Vegan Southwest Chicken Wrap
Satisfy your cravings with this vibrant and flavorful Vegan Southwest Chicken Wrap, a plant-based twist on a classic favorite! Packed with juicy plant-based chicken strips seasoned with smoky paprika and cumin, fresh veggies like chopped romaine, cherry tomatoes, creamy avocado, and the zesty kick of black beans and corn, this wrap is brimming with bold southwestern flavors. A drizzle of tangy vegan southwest sauce ties it all together, while a sprinkle of cilantro and a squeeze of fresh lime add that extra burst of freshness. Perfect for lunch, dinner, or a meal on the go, this easy 15-minute recipe is as nutritious as it is delicious! Ideal for anyone seeking a hearty, protein-packed vegan meal, this wrap delivers all the taste without compromising on dietary preferences.
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Recipe Information
Ingredients
- 8 ounces Plant-based chicken strips
- 1 tablespoon Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 Large flour tortillas (vegan-friendly)
- 2 cups Romaine lettuce, chopped
- 1 cup Cherry tomatoes, halved
- 0.75 cup Corn kernels (fresh, canned, or frozen and thawed)
- 0.75 cup Black beans, rinsed and drained
- 1 Avocado, sliced
- 0.5 cup Vegan southwest sauce (store-bought or homemade)
- 2 tablespoons Fresh cilantro, chopped (optional)
- 4 Lime wedges (for serving)
Instructions
In a small bowl, combine the smoked paprika, cumin, garlic powder, salt, and black pepper.
Heat the olive oil in a skillet over medium heat. Add the plant-based chicken strips and sprinkle the spice mixture evenly over them. Toss to coat and cook for 5-7 minutes, stirring occasionally, until the strips are heated through and slightly browned. Remove from heat and set aside.
Warm the tortillas in a dry skillet or microwave for a few seconds to make them pliable.
Lay each tortilla flat and spread a thin layer of vegan southwest sauce in the center, leaving space around the edges for folding.
Layer the chopped romaine lettuce, cherry tomatoes, corn kernels, black beans, avocado slices, and cooked plant-based chicken strips on top of the sauce.
Sprinkle with fresh cilantro, if using.
Fold the sides of the tortilla inward, then roll it up tightly from the bottom to form a wrap. Repeat with the remaining tortillas and fillings.
Cut each wrap in half, if desired, and serve with lime wedges on the side for a fresh squeeze of citrus flavor.
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4288 mg | 186% | |
| Total Carbohydrate | 243.3 g | 88% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 27.7 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3273 mg | 70% | |
*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.
