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Chicken Wrap Recipe

Emily Carter
A fresh vegan wrap filled with savory tofu “chicken,” crisp veggies, and a creamy sauce, perfect for quick, energizing, no-fuss meals.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 2 servings
Calories 290 kcal

Ingredients
  

  • 1 cup firm tofu shredded (vegan chicken swap)
  • 2 large tortilla wraps
  • ½ cup shredded lettuce
  • ½ cup sliced bell peppers
  • ¼ cup grated carrots
  • 1 tablespoon olive oil
  • 1 teaspoon soy sauce
  • ½ teaspoon garlic paste
  • ½ teaspoon paprika
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 2 tablespoons vegan mayo
  • 1 tablespoon lemon juice

Instructions
 

  • Heat a skillet and add 1 tablespoon olive oil.
  • Add shredded tofu and cook 3 minutes.
  • Mix in soy sauce, garlic paste, paprika, pepper, and salt.
  • Cook 2 more minutes until golden.
  • Place tortillas on a flat surface.
  • Spread vegan mayo on each wrap.
  • Add lettuce, carrots, and bell peppers.
  • Add tofu mixture.
  • Drizzle lemon juice.
  • Roll tightly and slice.
  • Serve your Chicken Wrap without chicken and without chaos.

Notes

Nutritional Values (Per Serving)

Calories: 290
Total Fat: 9g
Saturated Fat: 1.2g
Carbohydrates: 36g
Fiber: 5g
Protein: 15g

Vitamins & Minerals (Per Serving)

Vitamin C: 19%
Iron: 14%
Vitamin A: 16%
Magnesium: 10%
Calcium: 9%

Additional Notes / Tips

  • Add avocado for creaminess and extra satisfaction.
  • Use whole-wheat wraps for more fiber.
  • A dash of chili sauce elevates the entire wrap instantly.