This quick homemade Caesar dressing is made with miso, garlic and parm, Greek yogurt and mayo, anchovies, lemon, and herbs for an explosion of rich umami flavor. Wrapped up with crunchy Romaine, roasted turkey, crispy bacon, smashed avocado, fresh sweet corn, and tangy pickled red onion, this twist on the Caesar will change the way you think about Caesar salad forever.This wrap officially tops my personal wrap rank list. I’ve been making a version of this for years, and it has always been my favorite. I recently upgraded it with roasted turkey (instead of chicken), bacon, miso, anchovy, and fennel, and it got EVEN BETTER. When everything comes together–the salty, umami-rich dressing, crunchy Romaine and fennel, sweet juicy corn, tender turkey and crispy smokey bacon, creamy avocado, tangy pickled red onion, and soft tortilla–the bite is unbelievably satisfying. You just have to trust me and try it (yes, I’m talking to you, the anchovy hater).

Miso Caesar

For the dressing in the wrap, our goal is more of a parmesan paste than a salad dressing. It coats the lettuce and keeps the wrap really moist and satisfying without creating a runny mess. Plus, this short-cut version of Caesar dressing does not require egg yolks, so it comes together instantly and spares us the food safety concerns. To make it, you’ll need:

Miso – Miso is fermented soybean paste from Japan, and it adds loads of rich, salty, complex umami flavor to soups and sauces. In our Caesar dressing, it plays a similar role as Worcestershire sauce would, but it goes even further with a kick of salty-sweet, toasty, earthy funk. Totally worth having on-hand for various dressings and marinades.
Anchovy paste – Anchovies supplement the miso with salty umami flavor and help create the classic Caesar taste. If you absolutely refuse, you can leave it out and add a touch more miso.
Mayo and Greek yogurt – You can skip the egg yolk and use a combo of mayo and Greek yogurt for the creamy element. The Greek yogurt adds a nice tangy flavor.
Parmigiano-reggiano – Quality is important! Use real parmigiano-reggiano freshly grated from the block, and the rich nutty flavor shines through in the dressing.
Minced garlic – Fresh, finely minced garlic tastes best.
Fresh lemon juice and apple cider vinegar – Add acidity and help form the paste.
Black pepper and fresh chopped parsley – I love the fresh herbiness that the parsley adds to the wrap. For an option that lasts a long time in the fridge and still tastes fresh, I recommend “lightly dried” chopped parsley.

The Wrap

You’ll toss the thick miso Caesar paste with chopped Romaine (+/- shaved fennel when in season), then layer the salad with the rest of the ingredients in the wrap.

Smashed avocado
Sliced turkey – Get it sliced directly from the deli counter for the best taste. My favorite is roasted turkey breast.
Bacon – Pre-cooked turkey or chicken bacon is a convenient and healthier option. Quickly toast it in the toaster oven or heat on the stovetop to crisp it up before using.
Pickled red onions – Make a batch and use on everything!
Fresh corn – When in season (summer), fresh sweet corn adds a burst of juicy, sweet crunch — no need to cook it.
Romaine – Chop crunchy Romaine and toss with the dressing for full flavor throughout every bite.
Fennel – When in season (fall to early spring), thinly sliced raw fennel adds wonderful flavor and crunch to the salad. Due to the seasonal separation between fennel and corn, you can generally make a fall/winter/spring version with fennel and a summer version with corn.
Tortilla – Use your favorite brand, whole grain if available. If using a larger wrap, you can fold in the sides like a burrito to keep everything together. Otherwise, roll it up, slice in half, then wrap each half in plastic wrap to hold it together.