quinoa avocado caesar salad wraps
It’s the time of the season for Caesar.
But really, when is it not the time for Caesar? I guess when he died. Probably not his best time.
So I got new glasses yesterday since I’m a dweeb and managed to pop the lens out of my previous pair. The frames are identical, but the prescription updated to adjust for my apparently worsening astigmatism. Holy shit, you guys. The clarity with which I can see is alarming. I feel like new colors and dimensions are gonna arise and I’ll gain some caliber of super human strength or live as long as Tom Bombadil or some shit.
Okay, not really. But I’m a little stunned at how badly my other glasses worked (guess that’s what I get for using a 4 year old rx) and probably how dirty they were, too. A smudge of superglue in the top right corner probably didn’t help matters.
Just a casual aside before we talk Caesar.
Those of ya’ll who’ve been around some time know I quite love Caesar anything, and probably know my store about childhood Red Lobster trips. Nothing earthshattering, but I considered myself a grown-ass kid when I was allowed to order a whole Caesar salad for myself. I don’t even think I cared about the croutons, it was all about the dressing: cheesy, a bit briny from anchovy, and always satisfying over a bed of cronchy romaine.
Taking my adoration and folding into a big tortilla with these Quinoa Avocado Caesar Salad Wraps. I stuff a little tofu bacon into the mix, but if you omit that step you’re looking at a totally no-cook, easy weeknight dinner or meal prep lunch fixture. Really great when the weather heats up and turning on the oven feels like sacrilege. Sneak a couple into your kids’ lunches, too, to ensure a healthy nibble during their midday break. Or during yours!
Undressin’ the Dressin’
I use this formula for Caesar dressing quite a lot, with little variation, so if you’ve read any of my other Caesar-themed recipes this probably looks pretty familiar to you.
I do not board the raw egg train for my dressing, instead creating a creamy finish with Greek yogurt and runny tahini. I use my food processor to blend these up with lemon, anchovy paste, dijon mustard, garlic cloves, and grated parmesan.
If you don’t have cooked quinoa on hand, take a bit to make a small batch. You only need 1 cup cooked for this recipe, but any leftovers go great with a number of bowls or salads otherwise, like yesterdays BBQ jackfruit burrito bowls as a swap for rice.
Toss together a quick salad of shredded romaine, quinoa, and drained chickpeas, along with some of the dressing. I like to sprinkle extra black pepper into the mix, too, since a peppery Caesar flavor is just…mwah.
A Dapper Wrap
I often take the extra time to bake some tofu bacon. Just a nice thing to have on hand in general and the salty smokiness compliments the cooling Caesar profile wonderfully. If you’re not a fan or don’t have the time, this recipe doesn’t suffer for its lack. You can also make regular bacon if you swing that way.
Grab a pack of big, burrito-sized flour tortillas and get stuffin’. I start with a small drizzle of dressing, then salad, crumbled tofu bacon, chopped fresh avocado, and a little swizzle of extra dressing. Fold up the wrap like you would a burrito. You can then slice it in half as is, or wrap in some foil or parchment and slice to eat immediately or store for later.
As far as storing goes, these keep really nicely in the fridge for up to 5 days, or frozen up to a month or so. I leave the avocado out if freezing, else it’ll go a weird brown and take on an extra bitter taste when thawed.
These guys are as simple as they come. Creamy salad, plenty of hearty plant-based protein thanks to chickpeas and quinoa, and of course the delightful tang of avocado. All my favorite shit wrapped into one. Nudge, nudge.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Don’t Stab Caesar, Eat Him (that’s weird):
Greek Salmon and Kale Orzo Caesar Salad
quinoa avocado caesar salad wraps
Ingredients
- 1 can chickpeas, drained
- 1 cup cooked quinoa
- 3 cups shredded romaine lettuce
- 6-8 strips tofu bacon ( recipe in notes) or regular bacon
- 2 avocados, chopped
- 8 large flour tortillas
tahini parmesan dressing
- 1/2 cup plain whole milk Greek yogurt
- 2 tbsp tahini
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tbsp dijon mustard
- 2 tsp anchovy paste
- 1/3 cup fresh parmesan cheese, grated
Instructions
- If you don't have leftover quinoa, prep a batch with your preferred cooking method. I usually just make some in the rice cooker. Let cool to room temperature.
- In a bowl or a food processor, combine the yogurt, tahini, lemon juice, dijon, anchovy paste, garlic cloves, parmesan, and a pinch of salt and pepper until smooth. Taste and adjust seasonings as needed.
- In a large bowl, toss together the quinoa, chickpeas, romaine and about 1/4 cup of dressing until everything is well incorporated.
- Set a tortilla on a flat surface. Spread a little dressing on the bottom, then top with salad, crumbled tofu/regular bacon, and avocado slices. Drizzle more dressing, then fold burrito-style. Wrap in foil or parchment paper if desired. Repeat until all ingredients are used.
- Serve each wrap with additional dressing.
