Vegan Spicy Jalapeño Caesar Wraps

1.Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2.Pat chickpeas dry with a paper towel. In a bowl, toss chickpeas with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.

3.Spread chickpeas on the prepared baking sheet. Roast for 20-25 minutes, shaking halfway through, until golden and crispy. Set aside to cool slightly.

4.While chickpeas roast, make the spicy jalapeño Caesar dressing: In a high-speed blender, combine soaked cashews, water, lemon juice, Dijon mustard, nutritional yeast, olive oil, capers, pickled jalapeños, minced garlic, salt, and black pepper. Blend until completely smooth and creamy. Taste and add more jalapeños for extra heat if desired.

5.Prepare the wrap fillings: Chop romaine lettuce, halve cherry tomatoes, thinly slice red onion, and slice avocado.

6.Warm tortillas in a dry skillet for 15-30 seconds per side or until pliable.

7.To assemble each wrap, lay a tortilla flat and spread 2-3 tablespoons of spicy jalapeño Caesar dressing down the center. Layer with a generous handful of chopped romaine, a scoop of roasted chickpeas, cherry tomatoes, red onion, avocado slices, and a sprinkle of vegan parmesan cheese.

8.Drizzle with additional dressing if desired. Top with fresh cilantro and extra pickled jalapeños for garnish.

9.Fold in the sides of the tortilla, then roll tightly from the bottom to form a wrap. Slice in half on a diagonal for presentation.

10.Serve immediately, or wrap tightly in parchment for a portable meal.