Recipe0
← Back to recipes

Vegan White Bean Caesar Wraps with Baby Lettuce Salad & Lemony Dressing

All hail this ten-minute (10!) vegan salad wrap dinner idea! It’s light, creamy, and bursting with crisp textures and bright flavors. You’ll season white beans, tomato, and cucumber, then whip up a bright, creamy, and just a little spicy homemade “faux Caesar” dressing. Then it’s time to wrap! Layers of creamy beans, juicy tomato, crisp cukes, and dressed baby lettuce mingle in warm tortillas. Add a lemony side salad sprinkled with almonds for a vegan dinnertime coup the likes of which Brutus would be proud.

View recipe source
Easy Prep Quick Vegan Seasonal New lunches dinners lunch-sandwiches beach-day
Prep: 15 mins
Cook: 5 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 cannellini beans
  • 1 tomato
  • 1 mini cucumber
  • 1 lemon
  • 1 baby lettuce
  • 2 flour tortillas
  • 4 tbsp vegan mayo
  • 1 tsp garlic powder
  • 1 tsp hot sauce
  • 2 tsp dijon mustard
  • 2 tbsp soy sauce
  • 0.5 oz sliced almonds
  • salt
  • pepper
  • 1 tbsp olive oil
  • 2 cannellini beans
  • 2 tomatoes
  • 2 mini cucumbers
  • 2 lemons
  • 2 baby lettuces
  • 4 flour tortillas
  • 8 tbsp vegan mayo
  • 2 tsp garlic powder
  • 2 tsp hot sauce
  • 2 tsp dijon mustard
  • 2 tbsp soy sauce
  • 1 oz sliced almonds
  • salt
  • pepper
  • 2 tbsp olive oil

Instructions

  1. • Wash and dry produce.
    • Drain and rinse beans. Halve tomato; thinly slice into half-moons. Slice cucumber into rounds. Quarter lemon. Trim
    and discard root end from lettuce; separate leaves. Reserve
    a few whole leaves for wraps; chop remaining lettuce into
    bite-size pieces.
  2. • In a large bowl, combine beans, tomato, and cucumber;
    season generously with salt and pepper.
    • Wrap tortillas in damp paper towels and microwave until
    warm and pliable, 30 seconds.
  3. • In a small bowl, combine mayonnaise, garlic powder, hot
    sauce, half the mustard, 1½ tsp soy sauce, and juice from
    half the lemon (for 4 servings, use all the mustard, 3 tsp soy
    sauce, and juice from whole lemon). Season generously with
    pepper. TIP: If dressing seems too thick, add water 1 tsp at a
    time until mixture reaches a drizzling consistency.
    • In a separate small bowl, whisk together 1 TBSP olive oil
    (2 TBSP for 4), juice from remaining lemon wedges, salt,
    and pepper.
  4. • Place tortillas on a clean work surface. Spread tortillas with
    half the Caesar dressing. Place filling on the bottom third of
    each tortilla. Top with lettuce leaves and drizzle with as much
    remaining Caesar dressing as you like.
    • Fold up bottom side of each tortilla over filling, then fold over
    left and right sides toward the filling. Roll up tortillas, starting
    with filled sides, to form wraps. Wipe out bowl.
    • In bowl used for filling, toss chopped lettuce with lemony
    dressing and almonds.
    • Halve wraps on a diagonal; divide between plates. Serve
    with salad on the side.