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.
Here are the ingredients you will need to make this recipe.
Vegan chick’n strips: I use Trader Joe’s chickenless tenders. They’re one of favorite Trader Joe’s vegan products.
Feel free to use your favorite brand like Gardein. Or for another option, use 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.
Step by step instructions
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
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.
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
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:
Vegan chick’n veggie wrap with tahini sauce
- 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.