We love these Vegan Caeser Salad Wraps so much in our house. My husband who is definitely not a salad guy calls this one of his all time favourite things to eat. I have to admit that I usually quadruple the dressing recipe because what the heck am I going to do with the rest of the opened package of silken tofu before it goes bad (right?) and well..we will easily scarf through the remainder of it smothered on side salads with our supper for the next 3 or 4 nights. Follow the recipe or double, triple, quadruple the recipe as needed. We love these wraps for lunch or dinner and because the kids actually don’t complain when I make these, we eat them often. Make the dressing and croutons ahead of time and then throw these together in minutes. 
Prepare your croutons and caeser dressing ahead of time and have lunch or dinner ready in minutes!
Croutons: Preheat oven to 325 F. Whisk olive oil, syrup, salt and pepper in a large bowl. Add cut bread cubes and toss gently to coat. Bake for about 25 minutes until crisp and golden, flipping every 10 minutes. Remove from oven and set aside to cool (You can keep these in a covered container on your countertop for days).
Caesar Dressing: Add your silken tofu, olive oil, garlic, lemon juice, apple cider vinegar, dijon mustard, miso, salt and pepper to a food processor and blend until smooth.
Gardein tenders: Cook as per package directions. When done, remove from oven and slice into bite sized pieces.
Meanwhile, prepare your lettuce and cherry tomatoes in a large bowl. Add your Gardein, croutons, and dressing and toss to combine. 
Add the filling to your whole wheat wrap and enjoy!
Adapted from Coscarelli. Chloe. “Caesar Salad with Maple-Wheat Croutons”. Chloe’s Kitchen.
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- Croutons:
- 6 slices of whole grain bread cut into cubes
- ¼ cup olive oil
- 1 tbsp maple syrup
- ½ tsp salt
- ⅛ tsp pepper
- Caesar Dressing:
- ¼ cup silken tofu
- ¼ cup olive oil
- 2 cloves garlic
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1 tbsp miso paste
- 1 tsp salt
- ¼ tsp pepper
- The rest:
- 1 package whole wheat wraps
- 1 head of romaine lettuce roughly chopped
- 1 package of Gardein Crispy tenders
- 1 cup of cherry tomatoes, halved
- Prepare your croutons and caeser dressing ahead of time and have lunch or dinner ready in minutes!
- Croutons:
- Preheat oven to 325 F.
- Whisk olive oil, syrup, salt and pepper in a large bowl. Add cut bread cubes and toss gently to coat.
- Bake for about 25 minutes until crisp and golden, flipping every 10 minutes.
- Remove from oven and set aside to cool (You can keep these in a covered container on your countertop for days).
- Caesar Dressing:
- Add your silken tofu, olive oil, garlic, lemon juice, apple cider vinegar, dijon mustard, miso, salt and pepper to a food processor and blend until smooth.
- Garden tenders:
- Cook as per package directions. When done, remove from oven and slice into bite sized pieces.
- Meanwhile, prepare your lettuce and cherry tomatoes in a large bowl.
- Add your Gardein, croutons, and dressing and toss to combine.
- Add the filling to your whole wheat wrap and enjoy!
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