Cadry's Kitchen

A Vegan Adventure

  • Home
  • About
    • About Cadry
    • Contact
    • Work with me
    • Privacy Policy
  • Recipes
  • Travel
  • Vegan
    • Being Vegan
    • Vegan grocery list
  • Connect:

Vegan recipes from my kitchen

Veggie wraps with vegan chick’n & tahini sauce

As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

Jump to Recipe Print Recipe
Text overlay: Vegan chick'n veggie wraps. Hand holding wrap in front of plate with salad.

Veggie wraps recipe includes warm chickenless tenders, crisp vegetables, briny vegan feta, and tangy tahini dressing. Quick, convenient, and filling. Ready in just 25 minutes!

Hand holding veggie wrap by plate with salad.

Veggie wraps with chick’n tenders have been a favorite in my house for many months now.

Vegan chicken strips are a freezer staple around here. They have a permanent spot on my Trader Joe’s grocery list. And tortillas are always on hand. So this has quickly become an easy & delicious lunch that I make about once a week. And it always sounds good!

Vegan chicken strips are cooked in the air fryer (or in the oven, if you prefer). Then they’re rolled into tortillas with bell pepper slices, romaine, non-dairy feta, and a drizzle of tahini sauce.

Vegan wrap with chick'n strips on plate by salad.

What kind of vegan chicken strips should I use?

For this veggie wraps recipe, I use Trader Joe’s chickenless tenders. They’re high on my list of favorite Trader Joe’s vegan products. And they’re cheaper than Gardein.

However, Gardein chick’n tenders are also a good choice. I’ve heard that Aldi also has vegan chick’n strips. Feel free to use your favorite brand.

Or for another option, use falafel – homemade or store-bought.

Non-dairy feta

A spoonful of non-dairy feta takes this wrap up a notch, and adds to its addictive quality.

You can make your own vegan feta cheese with almonds. Or go the store-bought route with Herbivorous Butcher or Violife feta, which you can find in natural grocery stores.

Another outside-of-the-box option is using marinated cashews. They have a briny quality that works well here.

Lemon tahini sauce

This is one of my favorite all-purpose sauces. It has just four ingredients. And two of them are water and salt! A very pantry-friendly recipe.

Keep in mind that tahini brands vary in their thickness. So it’s best to start with a smaller amount of water, stir, and then add more as needed. The sauce should be thick like ranch dressing.

Tahini sauce in bowl with spoon.

To make the lemon tahini sauce:

Stir tahini, lemon juice, water, and salt in a bowl until smooth.

This tangy sauce brings the whole wrap together. It’s also great on salads as a dressing, drizzled on top of bowls, or ladled over roasted vegetables.

How to make this wrap

Trader Joe's chickenless strips in air fryer basket.

Follow the package instructions on your preferred brand of vegan chicken strips. Or cook them in the air fryer.

Air fry at 400 degrees for 13 minutes. Flip them and cook two minutes more.

Pro tip:

The breading easily comes off the strips if you move them too soon. Wait until they are pretty much done and look very brown and crisp around the edges before you flip them. After flipping, finish them on the other side for a couple minutes more.

Tahini sauce being drizzled onto vegan chicken strips, romaine, bell pepper slices, and non-dairy feta.

Warm tortillas in a skillet or pop them into the microwave for about 30 seconds.

Fill each tortilla with romaine lettuce, bell pepper slices, non-dairy feta, and vegan chicken strips. Finish with a drizzle of the tahini sauce, and roll them up.

Make it your own

Veggie wraps are rife with possibilities for personalization. Add any of the following:

  • Spinach instead of romaine
  • Kalamata or Castelvetrano olives
  • Pepperoncini peppers
  • Cherry tomatoes
  • Green or yellow onion

Overhead veggie wraps with salad, vegan feta, and bell peppers on table.

What to serve with them

These wraps are pretty filling on their own, so you don’t necessarily need a side. However, you can easily round them out with oven baked french fries, tater tots, or any of the following options:

  • Tomato cucumber salad
  • Easy spinach salad
  • Broccolini with garlic & kale
  • Avocado caprese salad
  • Roasted cauliflower
  • Israeli couscous salad
  • Sautéed kale with garlic

Hand holding tortilla wrap.

Hand holding veggie wrap by plate with salad.

