-ahead lunch or quick dinner. Like my Kale Caesar Salad recipe, this one has a few extra ingredients. You’ll find chickpeas for protein, avocado for a creamy texture, and kale, radicchio and onions for a crunchy texture.
Let’s make this recipe for healthy lunches all spring long. I love that it’s super satisfying yet fresh, bold and full of salty flavor. I hope this Caesar Wrap becomes one of your lunch options!
Why You’ll Love This Caesar Salad Wrap
- Homemade dressing adds flavor. I present two options: Simmer together for 5 minutes to make classic Caesar dressing or vegan Caesar dressing with cashews. Both are creamy, tangy, salty and delicious!
- Cleaning is very easy. To make these wraps, I use the chopped salad method that’s gone viral on social media. Instead of chopping each ingredient separately, just layer them all on a cutting board, drizzle with dressing, and chop! No mixing bowl required.
Scissor Wrap Materials
Here’s what you need to make this Caesar wrap recipe:
- Chopped romaine lettuce, kale, radicchio – These leafy greens make up the salad filling of the wrap. I love the combination of crunchy romaine, hearty kale, and bitter radicchio!
- chickpeas – For protein! They are a veggie sub for the meat in a classic chicken Caesar wrap.
- avocado – You want a creamy texture.
- red onion – I want a nutty taste and crunchiness.
- shaved parmesan cheese – Nutty and savory taste.
- lemon wedges – Squeeze lemon juice into the salad filling for a refreshing taste.
- flour tortilla – Look for one that is at least 12 inches long (also known as burrito size) so you can fit all of the contents into the wrap.
- caesar salad dressing – Make this Caesar dressing with a mayonnaise base or mix this vegan Caesar dressing for a plant-based alternative.
- and salt and pepper – To make every flavor stand out!
Find the full measured recipe below.
How to Make a Caesar Wrap
First, decide what kind of dressing you want to make! Mix up my classic homemade Caesar dressing or mix up my vegan Caesar dressing made with cashews and capers.
Next, chop the salad filling. Layer the vegetables, chickpeas, avocado, red onion, and Parmesan cheese on a cutting board. Season with lemon juice, salt, and pepper and drizzle generously with the dressing.
Using a large, sharp knife, cut the filling into bite-size pieces and mix together as you chop.
Finally, finish! Add the filling to the soft tortilla and roll it closed. Cut it in half and enjoy!
Recipe Variations
- Make it vegan. Try my vegan Caesar dressing. Skip the cheese or use vegan Parmesan cheese instead.
- Add vegetables. Try adding a few cherry tomatoes or radishes to your salad filling!
- Add croutons. Personally, I don’t think the tortillas and chickpeas need it, but if you’re a Caesar salad purist, feel free to add it in!
How to Store Caesar Salad Wraps
These Caesar Salad Wraps are great for making ahead for lunch or dinner.
- Prepare your wrap in advance. Fully assembled and tightly wrapped in foil or plastic wrap. Store in the refrigerator for up to 1 day.
- Prepare the dressing in advance. You can make the dressing over the weekend and easily assemble the wraps throughout the week. Both options keep well in the refrigerator for up to 5 days.
Try more sandwiches and wraps
If you like this Caesar wrap recipe, try one of these sandwiches or wraps:
Scissor Wrap
serve 1
- 6 small romaine lettuce leaves
- 1 curly kale leaves, stemmed
- 2 radicchio leaves
- ⅓ cup cooked chickpeas, Drained and rinsed
- ½ avocado
- ¼ cup thinly sliced red onion
- Parmesan Cheese Shavings, optional
- lemon wedges, to squeeze
- Sea salt and freshly ground pepper
- Homemade Caesar Dressing or Vegan Caesar Dressing, for drizzle
- 1 12 inch flour tortilla
Prevent your screen from going dark
Place romaine, kale, radicchio, chickpeas, avocado, and red onion on a cutting board. Top with shredded Parmesan cheese, if using, and squeeze over lemon juice. Season with salt and pepper.
Drizzle generously with the dressing, roughly chop all the ingredients on the cutting board and mix well.
Place salad mixture into tortilla and fold closed. Serve with more dressing on the side.
This nutritional information table is estimated based on 2 tablespoons and 1 wrap of traditional dressing.
