Vegan Chicken Avocado Wrap
Satisfy your cravings with this flavorful and hearty Vegan Chicken Avocado Wrap! Perfect for a quick lunch or a light dinner, this plant-based recipe combines golden, pan-seared vegan chicken strips with a creamy, zesty avocado mash infused with fresh lime, cilantro, and a medley of vibrant veggies like cherry tomatoes, cucumber, and red onion. All of this goodness is wrapped up in a wholesome spinach tortilla and finished with a drizzle of tangy lime-infused vegan mayo for an extra burst of flavor. Ready in under 30 minutes, these wraps are as nutritious as they are delicious, making them ideal for busy weeknights or meal preps. Packed with protein, healthy fats, and essential nutrients, this recipe is the perfect way to enjoy a healthy, satisfying, and plant-based twist on a classic chicken wrap.
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Recipe Information
Ingredients
- 200 grams Vegan chicken strips
- 1 large Avocado
- 1 small Lime
- 100 grams Cherry tomatoes
- 0.5 large Cucumber
- 0.25 medium Red onion
- 2 tablespoons Vegan mayonnaise
- 2 tablespoons Fresh cilantro
- 4 large Spinach wrap tortillas
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the vegan chicken strips and cook for about 5-7 minutes, stirring occasionally until they are golden brown and heated through. Remove from heat and set aside.
While the vegan chicken is cooking, prepare the avocado mixture. Halve the avocado, remove the seed, and scoop the flesh into a bowl. Add the juice of one lime, salt, and pepper. Mash together until creamy with a fork or potato masher.
Chop the cherry tomatoes into halves, dice the cucumber into small cubes, finely chop the red onion, and roughly chop the cilantro. Add these vegetables to the avocado mixture and stir until combined.
In a small bowl, mix the vegan mayonnaise with a small amount of freshly squeezed lime juice to thin it out slightly if needed, creating a drizzle consistency.
To assemble the wraps, lay out one spinach wrap tortilla. Spread a quarter of the avocado mixture evenly over the middle portion of the wrap. Place a few strips of the cooked vegan chicken strips on top of the avocado mixture.
Drizzle with the lime mayo dressing and sprinkle with additional cilantro leaves if desired.
Fold in the sides of the tortilla and then roll it up tightly from the bottom up. Repeat with the remaining tortillas and serve each wrap sliced in half.
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 3876 mg | 169% | |
| Total Carbohydrate | 209.6 g | 76% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 16.6 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2433 mg | 52% | |
*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.
