Go Back

Chicken Wrap Recipe

Emily Carter
Chicken Wrap Recipe features plant-based chicken strips, fresh vegetables, and creamy dressing wrapped in a soft tortilla.

Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 servings
Calories 330 kcal

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 over tortillas evenly.
  • 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: 330
Total 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.