Vegan chick'n veggie wrap with tahini sauce

This fast & easy lunch or dinner is made with frozen vegan chicken strips. I use Trader Joe's chickenless strips here, but there are loads of options on the market. Save time by cooking the strips in the air fryer (or follow package directions for other options). Then simply roll in a tortilla with veggies, non-dairy feta, and a tahini sauce drizzle.
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Vegan
Keyword: easy lunch, trader joe's, wrap recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 314kcal
Author: Cadry Nelson

Ingredients

For the chick'n wraps

  • 8 vegan chick'n strips
  • 4 tortillas I recommend whole wheat
  • 4 romaine leaves
  • 1/2 bell pepper sliced thin
  • 1/4 cup vegan feta cheese

For tahini sauce

  • 3 Tablespoons tahini
  • 2 to 3 Tablespoons water
  • 2 to 3 teaspoons lemon juice
  • Pinch salt

Instructions

For the chick'n wraps

  • Follow the instructions on the bag to make vegan chick'n strips, or use the air fryer.
    To air fry, put all of the strips into the air fryer basket in an even layer. Air fry at 400 degrees for 13 minutes, until the strips are getting brown and crisp. Then flip with a spatula and air fry for 2 more minutes.
  • Warm the tortillas one by one in a warm skillet for a couple minutes on each side until all of the tortillas are warm and pliable. Keep them on a plate covered in a clean dish towel to keep them warm until ready for use.
    Or warm them piled on a plate in the microwave for 30 seconds.
  • Top each tortilla with a leaf of lettuce, sliced bell pepper, two vegan chick'n strips, a Tablespoon of non-dairy feta, and a drizzle of tahini sauce. Roll each tortilla burrito-style and serve.

To make tahini sauce

  • In a medium sized bowl, combine tahini, 2 Tablespoons of water, 2 teaspoons of lemon juice, and a pinch of salt. If the mixture is too thick, slowly add in additional water until it has the consistency of a thick ranch dressing.
  • Taste and add the final teaspoon of lemon juice, if you'd prefer it to be more sour.

Notes

There are lots of vegan chick'n strips brands on the market. I used Trader Joe's chickenless tenders here. (I'm also a fan of Gardein crispy tenders.) One package of Trader Joe's brand is enough for 4 wraps. You can leave the strips whole as I did here, or cut them into bite-sized pieces.
If you use a different brand, you'll likely have a different amount of strips in the bag. If needed, just cut them into pieces and equally portion them between the wraps.
I recommend using red, yellow, or orange bell peppers in the wraps.
For the non-dairy feta, you can make your vegan feta cheese with almonds. Or go the store-bought route with Herbivorous Butcher or Violife feta. Finally, you can make an outside-of-the-box briny topping with these marinated cashews.

Nutrition

Calories: 314kcal | Carbohydrates: 32g | Protein: 13g | Fat: 16g | Saturated Fat: 3g | Sodium: 533mg | Potassium: 198mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2905IU | Vitamin C: 22mg | Calcium: 95mg | Iron: 4mg
Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!
  • Facebook
  • Twitter

Posted On: April 20, 2020
Comment: Leave a Comment

About Cadry

Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

Comments

  1. David says

    April 20, 2020 at 5:00 pm

    5 stars
    This is one of my favorite go-to meals – quick and easy, but super tasty. Yum!!

    Reply
    • Cadry says

      April 21, 2020 at 4:10 pm

      I’m glad you’re a fan! It’s very handy when something so simple is also so good!

      Reply
  2. Susan says

    April 20, 2020 at 6:52 pm

    These looks so good! I think the only ‘tenders’ we have here are Gardein, and I just don’t like there chicken. But there are a few brands of chick’n burgers that I reckon would be great cooked and sliced up in here. That tahini sauce sounds delicious and so simple!

    Reply
    • Cadry says

      April 21, 2020 at 4:09 pm

      Thanks, Susan! That’s a good idea to use chick’n burgers instead. Sounds like a perfect replacement!

      Reply
  3. Shell says

    April 22, 2020 at 4:21 pm

    5 stars
    These look delicious! Do you have a favorite brand of wrap?

    Reply
    • Cadry says

      April 23, 2020 at 8:34 am

      Thanks, Shell! I usually use Trader Joe’s 100% whole wheat tortillas. I also really like Stacey’s organic tortillas. They sell them at Campbell’s and Gateway Market in Des Moines. I buy the whole wheat, but they also make white tortillas.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Search

Welcome

Hi, I'm Cadry Nelson. I'm the recipe creator, writer, and photographer behind Cadry's Kitchen.

Cadry's Kitchen is a vegan food blog featuring comfort food classics. Most recipes are ready in about 30 minutes.

Contact me at cadryskitchen@gmail.com.

MORE ABOUT CADRY
Logos for sites where Cadry Nelson & Cadry's Kitchen have been featured.
Text overlay: vegan air fryer recipes. Hand dipping ravioli into marinara with air fryer ravioli on plate.

Subscribe via Email

Enter your email address to receive notifications of new posts.

© Cadry Nelson and Cadry's Kitchen, 2009-2021. The full content of this site, including recipes and photographs are copyrighted. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Links may be used, provided that full and clear credit is given to Cadry Nelson and Cadry's Kitchen with appropriate and specific direction to the original content.

© 2021 · Cadry’s Kitchen