Vegan Chicken Kebab Wrap
Experience a burst of flavor with our Vegan Chicken Kebab Wrap, a plant-based twist on a beloved classic! This recipe transforms extra firm tofu into golden, crispy morsels infused with a richly spiced marinade of soy sauce, lemon juice, and aromatic seasonings like cumin, garlic, and paprika. Wrapped in a soft tortilla alongside crisp lettuce, juicy tomatoes, refreshing cucumber, and a drizzle of creamy vegan yogurt or tahini sauce, this dish is perfect for a quick lunch or light dinner. Garnished with fresh cilantro for a pop of brightness, this protein-packed meal is not only satisfying but also dairy-free, egg-free, and loaded with wholesome ingredients. Ready in just under 45 minutes, it’s an easy, flavorful option for anyone craving a healthy yet comforting wrap.
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Recipe Information
Ingredients
- 400 grams Extra firm tofu
- 2 tablespoons Soy sauce
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 4 pieces Large tortilla wraps
- 4 leaves Lettuce leaves
- 2 medium, sliced Tomatoes
- 0.5 sliced Cucumber
- 120 milliliters Vegan yogurt or tahini sauce
- 2 tablespoons, chopped Fresh cilantro
Instructions
Drain and press the extra firm tofu to remove excess moisture. Once pressed, cut the tofu into bite-sized cubes.
In a large mixing bowl, combine the soy sauce, olive oil, lemon juice, garlic powder, onion powder, paprika, ground cumin, ground coriander, black pepper, and salt to make the marinade.
Add the tofu cubes to the marinade and toss well to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to a few hours for more intense flavor.
Heat a non-stick skillet over medium heat. Add the marinated tofu cubes and cook until they are golden brown and slightly crispy on all sides, about 10-12 minutes.
While the tofu is cooking, prepare the vegetables by washing and slicing the tomatoes and cucumber, and washing the lettuce leaves.
Warm the tortilla wraps in a dry skillet or microwave for a few seconds to make them pliable.
To assemble the wraps, lay a lettuce leaf on each tortilla, followed by a few slices of tomato and cucumber.
Top with the cooked tofu kebab pieces, then drizzle with vegan yogurt or tahini sauce.
Sprinkle fresh cilantro over the top for added flavor and freshness.
Roll up the tortilla into a wrap and secure it with a toothpick if needed. Serve immediately and enjoy the delicious vegan chicken kebab wraps!
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4063 mg | 177% | |
| Total Carbohydrate | 176.3 g | 64% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 22.5 g | ||
| Protein | 93.3 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3202 mg | 246% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 2434 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.
