Chicken Wrap Recipe
Chicken Wrap Recipe rescues lunch hour when hunger interrupts productivity and salad feels emotionally disappointing again today.
You roll plant based chicken crisp vegetables and creamy sauce because portable meals deserve personality too.
This wrap delivers protein comfort confidence proving vegan lunches easily outshine boring desk snacks everywhere.
Chicken Wrap Recipe
Chicken Wrap Recipe features plant-based chicken strips, fresh vegetables, and creamy dressing wrapped in a soft tortilla.
Ingredients
- 4 large tortillas
- 12 oz plant-based chicken strips
- 1 tbsp olive oil
- 1 cup shredded lettuce
- 1 cup diced tomato
- ½ cup sliced cucumber
- ½ cup shredded carrot
- 3 tbsp vegan mayonnaise
- 1 tbsp lemon juice
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Heat olive oil in a skillet over medium heat.
- Add plant-based chicken strips and cook 5 minutes.
- Season with garlic powder, salt, and black pepper.
- Mix vegan mayonnaise and lemon juice in a bowl.
- Warm tortillas briefly in a pan.
- Spread sauce evenly across tortillas.
- Add lettuce, tomato, cucumber, carrot, and cooked strips.
- Fold sides inward and roll tightly.
- Slice wraps in half and serve.
Notes
Nutritional values (per serving)
Calories: 330Total Fat: 12g
Saturated Fat: 1.5g
Carbohydrates: 35g
Fiber: 5g
Protein: 20g
Vitamins and minerals (per serving)
Vitamin A: 30%Vitamin C: 20%
Iron: 15%
Potassium: 12%
Magnesium: 10%
Additional notes / tips to enhance flavor
- Add avocado slices for creaminess.
- Sprinkle chili flakes for heat.
- Toast wraps lightly for crunch.
- Add fresh herbs for brightness.
- Use hummus instead of mayo for richer flavor.
