Tasty vegetarian Caesar wraps with avocado and crispy, smoky chickpea croutons! Delicious and easy, you can use a premade Caesar dressing or my own dressing recipe which is anchovy free and yogurt based.
2headslittle gem lettuce, rinsed, leaves separated but left whole - if you don't have any little gem lettuce, just chop Romaine into large pieces
4Tbspshaved parmesan or pecorino style cheese, see notes
1lemon , zested - this is optional, if you don't love the taste of lemon you can leave it out
Chickpeas
1canchickpeas, drained
1tspsmoked paprika
1tsphoney
0.5tspgarlic powder, or 1 minced clove of fresh garlic
Yogurt Caesar Dressing
¼cup(60ml)greek yogurt
2tspextra virgin olive oil
½clove garlic
½lemon, juiced
2tspcapers, in brine
½tspdijon mustard
2Tbspgrated parmesan or pecorino style cheese
Instructions
First, prepare the dressing by blending all ingredients until smooth and creamy. Set aside.
1/4 cup greek yogurt, 2 tsp extra virgin olive oil, 1/2 clove garlic, 1/2 lemon, 2 tsp capers, 1/2 tsp dijon mustard, 2 Tbsp grated parmesan or pecorino style cheese
Heat some olive oil in a frying pan, and add the chickpeas. Allow them to sit for about 1 minute, undisturbed, to give the bottoms a chance to crisp up a little.
1 can chickpeas
Add the smoked paprika, garlic powder and the honey to the pan, and mix through until they're well coated, the honey has dissolved into the pan, and the chickpeas are nicely browned in places.
Now leave the chickpeas to cool down a little while you prep all the remaining ingredients. Just before you start assembling your wraps, check how pliable the wraps feel out of the packaging. If you're not sure they'll be easy enough to wrap, microwave them for 15 seconds to soften them up.
4 large flour tortilla wraps
Toss the lettuce leaves in some of the caesar dressing (don't use all of it, just enough for them all to get a light coating and then save the rest for drizzling). Place 2-3 leaves on a tortilla.
2 heads little gem lettuce
Add the avocado, shaved cheese, and a few pinches of lemon zest.
2 small avocados, 4 Tbsp shaved parmesan or pecorino style cheese, 1 lemon
Finally, scoop some chickpeas on top and add an extra drizzle of dressing.
Wrap the tortilla as tightly as you can, and slice.
Notes
Cheese - Because parmesan uses animal rennet, I use a generic Italian hard cheese that is made with vegetarian rennet or a vegetarian friendly pecorino.