Vegan chick'n veggie wrap with tahini sauce
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.
Servings: 4 people
Calories: 314kcal
Ingredients
- 8 vegan chicken 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 packaging to make vegan chicken strips in the air fryer or oven.
- 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 chicken strips and tenders on the market. Beyond or Gardein crispy tenders are good options. 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 Trader Joe's or Violife vegan 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
