Chicken Caesar Salad Wrap

PRODUCT ALLERGENS: Wheat

RECIPE ALLERGENS: Wheat, allium

DIETARY NOTES: Vegan, egg-free, dairy-free; not gluten-free

INGREDIENTS:

Dressing

1 cup vegan Hellman’s mayonnaise

½ cup Violife vegan shredded mozzarella

2 tablespoons lemon juice (1 lemon)

2 tablespoons Dijon mustard

2 teaspoons minced fresh garlic

Salad

2 cups shredded Romaine lettuce

1 tablespoon vegetable oil

2 cups Tender™ Shredded Chicken

1 cup Violife vegan shredded mozzarella

Croutons

Thinly sliced avocado (optional)

4 (10-inch) flour tortillas or wheat wraps

INSTRUCTIONS

We prefer Hellman’s brand vegan mayonnaise because it tastes just like regular Hellman’s mayo. A simple swap of Parmesan cheese in place of the Violife mozzarella cheese will make this vegetarian. We like adding in avocado for added richness and creaminess.

1. For the dressing: Combine ingredients in large bowl. Transfer ¼ of mixture to separate small bowl.

2. For the Salad: Add lettuce to small bowl of dressing and toss to combine. Set aside.

3. Heat oil in non-stick skillet over medium-high heat until shimmering. Add shredded chicken to skillet; cook without stirring, until browned on underside, 3-5 mins.

4. Flip in sections with spatula; continue to cook without stirring, until browned on second side, 3-5 mins. more. Let cool slightly, then transfer to large bowl of dressing. Add 1 cup Violife mozzarella and toss to combine.

5. Divide avocado and croutons evenly among tortillas. Top with dressed lettuce and chicken, wrap up, and serve.