Caesar salad is one of my favorite salads, it’s light, refreshing and full of flavor. Instead of using chicken in our salad, we marinated and cooked up some tasty mushrooms which complemented the salad perfectly.
We took our salad to the next level by wrapping it up in a Sunfood coconut wrap. These wraps are so simple, healthy, and super tasty.They are made with minimal ingredients, and the flavor of them also complements the salad perfectly.Sunfood has a few different flavors of coconut wraps including turmeric and moringa for an extra boost of health. We used their original wraps for these Caesar salad wraps, but any of them would be perfect for this.
We also brought this Caesar salad wraps to the next level with some easy as heck homemade croutons, our 4-ingredient cashew Parmesan cheese, AND homemade Caesar dressing. Yup, we went there. All three are simple to make and add the perfect flavor to this meal. Instructions for each are in the recipe card, don’t you worry! While these wraps are light and refreshing, they’re also super filling, which we love! We definitely encourage you make these for yourself and experiment with the Sunfood coconut wraps with different fillings!
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In a small pan or cast iron skillet or skillet of choice over medium heat, add in 2 tablespoons of vegetable broth along with the chopped mushrooms. Sprinkle over all of the seasonings and mix until well coated. the vegan butter over medium heat. If you have a grill press, we like to pop that on top of the oyster mushrooms as they cook, but it is not necessary. Cook for about 6 minutes total, mixing often and adding vegetable broth (2 tablespoons at a time) to prevent burning. We used a total of 1/3 cup. Adjust seasonings to taste and set aside when cooked.
Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone baking mat. In a large bowl, whisk together the melted vegan butter and seasonings until uniform. Add in the bread cubes and mix to fully coat the bread pieces. Pour onto the lined baking sheet and place into the oven for 8 to 10 minutes or until golden. Remove from the oven and cool.
In another large bowl, add in the chopped romaine, dill, Caesar dressing, cucumbers, tomatoes and vegan parmesan cheese. Add in the cooked mushrooms as well as the croutons and mix until everything is well combined.
Grab a coconut wrap and fill it with about 1/2 cup filling. The number of wraps you make will depend on how stuffed each one is. Continue until you have stuffed the wraps as desired.
If you would like, you can use 1/2 tablespoon of vegan butter in place of the vegetable broth. We wanted to keep this oil-free so that is why we did not include it.
You can also opt for white or apple cider vinegar.
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Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie