Chopped ‘Chicken’ Caesar Salad

Ingredients

• 60-70 g plant-based ‘chicken’ shreds (e.g. Linda McCartney Chicken Shreds), cooked as per packet instructions 
• 1 large tortilla wrap 
• 40 g (approx) finely sliced romaine lettuce 
• 2 tbsp plant-based bacon bits (or 2 rashers plant-based bacon, cooked and finely chopped) 
• small handful tortilla chips, lightly crushed 
• 1 tablespoon nutritional yeast, for sprinkling 

For the Caesar Dressing 

• 2 tablespoon vegan mayonnaise 
• 1 tablespoon lemon juice 
• 1 teaspoon capers, finely chopped 
• 1 teaspoon caper brine 
• 1 small garlic clove, grated 
• 1 teaspoon soy sauce 
• 1 teaspoon maple syrup 
• 1 tablespoon nutritional yeast 

Method

Cook the plant-based chicken as per the packet instructions and leave to cool. Cut into small chunks if they are not pre-shredded. 

In a small bowl, whisk together the vegan mayonnaise, lemon juice, capers, caper brine, garlic, soy sauce, maple syrup, and nutritional yeast until smooth. 

In a large bowl, combine the cooked ‘chicken’ shreds, shredded romaine lettuce, plant-based bacon bits (if using), and crushed tortilla chips. 

Pour over the Caesar dressing and toss until everything is evenly coated. 

Lay the tortilla wrap flat and sprinkle the centre with the extra teaspoon of nutritional yeast. 

Spoon the filling onto the wrap, fold in the sides, and roll tightly. 

Slice in half and serve immediately while the tortilla chips are still crunchy.