Un-Caesar Salad Wrap with Eggplant Bacon

Skip the preservatives and sugar often added to traditional Caesar dressings - here we make a high-fiber, real-food Caesar-style dressing and use it in these satisfying wraps for grab-and-go lunches or lazy dinners.
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Un-Caesar Salad Wrap with Eggplant Bacon

Un-Caesar Salad Wrap with Eggplant Bacon

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  • Duration
  • Cook Time
  • Prep Time
  • 6 wrapsServings

Ingredients

Eggplant Bacon

  • 1 
eggplant, sliced into 
¼-inch-thick rounds
  • 3 tbsp reduced-sodium tamari
  • 2 tbsp pure maple syrup
  • 1 tbsp grape seed oil
  • 1 tbsp smoked paprika

Dressing

  • 2 cups 
BPA-free canned cannellini beans, rinsed and drained
  • 2 cloves garlic
  • 1 lemon, zested and juiced
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup nutritional yeast
  • 2 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/4 tsp sea salt, optional
  • Almond Parmesan
  • 1/4 cup 
almond flour/meal
  • 1/4 cup nutritional yeast

FOR SERVING

  • 2 
heads kale, torn into 
bite-size pieces
  • 1/4 cup sun-dried tomatoes, sliced
  • 1 tbsp capers, finely chopped
  • 6 10-inch whole-grain tortillas

Preparation

  1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
  2. In a large bowl, toss together all Eggplant Bacon ingredients and evenly arrange on baking sheet. Cover eggplant with any remaining liquid from bowl. Bake for 15 to 18 minutes, or until all liquid has evaporated and eggplant is firm. Let cool. Thinly slice lengthwise to create “bacon” slivers or cut in half. Set aside.
  3. To a blender, add all dressing ingredients plus 2 tbsp water and blend until very smooth. Set aside.
  4. In a small bowl, mix together Almond Parmesan ingredients. Set aside.
  5. In a bowl, toss dressing with kale, sun-dried tomatoes and capers. Divide evenly among tortillas and top with Almond Parmesan and Eggplant Bacon; roll tightly. Wrap individually in plastic wrap and refrigerate until ready to serve, up to 3 days.
  6. To store for future assembly, place kale into a resealable bag with a damp cloth or paper towel; transfer dressing to a Mason jar; and place Almond Parmesan and Eggplant Bacon in separate resealable bags. Refrigerate up to 5 days.

Nutrition Information

  • Serving Size: 1 wrap
  • Calories: 483
  • Carbohydrate Content: 60 g
  • Fat Content: 20 g
  • Fiber Content: 14 g
  • Protein Content: 20 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 770 mg
  • Sugar Content: 11 g
  • Polyunsaturated Fat Content: 6 g