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Tempeh Buffalo Caesar Wrap

A delicious vegan tempeh Buffalo Caesar wrap. This nutritious wrap is made with a simple tahini Caesar salad dressing, homemade (or store-bought) vegan Buffalo sauce, croutons, lettuce, tempeh and your favorite tortillas.
Course lunch
Cuisine vegan
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 pack tempeh, sliced
  • 4 handfuls leafy greens of choice
  • 4 12" flour tortillas

Homemade Buffalo Sauce

  • 1/3 cup hot sauce (I used Frank's RedHot sauce)
  • 1/4 cup vegan butter
  • 1 tablespoon white vinegar or white wine vinegar
  • 1/2 tablespoon sweet paprika
  • 1/4 teaspoon vegan Worcestershire sauce
  • 1/8 teaspoon garlic powder

Tahini Caesar Dressing

  • 4 tablespoons tahini
  • 3 tablespoons lemon juice
  • 2 small garlic cloves, finely minced
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon vegan Worcestershire sauce
  • 1/4 teaspoon sea salt
  • 1-2 tablespoons water, as needed

Homemade Croutons

  • 2 slices bread of choice
  • 1 tablespoon olive oil
  • Garlic powder, to taste
  • Salt, to taste

Instructions

  • Start by making the Buffalo sauce (or skip this step and use store-bought sauce): Add all the Buffalo sauce ingredients to a small saucepan over medium heat. Stir to combine. Once the vegan butter has melted, the sauce is well mixed and starts to bubble, remove from heat. Set aside.
  • Prepare the Caesar dressing (or use store-bought): In a small jar, whisk together all the Caesar dressing ingredients, except the water. Add water, a little at a time, until the sauce reaches your desired consistency (about 1-2 tablespoons).
  • Prepare the croutons (or use store-bought): Preheat the oven to 400°F. Cut the bread into little cubes and toss with the olive oil, garlic powder and salt on a baking sheet. Toast for 10 minutes or until golden and crispy. Remove from the oven and let the croutons sit on the baking sheet while you prepare the rest of the recipe.
  • Prepare the tempeh: Add the tempeh to a non-stick pan over medium heat. Stir in 1/3 cup of Buffalo sauce and toss to coat evenly. Cook 4-5 minutes on each side. Add more Buffalo sauce if needed during cooking or when serving.
  • Assemble the wraps: Serve each tortilla with a handful of lettuce, a few slices of tempeh, a generous drizzle of Caesar dressing and croutons. Enjoy!

Notes

This recipe makes 4 wraps with about 3 slices of tempeh each. You can make it into two wraps if you want more tempeh.
Store any leftover Caesar dressing and Buffalo sauce in the fridge, covered. The Buffalo sauce will stay fresh in the fridge for about 1 week and the Caesar dressing for up to 3 days (add water as needed later to serve the Caesar dressing).
For a quicker recipe, feel free to use store-bought vegan Buffalo sauce, Caesar dressing and/or croutons.
To make this recipe gluten-free, use gluten-free tortillas and croutons.
Feel free to add more vegetables, such as shredded carrots to your wrap.
This recipe might also work with tofu. Use extra-firm tofu instead of tempeh if preferred.
If you don't like spicy food, use less Buffalo sauce or simply cook the tempeh with a bit of oil, salt and garlic powder.