Vegetarian Cheesy Chicken and Veggie Wrap
Elevate your lunch game with these mouthwatering Vegetarian Cheesy Chicken and Veggie Wraps! Packed with vibrant flavors, these hearty wraps feature tender plant-based chicken strips, sautéed red bell pepper, zucchini, and red onion, all seasoned with garlic powder and black pepper for a savory kick. Melted mozzarella cheese adds an irresistible gooeyness, while fresh spinach leaves bring a burst of freshness. Wrapped in wholesome whole wheat tortillas, these wraps are quick to prepare, taking just 30 minutes from start to finish. Perfect for lunch, dinner, or meal prep, they're ideal for anyone craving a cheesy, vegetarian twist on a classic chicken wrap.
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Recipe Information
Ingredients
- 200 grams Plant-based chicken strips
- 4 pieces Whole wheat tortillas
- 1 medium Red bell pepper
- 1 medium Zucchini
- 0.5 medium Red onion
- 1 cup Shredded mozzarella cheese
- 1 tablespoon Olive oil
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Salt
- 1 cup Fresh spinach leaves
Instructions
Start by slicing the red bell pepper, zucchini, and red onion into thin strips.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the sliced red onion and sauté for 2-3 minutes until it begins to soften.
Add the plant-based chicken strips to the skillet and cook for 5-6 minutes, stirring occasionally, until they are heated through and lightly browned.
Add the red bell pepper and zucchini to the skillet with the chicken. Sprinkle with garlic powder, ground black pepper, and salt. Cook for another 3-4 minutes until the vegetables are just tender.
Remove the skillet from the heat and set aside.
Warm the whole wheat tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
To assemble each wrap, place a tortilla on a flat surface and sprinkle a quarter of the shredded mozzarella cheese down the middle.
Top the cheese with a quarter of the chicken and veggie mixture, then add a handful of fresh spinach leaves.
Roll up the tortilla tightly, folding in the sides as you go, and secure with toothpicks if necessary.
Repeat the assembly process for each wrap.
Optional: For a crispy finish, place the assembled wraps back in the skillet over medium heat and cook for an additional 2 minutes on each side until the cheese is melted and the tortilla is golden brown.
Serve the wraps warm and enjoy your vegetarian cheesy chicken and veggie wraps.
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 5325 mg | 232% | |
| Total Carbohydrate | 140.0 g | 51% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 24.7 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1144 mg | 88% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1783 mg | 38% | |
*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.
