Caesar Wrap
May 19, 2026
Everything you love about a Caesar salad—crisp greens, Parmesan, creamy tangy dressing—in a burrito-size tortilla. Chickpeas and avocado make it a satisfying make-ahead lunch.
This is our farm-kitchen bookmark for Love and Lemons' Caesar wrap—one of our favorite ways to turn CSA greens (romaine, kale, radicchio) into a portable lunch.
Why we love it: All the briny, creamy Caesar flavor without a fork. Chickpeas stand in for chicken; avocado adds richness. The chop-on-the-board trick keeps cleanup minimal.
Make it vegan: Use their vegan Caesar dressing and skip the cheese (or use vegan Parmesan).
Variations from the source: Cherry tomatoes or radishes in the chop; croutons if you're a purist.
Make ahead: Assemble wraps tightly in foil or plastic wrap and refrigerate up to 1 day. Or prep dressing on the weekend (keeps about 5 days) and build wraps through the week.
Full story, dressing recipes, nutrition notes, and comments are on Love and Lemons (Jeanine Donofrio & Phoebe Moore). Please support the original creators—we share this page so our members can cook with seasonal produce from the farm.
Caesar Wrap
A chopped-salad Caesar rolled into a soft tortilla—fresh, bold, and easy to prep ahead. Recipe by Jeanine Donofrio at Love and Lemons.
Ingredients
- 6 small romaine lettuce leaves
- 1 curly kale leaf, stemmed
- 2 radicchio leaves
- ⅓ cup cooked chickpeas, drained and rinsed
- ½ avocado
- ¼ cup sliced red onion
- Parmesan shavings, optional
- Lemon wedge, for squeezing
- Sea salt and freshly ground black pepper
- Homemade Caesar dressing or vegan Caesar dressing, for drizzling
- 1 (12-inch) flour tortilla (burrito size)
Method
- Choose your dressing first—stir together a classic mayo-based Caesar or blend Love and Lemons' vegan cashew Caesar (links on their site).
- On a cutting board, layer the romaine, kale, radicchio, chickpeas, avocado, and red onion. Add Parmesan if using. Squeeze the lemon wedge over the pile and season with salt and pepper.
- Drizzle generously with dressing. Use a large sharp knife to chop everything into bite-size pieces, mixing as you go—the viral chopped-salad method; no mixing bowl needed.
- Load the filling into the tortilla, fold to close, and slice in half. Serve with extra dressing on the side if you like.
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