Veggie wraps with vegan chick’n & tahini sauce

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!

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.

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 homemade air fryer falafel. (It can also be baked in the oven!)

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, Violife, or Trader Joe’s vegan feta.

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.

Step by step instructions

Here are the ingredients you will need for these easy vegan chicken wraps.

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.

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 homemade 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
• Vegan sriracha mayo or vegan ranch dressing instead of tahini sauce

Serving ideas

These wraps are pretty filling on their own. So you don’t necessarily need a side.

But here are some ideas if you’re feeling extra hungry.

Serve with any of these side dishes:

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