This hearty wrap is full of flavor with fried zucchini topped with a zesty Caesar dressing made with tofu, lemon juice, chickpeas, red wine vinegar and whole-grain Dijon mustard.
4 large zucchini, washed, cut lengthwise 1⁄4-in. thick
1 cup flour, seasoned with salt and pepper
2 cups egg whites
3 cups bread crumbs
1 qt. canola oil
2 bunches watercress
1 cup Vegan Caesar Dressing (recipe follows)
8 12-in. honey wheat flour tortilla wraps
Vegan Caesar Dressing
Yield: 2 cups
10 oz. silken tofu
1⁄2 cup strong vegetable stock
1⁄2 cup fresh lemon juice
1⁄4 cup chickpeas or light miso
3 tbsp. red wine vinegar
1 tbsp. whole-grain Dijon mustard
4 cloves garlic
2 tbsp. chopped parsley
11⁄2 tsp. ground black pepper
Salt to taste
1. Dredge zucchini in seasoned flour, then egg whites, followed by bread crumbs. Heat canola oil in large heavy-duty pot to 350˚F. Carefully fry dredged zucchini until golden brown, about 1 to 2 minutes. Let zucchini cool on cooling rack before assembling wraps.
2. Wash and clean watercress.
3. To make Vegan Caesar Dressing: Blend all ingredients in blender until smooth. Taste and adjust seasoning, if needed.
4. Once zucchini is cool, assemble wraps by spreading 1 to 2 tbsp. Caesar Dressing on flat wrap. Place fried zucchini and watercress in center. Fold wraps and cut in half on diagonal.
Recipe by The Ethel Walker School, Simsbury, Conn. (Flik Independent School Dining)