quinoa avocado caesar salad wraps
Stick that in a wrap and eat it.
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.
Notes
*Tofu bacon: Press a block of firm or extra firm tofu for 15 minutes to drain excess moisture. Slice into thin strips and set on a large baking sheet. In a bowl, whisk together 1/3 cup soy sauce, 2 tbsp maple syrup, 2 tsp smoked paprika, 1/2 tsp chili powder, and 1/4 tsp black pepper. Pour the marinade over the tofu strips, turning the strips over to coat both sides. Let sit 10-15 minutes. Bake at 450 for 20-25 minutes until crispy. You will need to add extra prep time for a batch of tofu bacon.
*To store: Wraps keep well in the fridge for up to 5 days, or in the freezer for up to a month. If freezing, omit the avocado and instead add to each wrap when serving.