Vegan Caesar Wraps

Ingredients for 4 servings:

• 140 g soy milk (soy drink)
• 2 tsp mustard, vegan
• 1 tsp lemon juice
• 180 g rapeseed oil
• 3 dashes Worcestershire sauce, vegan
• 2 tsp cheese substitute (vegan Parmesan substitute) and some for sprinkling
• 2 tsp capers, finely chopped
• 1 pinch(s) lemon zest
• 1 garlic clove(s), finely chopped
• 1 carrot(s)
• 1 bunch(s) of cherry tomatoes
• 1 can of cooked white beans, approx. 425 ml
• 2 lettuce heart(s), e.g. B. Romaine lettuce
• 1 pack of flour tortilla(s)
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 24 minutes

In a tall bowl, combine the soy milk with the mustard, lemon juice, salt, and pepper. Add the rapeseed oil and blend with a hand blender until a mayonnaise-like cream forms. For the Caesar dressing, place the vegan mayonnaise in a separate bowl and add the Worcestershire sauce, chopped capers, Parmesan cheese substitute, finely chopped garlic, and lemon zest. Season to taste with salt and pepper, if desired, and mix everything lightly with a whisk. Peel and finely grate the carrot. Place the beans in a sieve and rinse with cold water. Wash the lettuce and shake dry. Quarter the cherry tomatoes. Heat the wraps in a slightly preheated pan, then remove and brush with the Caesar dressing. Top with lettuce leaves, add the white beans, grated carrots, cherry tomatoes, and a little more vegan Parmesan cheese, and form into an even roll. Of course, you can also fill the wraps with chicken, beef, or pork for a non-vegan version. Be creative and have fun! You can find the video for this recipe here: https://www.youtube.com/watch?v=_d7CY3dalhg