Caesar salad wrap with crispy jack tenders
This recipe was developed by the chefs at Kansas State University during one of our product trainings.
Yields: 2 wraps
Ingredients
1/2 cup JUST mayo
1 1/2 teaspoons minced garlic
2 teaspoons lemon juice
1/2 teaspoon vegan Worcestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 teaspoon nutritional yeast
2-3 tablespoons water
1/4 teaspoon black pepper
6 Jack and Annie’s crispy jack tenders
2-12 inch tortillas
1 cup lettuce
Preparation
- Preheat oven to 450 degrees. Spread tenders evenly on baking sheet and bake for about 20 minutes, flipping over halfway through the cooking time.
- While tenders are cooking, mix together the mayo, garlic, lemon juice, Worcestershire sauce, Dijon, salt, nutritional yeast, water and black pepper. The consistency should be thick but thin enough to be drizzled on a tortilla.
- To assemble the wraps, spread 2 tablespoons of the Caesar dressing on each tortilla. Add 1/2 cup lettuce to each wrap. Add 3 tenders per wrap. Drizzle any remaining dressing onto the tenders and lettuce or put into a small bowl for dipping.
- Wrap the tortilla firmly and cut in half if desired.