This Caesar wrap combines the best parts of a Caesar salad in a soft tortilla. Easy, fresh, and flavorful, it's a perfect make-ahead lunch!
Meet my favorite Caesar wrap recipe! It combines everything I crave about a classic Caesar salad—crisp lettuce, nutty Parmesan, and a creamy, tangy dressing—in a soft tortilla for a make-ahead lunch or easy dinner. Like in my kale Caesar salad recipe, there are a few extras in here too. You’ll find chickpeas for protein, avocado for creamy texture, and kale, radicchio, and onion for crunch.
I’ll be making this recipe for healthy lunches all spring. I love that it’s super satisfying, yet fresh, and packed with bold, briny flavor. I hope this Caesar wrap becomes one of your go-to lunches too!
Why You’ll Love This Caesar Salad Wrap
- The homemade dressing brings the flavor. I give you two options: my 5-minute, stir-together classic Caesar dressing or this vegan Caesar dressing with cashews. Both are creamy, tangy, briny, and delicious!
- Cleanup is a breeze. To make this wrap, I use the chopped salad method that went viral on social media. Instead of cutting up each ingredient separately, you layer them all on a cutting board, drizzle on the dressing, and chop! No mixing bowls required.
Caesar Wrap Ingredients
Here’s what you’ll need to make this Caesar wrap recipe:
- Chopped romaine lettuce, kale, and radicchio – These leafy greens make up the wrap’s salad filling. I love the mix of the crisp romaine with the hearty kale and bitter radicchio!
- Chickpeas – For protein! They’re my veggie sub for the meat in a classic chicken Caesar wrap.
- Avocado – For creamy texture.
- Red onion – For savory flavor and crunch.
- Shaved Parmesan cheese – For nutty, umami flavor.
- Lemon wedge – I squeeze lemon juice over the salad filling for bright flavor.
- Flour tortilla – Look for ones that are at least 12 inches (sometimes called burrito-size) so that you can fit all the filling into the wrap.
- Caesar salad dressing – Make this Caesar dressing with a mayo base, or blend up this vegan Caesar dressing for a plant-based alternative.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make a Caesar Wrap
First thing’s first: decide which dressing you want to make! Stir together my classic homemade Caesar dressing or blend up this vegan Caesar dressing made with cashews and capers.
Next, chop the salad filling. Layer the greens, chickpeas, avocado, red onion, and Parmesan on a cutting board. Season with lemon juice, salt, and pepper, and drizzle generously with the dressing.
Use a large, sharp knife to chop the filling into bite-size pieces, mixing it together as you chop.
Finally, wrap it up! Load the filling into a soft tortilla and roll to close. Slice in half and enjoy!
Recipe Variations
- Make it vegan. Use my vegan Caesar dressing. Skip the cheese, or use my vegan Parmesan instead.
- Add extra veggies. Add a few cherry tomatoes or radishes to the salad filling!
- Add croutons. I personally think they’re not necessary with the tortilla and chickpeas, but if you’re a Caesar salad purist, feel free to toss them in!
How to Store Caesar Salad Wraps
These Caesar salad wraps are a great make-ahead lunch or dinner.
- Prep the wraps ahead: Fully assemble and wrap tightly in foil or plastic wrap. Store in the fridge for up to 1 day.
- Prep the dressing ahead: Make the dressing on the weekend so you can easily assemble wraps throughout the week. Both options keep well in the refrigerator for up to 5 days.
More Sandwiches and Wraps to Try
If you love this Caesar wrap recipe, try one of these sandwiches or wraps next:
Caesar Wrap
Ingredients
- 6 small romaine lettuce leaves
- 1 curly kale leaf, stemmed
- 2 radicchio leaves
- â…“ cup cooked chickpeas, drained and rinsed
- ½ avocado
- ¼ cup sliced red onion
- Parmesan shavings, optional
- Lemon wedge, for squeezing
- Sea salt and freshly ground black pepper
- Homemade Caesar Dressing or Vegan Caesar Dressing, for drizzling
- 1 12-inch flour tortilla
Instructions
- Place the romaine, kale, radicchio, chickpeas, avocado, and red onion on a cutting board. Top with shaved Parmesan, if using, and squeeze with lemon juice. Season with sprinkles of salt and pepper.
- Drizzle generously with the dressing and roughly chop everything on the cutting board, mixing it together as you chop.
- Load the salad mixture into the tortilla and fold to close. Serve with more dressing on the side.
