These quick and easy vegan chicken wraps with vegan Caesar dressing make a delicious lunch or quick dinner. Vegan chicken, crispy Romaine lettuce, healthy veggies, and creamy Caesar dressing all wrapped up in a tortilla.

Two vegan chicken wraps with vegan Caesar, lettuce and veggies on a marble countertop.

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Why make this recipe

This vegan chicken wrap is a favorite in my house! My family loves vegan Ceasar salads topped with some diced vegan chicken and croutons, but when I want to turn it into a heartier meal, I make these vegan chicken wraps.

It works great for quick dinners or even packed school lunches!

Ingredients and substitutions

  • Tortillas – or any large wrap. You can also use pita bread or gluten-free wraps.
  • Vegan Chicken – To make it super easy, you can use vegan chicken patties like Boca brand or even Aldi has vegan chicken patties that you can fry up in minutes. You can also make my homemade vegan chicken strips, vegan shredded chicken, or vegan chicken patties, or see all of my ideas for vegan chicken substitutes.
  • Romain Lettuce – or any other crisp lettuce.
  • Veggies – (optional) I like to toss in a few sliced cherry tomatoes and sliced cucumber, but you can also add other veggies like sliced carrots or avocados.
  • Vegan Caesar Dressing – I like my classic vegan Caesar dressing or my oil-free tahini Caesar dressing. You can also use vegan ranch instead or even vegan buffalo sauce and make it a vegan buffalo chicken wrap instead.

Helpful tools

Frying Pan – to cook the vegan chicken in.

How to make a vegan chicken wrap

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Prep the ingredients

Step 1 – Pan Fry vegan chicken patties (or vegan chicken of choice) in 1 tablespoon of oil in a skillet for about 3-5 minutes on each side until crispy. Cut them into strips.

Step 2 – Wash, dry, and chop Romain lettuce into small pieces.

Step 3 – Wash and slice tomatoes and cucumbers or any other veggies of your choice.

Make the Caesar dressing

Step 4 – Put all of the ingredients for the Caesar dressing into a blender then blend for about 30 seconds and blend until creamy.

Vegan chicken wrap ingredients on a tortilla before wrapping it up.

Assemble the wraps

Step 5 – Warm the tortillas on a hot dry skillet for about 1 minute on each side until they are soft and flexible.

Step 6 – Place the tortillas on a plate with about 3/4 cup of vegan chicken strips, 3/4 cup of lettuce, 1/4 cup of veggies, and 2-3 tablespoons of vegan Caesar dressing. Fold up one or both sides of the tortilla and roll it into a wrap.

Pro Tips

  • Make these quick and easy by buying the premade frozen vegan chicken patties.
  • You can also buy premade vegan Caesar dressing if you want to save one more step. but I think that my recipe tastes better than any that I have found at the store.
  • Make these healthier by using my oil-free tahini dressing instead.
  • You can also add some sauteed chickpea croutons for a little crunch if you want.

How can I make this gluten-free?

To make this vegan chicken wrap gluten-free, you will need to be sure to use a gluten-free vegan chicken like Gardein Chicken Scallopini or rehydrated Buttler Soy Curls. Of course, you will also need to use a gluten-free wrap as well.

Storage and meal prep

Refrigerate – This vegan Ceasar chicken wrap will keep well in the fridge for about 24 hours in an airtight container. After that, it will start to get soggy.

Meal Prep – You can prep all of the ingredients and keep them separately in the fridge and simply assemble the wraps for lunches or dinners just before eating.

Vegan Caesar chicken wraps on a marble countertop with tomatoes in the background.

More easy vegan meals

Vegan chicken wrap recipe

Two vegan chicken wraps with Romain lettuce, veggies, and Caesar dressing on them on a marble countertop.
Diet
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5 from 2 rating

Vegan Chicken Wrap (with Caesar Dressing)

Yield: 4
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Author: Monica Davis
A vegan Caesar-style chicken wrap for quick and easy lunches and dinners.
Print Leave a Review Pin Recipe

Ingredients

For the vegan chicken wraps

  • 4 vegan chicken patties
  • 1 tablespoon oil
  • 4 large tortillas, or wraps
  • 3 cups Romain Lettuce, chopped
  • 1/4 cup tomatoes, sliced
  • 1/4 cup cucumbers , sliced

For the vegan Caesar dressing (or use store bought)

  • 1/2 cup oil
  • 1/4 cup soy milk, (or Ripple milk)
  • 2 teaspoons lemon juice
  • 2 teaspoons apple cider vinegar
  • 2 teaspoon Bragg's Liquid Aminos, or vegan Worcestershire sauce
  • 2 tablespoons nutritional yeast
  • 1 small clove garlic, or 1/4 tsp garlic powder
  • 1/2 teaspoon kelp flakes, (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1-4 tablespoons water
  • 1 teaspoon dijon mustard, (optional – my family prefers to leave it out)

Equipment

  • blender or immersion blender for the dressing
  • Frying pan

Instructions
 

Prep the ingredients

  • Pan Fry vegan chicken patties (or vegan chicken of choice) in 1 tablespoon of oil in a skillet for about 3-5 minutes on each side until crispy. Cut them into strips.
  • Wash, dry, and chop Romain lettuce into small pieces.
  • Wash and slice tomatoes and cucumbers or any other veggies of choice.

Make the Caesar dressing

  • Put all of the ingredients for the Caesar dressing into a blender then blend for about 30 seconds and blend until creamy.

Assemble the wraps

  • Warm the tortillas on a hot dry skillet for about 1 minute on each side until they are soft and flexible.
  • Place the tortillas on a plate with about 3/4 cup of vegan chicken strips, 3/4 cup of lettuce, 1/4 cup of veggies, and 2-3 tablespoons of vegan Caesar dressing. Fold up one or both sides of the tortilla and roll it into a wrap.

Notes

  • Make these quick and easy by buying the premade frozen vegan chicken patties.
  • You can also buy premade vegan Caesar dressing if you want to save one more step. but I think that my recipe tastes better than any that I have found at the store.
  • Make these healthier by using my oil-free tahini dressing instead.
  • You can also add some sauteed chickpea croutons for a little crunch if you want.
Tips about the dressing
  • The amount of water needed will depend on the type of soy milk that you use.
  • The protein in the soy milk gives the dressing a creamy texture.  If you choose to use a different type of non-dairy milk, it will not be as thick, so you can omit the water.
  • Make sure to use plain soy milk and not vanilla!
  • If you don’t want a slightly fishy flavor, omit the kelp flakes. 
Serving: 1wrap, Calories: 507kcal, Carbohydrates: 41g, Protein: 14g, Fat: 32g, Saturated Fat: 5g, Polyunsaturated Fat: 14g, Monounsaturated Fat: 12g, Trans Fat: 0.04g, Cholesterol: 1mg, Sodium: 1326mg, Potassium: 320mg, Fiber: 7g, Sugar: 4g, Vitamin A: 3184IU, Vitamin C: 5mg, Calcium: 139mg, Iron: 5mg
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