Vegetarian Chicken and Bacon Wrap
Savor every bite of this irresistible Vegetarian Chicken and Bacon Wrap—proof that plant-based eating can be as indulgent as it is wholesome. Perfect for lunch, dinner, or a hearty snack, this recipe features golden-brown plant-based chicken strips and crisp vegetarian bacon nestled in a soft whole wheat tortilla. Layered with fresh lettuce, juicy tomatoes, creamy avocado, and a tangy mayo-Dijon mustard dressing, each wrap bursts with vibrant flavors and textures. Ready in under 30 minutes, this easy-to-follow recipe is a great way to satisfy cravings while incorporating nutrient-rich ingredients into your day. Whether served immediately or packed to-go, these wraps are a versatile, crowd-pleasing option that proves vegetarian meals can be both satisfying and delicious! Keywords: vegetarian chicken wrap, plant-based bacon recipe, quick vegetarian lunch, whole wheat tortilla wraps.
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Recipe Information
Ingredients
- 200 grams Plant-based chicken strips
- 4 slices Vegetarian bacon
- 4 Whole wheat tortillas
- 8 Lettuce leaves
- 2 medium Tomatoes
- 0.5 Red onion
- 1 large Avocado
- 4 tablespoons Mayonnaise
- 2 tablespoons Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Heat a tablespoon of olive oil in a non-stick pan over medium heat.
Add the plant-based chicken strips to the pan and cook for 5-7 minutes until golden brown and heated through. Remove from the pan and set aside.
In the same pan, cook the vegetarian bacon slices for 1-2 minutes on each side until crispy. Remove from the pan and place on paper towels to drain any excess oil.
While the chicken and bacon are cooking, prepare the vegetables. Wash the lettuce leaves and pat them dry. Slice the tomatoes and red onion thinly. Cut the avocado in half, remove the pit, scoop out the flesh, and slice it.
In a small bowl, mix the mayonnaise and Dijon mustard together to create a dressing. Add salt and black pepper to taste.
To assemble the wraps, lay out a tortilla on a clean surface. Spread about one tablespoon of the mayonnaise mixture evenly over the tortilla.
Place two lettuce leaves in the center of the tortilla. Layer a quarter of the plant-based chicken strips, one slice of vegetarian bacon, a few slices of tomato and red onion, and some avocado slices on top of the lettuce.
Fold the bottom of the tortilla up over the filling, then fold in the sides, and roll tightly to enclose the filling completely.
Repeat the process with the remaining tortillas and ingredients.
Serve immediately, or wrap each one in parchment paper or foil to enjoy later.
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.4 g | 175% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 5129 mg | 223% | |
| Total Carbohydrate | 162.0 g | 59% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 15.5 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2808 mg | 60% | |
*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.
