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 clean towel. In a bowl, toss chickpeas with 1 tablespoon olive oil, smoked paprika, 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper until evenly coated.

3.Spread chickpeas on the prepared baking sheet in a single layer. Roast for 20-25 minutes, shaking the pan halfway, until golden and crispy. Set aside to cool.

4.While chickpeas roast, prepare the spicy jalapeño Caesar dressing: In a blender, combine soaked and drained cashews, water, lemon juice, Dijon mustard, nutritional yeast, capers, minced garlic, 2 tablespoons olive oil, chopped jalapeños, maple syrup, a pinch of salt, and black pepper. Blend on high until smooth and creamy. Taste and adjust jalapeño for desired spice level. Set aside.

5.Lay out tortillas on a clean surface. Layer each with 1/2 cup spinach, 1/2 cup chopped romaine, a few slices of avocado, cherry tomato halves, and red onion slices.

6.Drizzle each wrap generously with spicy jalapeño Caesar dressing. Sprinkle with vegan parmesan cheese.

7.Top each wrap with a quarter of the roasted chickpeas for crunch.

8.Fold in the sides of each tortilla and roll tightly into a wrap. Slice in half on a diagonal for presentation.

9.Serve immediately, or wrap tightly in parchment for a portable meal. For extra flavor, serve with additional dressing on the side.