Crispy tempeh & chickpea caesar wrap
This crispy vegan Caesar wrap is loaded with smoky tempeh, golden roasted chickpeas, and a thick, creamy Caesar dressing. Finished with a punchy hemp Parmesan, it’s packed with flavour, texture, and a solid boost of omega-3 and B12. Perfect for a quick, high-protein plant-based lunch.
PREP TIME
5 minutes
COOK TIME
20 minutes
INGREDIENTS
34
Serves: 4
Ingredients
Crispy tempeh
- 1 whole1 whole1 whole Tempeh, grated
- 1 Tbsp1 Tbsp1 Tbsp Wheat-Free Tamari
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 0.5 tsp0.5 tsp0.5 tsp Smoked Paprika
- 0.25 tsp0.25 tsp0.25 tsp Garlic Powder - The Spice Lab
- 1 pinch1 pinch1 pinch Black Peppercorns, Ground Fresh
- 0.5 tsp0.5 tsp0.5 tsp Maple Sugar
crispy chickpeas
- 400 grams400 grams400 grams Chickpeas, drained and dried
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 0.5 tsp0.5 tsp0.5 tsp Oregano, Dried
- 1 pinch1 pinch1 pinch Maldon Sea Salt Flakes
caesar dressing
- 0.5 cup0.5 cup0.5 cup Vegan Mayo - Primal Kitchen
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice
- 1 tsp1 tsp1 tsp Dijon Mustard
- 1 tsp1 tsp1 tsp Capers, finely chopped
- 1 - 2 tsp1 - 2 tsp1 - 2 tsp Nutritional Yeast - Thrive Market
- 0.5 tsp0.5 tsp0.5 tsp White Miso Paste
- 1 clove1 clove1 clove Garlic, finely grated
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 1 pinch1 pinch1 pinch Black Peppercorns, Ground Fresh
hemp parmesan
- 0.5 cup0.5 cup0.5 cup Hemp Hearts
- 2 Tbsp2 Tbsp2 Tbsp Nutritional Yeast - Thrive Market
- 0.5 tsp0.5 tsp0.5 tsp Maldon Sea Salt Flakes
- 0.25 tsp0.25 tsp0.25 tsp Garlic Powder - The Spice Lab
- 0.25 tsp0.25 tsp0.25 tsp Lemon Zest
to assemble
- 1 bunch1 bunch1 bunch Baby Gem Lettuce
- 0.5 whole0.5 whole0.5 whole Cucumber, thinly sliced into ribbons
- 4 Tbsp4 Tbsp4 Tbsp Quick Pickled Red Onions (click for recipe), optional
- 4 pieces4 pieces4 pieces Flour Tortilla, wholewheat wraps
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prep the tempeh: Steam the grated tempeh for 5–10 minutes (optional but recommended).
- Toss with tamari, olive oil, smoked paprika, garlic powder, and pepper.
- Cook the tempeh: Pan-fry on medium-high heat until crispy and browned, stirring occasionally. Set aside.
- Cook the chickpeas: Toss with olive oil, oregano, salt, and pepper. Roast at 200°C for 20–25 minutes until golden and crispy.
- Make the dressing: Whisk together all dressing ingredients until smooth and creamy. Adjust to taste.
- Make the hemp Parmesan: Blend or pulse all ingredients into a fine, crumbly texture.
- Assemble the wrap: Lay a wrap, layer the lettuce, drizzle lightly with dressing. Sprinkle over the crispy tempeh and chickpeas. Sliced cucumber, pickled onions. Finish with hemp Parmesan and an extra drizzle of dressing.
- Wrap and serve: Roll tightly, slice, and enjoy.
Notes
•Grating the tempeh is key for maximum crispiness and flavour absorption •Don’t overdress the lettuce—keep it light to avoid soggy wraps •Hemp Parmesan adds omega-3s and B12 (if using fortified nutritional yeast) •Best eaten fresh while the tempeh and chickpeas are still crispy
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Nut Free Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 848 |
| Fat: | 53 g |
| Carbohydrates: | 78 g |
| Protein: | 26 g |
| Cholesterol: | 0 g |
| Sodium: | 1318 mg |
| Fiber: | 16 g |
| Sugars: | 9 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Crispy tempeh & chickpea caesar wrap”
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These sound absolutely scrumptious!!!!!
This wrap looks spectacular! I am definitely going to make this soon.