Plant-based Chicken Caesar Wrap Using Mushrooms Recipe


Creamy, crunchy, classic vegan chicken caesar salad.

Lately, I’ve had a deep love for wraps. They are just so fresh and satisfying, and you can fill them up with whatever your heart desires. In this recipe I’m going to show my method for making vegan mushroom chicken, vegan caesar dressing, and homemade croutons.

The chicken in this caesar wrap is imitated with diced mushrooms coated in my buttermilk fried chicken dredging mixture, and then fried on low to medium heat.

Mushrooms do carry a distinct flavor to them, however when coated in a crispy flavored breading and combined with the flavors from the dressing, mushrooms work great in this recipe to substitute chicken.

*Update* This buttermilk fried mushroom chicken has been approved by non-vegans.

The dressing is made up mainly of cashews. If you are allergic to nuts, this could also work with the canned chickpeas, or any type of white bean. Vegan mayonnaise would also work well in this recipe.

You can replace the romaine lettuce for kale, spinach, or arugula for a more nutrient dense wrap. A great idea would be to make a spring mix of lettuce, kale, and spinach so you get a great combination of nutrients.

Homemade croutons are exceptionally better than anything you could buy at the store. Why? Besides the key level of freshness, these croutons have no preservatives or nasty weird chemicals.

But really, these are snack worthy. I took the liberty to add some fresh herbs from my garden, like basil and parsley, on top of the dried herbs required for the recipe. You can also replace the butter with olive oil if you prefer.

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Vegan Chicken Caesar Salad Wrap

  • Servings: 4 people
  • Difficulty: easy
  • Print

Creamy, crunchy, classic vegan chicken caesar salad.

Vegan Chicken Ingredients

– 1 cup mushrooms
– ½ cup vegetable oil
– 1 cup wet dredging mixture from Vegan Buttermilk Fried Chicken recipe
– 1 cup dry dredging mixture from Vegan Buttermilk Fried Chicken recipe

Dressing Ingredients

– ¼ cup cashews
– 1 teaspoon capers
– 1 teaspoon mustard
– 3 tablespoons water
– ½ lemon juice
– ½ teaspoon nutritional yeast
– salt and pepper to taste

Crouton Ingredients

– 3 slices sandwich bread
– ¼ cup melted butter
– ½ teaspoon garlic powder
– ½ teaspoon onion powder
– ½ teaspoon parsley
– ½ teaspoon oregano
– ½ teaspoon basil
– salt and pepper to taste

Wrap Ingredients

– 4 tortilla wraps
– 1 head romaine lettuce

Vegan Chicken Directions

1. Dice mushrooms and set up both wet and dry dredging mixtures.
2. Coat mushrooms in dry mixture, then wet mixture, then back to dry mixture.
3. Fry mushrooms on pan filled with vegetable oil at low to medium heat until both sides are golden brown.

Dressing Directions

1. Combine all ingredients in a blender until smooth.

Croutons Directions

1. Mix all ingredients except bread.
2. Dice bread into desired size.
3. Place bread on baking tray and evenly spread mixture over bread and mix evenly.
4. Place in oven at 350 degrees for 10 minutes, mix, and then bake again for 5-7 minutes.

Wrap Directions

1. Combine lettuce, dressing, croutons, and fried mushrooms.
2. Place ¼ of the salad onto a wrap and fold.
3. Repeat step 2 for the 3 remaining wraps.
4. Enjoy!


Per Serving: 1198 calories; 98.5 g fat; 62.1 g carbohydrates; 19.9 g protein; 164 mg cholesterol; 875 mg sodium.

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