Fried Zucchini Wrap with Watercress and Caesar Dressing


  • 4 large zucchini, washed and cut lengthwise ¼-inch thick

  • 1 cup flour, seasoned with salt and pepper

  • 2 cups egg whites

  • 3 cups homemade bread crumbs

  • 1 quart canola oil

  • 2 bunches watercress

  • 1 cup Caesar dressing (see recipe below)

  • 8 12-inch honey wheat flour tortilla wraps


  1. Bread zucchini using the standard breading procedure: dredge the zucchini first in the seasoned flour, then the egg whites, followed last by the breadcrumbs. Heat the canola oil in a large heavy duty pot to 350 degrees. Carefully fry the dredged zucchini until golden brown, about 1-2 minutes. Let the zucchini cool on a cooling rack before assembling the wraps.

  2. While the fried zucchini is cooling, wash and clean the watercress. Once the zucchini is cooled, assemble the wraps. Spread 1-2 tablespoons of Caesar dressing on the flat wrap and place the fried zucchini and watercress in the center. Fold the wraps and cut in half on the diagonal.

Serve with a side salad (Quinoa Tabbouleh Salad shown in picture)

Makes 6-8 Wraps

Vegan Caesar Dressing


  • 10 oz. silken tofu

  • ½ cup strong vegetable stock

  • ½ cup fresh lemon juice

  • ¼ cup chickpeas or light miso

  • 3 Tbsp. red wine vinegar

  • 1 Tbsp. whole grain Dijon mustard

  • 4 cloves garlic

  • 2 Tbsp. parsley, chopped

  • 1 1/2 tsp. ground black pepper

  • Salt to taste


  1. Blend all ingredients in a blender until smooth. Taste and adjust seasoning, if necessary.

Makes about 2 cups.

Recipe by Scott I., Flik Independent School Dining Executive Chef

#vegetarian #nutfree #entrees

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