Vegan Kale Chick’n Caesar Wrap Ⓥ

INGREDIENTS:

WRAPS & KALE CAESAR:

• 4 large wraps of choice
• 6 cups of washed, dried, chopped & masssaged (dont’ forget to massage it) kale; you can use any lettuce you want of course
• 1 cup cherry tomatoes, halved
• 1/2 red onion, diced
• 1 cucumber, diced
• 1 avocado, diced
• 1 bunch green onion, diced

Vegan Caesar Dressing

• 1/2 cup vegan mayo
• 1/2 lemon, juice only
• 4 garlic cloves, minced
• 2 tbsp vegan worcestershire sauce
• 2 tsp dijon mustard
• 1 tsp capers
• 1/2 tsp salt
• 1/4 tsp pepper

Soy Curls Chick’n

• 2 cups of uncooked soy curls
• 3 cups vegetable broth or water
• 4 tbsp olive oil
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp dried oregano
• 1/2 tsp thyme
• 1/2 tsp salt
• 1/4 tsp pepper

Optional: 1/2 cup of vegan croutons or 1/4 cup of crispy onions for a little bit of crunch.

METHOD:

• Add the soy curls to a bowl with the vegetable broth or water to rehydrate them. Let them soak for 10-15 minutes & press them occasionally in the bowl. Preheat oven to 425°F. Line a large baking tray with silicone mats or spray lightly with cooking spray.
• Next, prepare the dressing by mixing all of the ingredients together in a bowl with a whisk & then put it in the fridge once it is done until you are ready to assemble the wraps.
• Prepare the salad. Wash, dry, massage & chop the kale. You can use whatever you want in the salad, I used, cherry tomatoes, red onion, cucumber, green onion & avocado. YUM!
• Drain & press the soy curls to remove the broth & add them to a bowl with the olive oil & seasonings & toss well to coat. Lay the seasoned soy curls flat on the sheet pan & bake for 20-25 minutes.
• Assemble the wraps. Add the kale salad, some dressing, some cooked & seasoned soy curls & croutons or crispy onions to your wrap, roll it up tight, cut it in half & eat it right away! Enjoy!