Vegan Chicken Bacon Ranch Wrap
Indulge in the irresistibly satisfying Vegan Chicken Bacon Ranch Wrap—a plant-based twist on a classic comfort food favorite! Packed with meaty vegan chicken strips, smoky tempeh bacon, fresh romaine lettuce, juicy cherry tomatoes, and creamy avocado, this wrap is bursting with flavor and texture. The vibrant mix of veggies is complemented by a drizzle of tangy vegan ranch dressing, all wrapped up in warm, soft flour tortillas. Quick and easy to prepare in just 30 minutes, this recipe delivers a hearty, protein-rich meal that's perfect for lunch, dinner, or on-the-go cravings. Whether you're a vegan foodie or simply exploring meat-free options, this wrap is the ultimate balance of indulgence and wholesomeness.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 200 grams Vegan chicken strips
- 4 slices Smoked tempeh bacon
- 4 pieces Large flour tortillas
- 2 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 small Cucumber
- 1 large Avocado
- 0.5 cup Vegan ranch dressing
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the vegan chicken strips and cook for about 5-6 minutes, or until they are heated through and golden brown. Season with a pinch of salt and black pepper. Remove from heat and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Cook the tempeh bacon slices for about 3-4 minutes on each side, or until they are crispy and browned. Remove from the skillet and place on a plate lined with paper towels to drain any excess oil.
While the tempeh is cooking, dice the avocado and cucumber, and halve the cherry tomatoes. Wash and dry the romaine lettuce leaves.
Warm the flour tortillas in the microwave or a dry skillet for a few seconds to make them more pliable.
Spread a generous tablespoon of vegan ranch dressing on each tortilla.
Layer each tortilla with an equal amount of cooked vegan chicken, tempeh bacon, lettuce, diced avocado, cucumber, and cherry tomatoes.
Drizzle with a bit more ranch dressing if desired.
Fold in the sides of each tortilla, then roll tightly from the bottom to create your wrap.
Slice each wrap in half diagonally and serve immediately.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 4.9 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 685 mg | 15% | |
*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.
