This is a post that I’ll alternatively title “things I miss from ‘before'”. Chicken Caesar wraps and chicken Caesar salads contain the big “no-nos” as far as my digestive tract is concerned: gluten, dairy and eggs. This is an incredibly simple recipe and delicious as well as being higher protein and lower fat than the traditional stuff.
I was inspired because I got some rad chili tortillas from the YummyMunch Bakery and decided we needed to have some Caesar wraps. Now, you might already know I’m not a fan of greasy oily things or fish smells so no cups of olive oil or anchovy paste in this recipe. In your blender or food processor combine the following:
juice from 1 lemon (at least 3 tbsp)
1 tsp to 1 tbsp Dijon mustard depending on the variety
1 block of silken tofu
2 tbsp garlic salt
1 tbsp onion salt
1 tbsp Italian seasoning
2 heaping tbsp nutritional yeast
syrup or sweetener as needed
salt and pepper to taste
Blend until smooth, adjust the seasonings as necessary. Be careful you pick Dijon mustard for your Ceasar dressing: some mustards will make your dressing taste weird. This is a low fat, no cholesterol and high protein version of your favorite with all the creamy texture and great flavor.
We combined it with soy curls prepared according to the package directions and baked until crispy, spinach, tomato and Eat in the Raw vegan parmesan and wrapped it up in Hayle’s red chili tortillas for a healthy vegan dinner. It was quite a treat!
This is Brent and Christie, signing off.