Veggie wraps with vegan chick’n & tahini sauce

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. 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.

In this post:

Vegan chick’n strips: Use whatever brand of vegan chicken strips you like. Gardein is a good option. (The Trader Joe’s variety shown here has been discontinued, but they still sell Impossible nuggets. Those work well too!)

Or for another option, use store-bought or homemade air fryer falafel. (It can also be baked in the oven!)

Tortillas: I like whole wheat tortillas, but use whatever you prefer.

For this recipe, I use 8-inch tortillas. If yours are larger or smaller, you’ll want to adjust the amount of filling accordingly.

Romaine lettuce: Romaine lettuce has a nice crunch that can hold up to a wrap. It can be replaced with iceberg or green leaf lettuce.

Bell pepper: Red, orange, or yellow bell pepper adds delicious sweetness.

Vegan feta: 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 dressing: Easy tahini dressing is an all-purpose sauce with just four ingredients: tahini, lemon juice, water, and salt.

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.

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

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

📖 Recipe

Vegan chick’n veggie wrap with tahini sauce

Author: Cadry Nelson

5 from 3 votes

This fast & easy lunch or dinner is made with frozen vegan chicken strips. 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.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 people

Course: Main Course

Cuisine: American, Vegan

Keyword: easy lunch, trader joe’s, wrap recipe

Ingredients

• ▢ 8 vegan chick'n strips
• ▢ 4 tortillas I recommend whole wheat
• ▢ 4 romaine leaves
• ▢ ½ bell pepper sliced thin
• ▢ ¼ cup vegan feta cheese
• ▢ 1 batch vegan tahini dressing

Instructions

• ▢
  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.

Notes

There are lots of vegan chick’n strips brands on the market. Gardein crispy tenders are a good option. You can leave the strips whole as I did here, or cut them into bite-sized pieces.

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.

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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