Chicken & White Bean Caesar Wraps
with Baby Lettuce Salad & Lemony Dressing
All hail this ten-minute (10!) vegan salad wrap dinner idea! It’s light, creamy, and bursting with crisp textures and bright flavors. You’ll season white beans, tomato, and cucumber, then whip up a bright, creamy, and just a little spicy homemade “faux Caesar” dressing. Then it’s time to wrap! Layers of creamy beans, juicy tomato, crisp cukes, and dressed baby lettuce mingle in warm tortillas. Add a lemony side salad sprinkled with almonds for a vegan dinnertime coup the likes of which Brutus would be proud.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Cannellini Beans
1 unit
Tomato
1 unit
Mini Cucumber
1 unit
Lemon
1 unit
Baby Lettuce
2 unit
Flour Tortillas
(Contains Soy, Wheat)
4 tablespoon
Vegan Mayo
1 teaspoon
Garlic Powder
1 teaspoon
Hot Sauce
2 teaspoon
Dijon Mustard
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
½ ounce
Sliced Almonds
(Contains Tree Nuts)
10 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
1 tablespoon
Olive Oil
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Drain and rinse beans. Halve tomato; thinly slice into half-moons. Slice cucumber into rounds. Quarter lemon. Trim and discard root end from lettuce; separate leaves. Reserve a few whole leaves for wraps; chop remaining lettuce into bite-size pieces.
• In a large bowl, combine beans, tomato, and cucumber; season generously with salt and pepper. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
Pat chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board.
• In a small bowl, combine mayonnaise, garlic powder, hot sauce, half the mustard, 1½ tsp soy sauce, and juice from half the lemon (for 4 servings, use all the mustard, 3 tsp soy sauce, and juice from whole lemon). Season generously with pepper. TIP: If dressing seems too thick, add water 1 tsp at a time until mixture reaches a drizzling consistency. • In a separate small bowl, whisk together 1 TBSP olive oil (2 TBSP for 4), juice from remaining lemon wedges, salt, and pepper.
• Place tortillas on a clean work surface. Spread tortillas with half the Caesar dressing. Place filling on the bottom third of each tortilla. Top with lettuce leaves and drizzle with as much remaining Caesar dressing as you like. • Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps. Wipe out bowl. • In bowl used for filling, toss chopped lettuce with lemony dressing and almonds. • Halve wraps on a diagonal; divide between plates. Serve with salad on the side.
Slice chicken crosswise; add to tortillas along with filling.
Chicken is fully cooked when internal temperature reaches 165°.
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