Vegan BBQ Chicken Wrap
Satisfy your cravings with this bold and flavorful Vegan BBQ Chicken Wrap, a perfect plant-based take on a classic favorite. Featuring smoky, seasoned strips of seitan coated in tangy vegan BBQ sauce, this easy wrap is layered with fresh, colorful veggies like crisp lettuce, sweet red bell peppers, creamy avocado, and juicy cherry tomatoes. A drizzle of zesty vegan mayonnaise dressing adds a delightful creaminess, while a warm, soft tortilla brings it all together. Ready in just 25 minutes, this high-protein, dairy-free wrap is ideal for lunch, dinner, or a quick on-the-go meal. Whether you're a vegan or simply looking to add more plant-based options to your meals, this recipe will quickly become a staple in your kitchen.
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Recipe Information
Ingredients
- 300 grams store-bought or homemade seitan
- 120 milliliters BBQ sauce (vegan-friendly)
- 4 large tortillas
- 1 medium red bell pepper, thinly sliced
- 0.5 medium red onion, thinly sliced
- 100 grams shredded lettuce
- 1 large ripe avocado, sliced
- 150 grams cherry tomatoes, halved
- 60 grams vegan mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
1. Cut the seitan into thin strips, similar to shredded chicken.
2. In a medium bowl, mix the BBQ sauce with smoked paprika, garlic powder, salt, and black pepper. Add the seitan strips and toss to coat well. Let it marinate for 5 minutes while preparing other ingredients.
3. Heat olive oil in a non-stick pan over medium heat. Add the marinated seitan and cook for 5-7 minutes until the seitan is heated through and slightly crispy on the edges.
4. While the seitan is cooking, prepare the creamy dressing by mixing vegan mayonnaise and lemon juice in a small bowl. Set aside.
5. Warm the tortillas in a dry skillet for about 30 seconds on each side or until pliable.
6. To assemble the wraps, place a warm tortilla on a clean surface. Top with a layer of shredded lettuce, about 75 grams of cooked BBQ seitan, some sliced red bell pepper, red onion, avocado slices, and cherry tomato halves.
7. Drizzle some of the mayonnaise dressing over the filling.
8. Fold the sides of the tortilla over the filling, then roll from the bottom up to create a wrap. Repeat with remaining tortillas and ingredients.
9. Slice each wrap in half, serve immediately, and enjoy your flavorful vegan BBQ chicken wrap!
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 3622 mg | 157% | |
| Total Carbohydrate | 181.5 g | 66% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 22.5 g | ||
| Protein | 99.8 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2534 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
