Ingredients
Method
- Follow the instructions on the packaging to make vegan chicken strips in the air fryer or oven until crispy and golden.
- Warm the tortillas one by one in a warm skillet for a couple minutes on each side until all of the tortillas are warm and pliable. Keep them on a plate covered in a clean dish towel to keep them warm until ready for use. Alternatively, warm them piled on a plate in the microwave for 30 seconds.
- Top each warm tortilla with a crisp leaf of romaine lettuce, a generous portion of thinly sliced bell pepper, two cooked vegan chick'n strips, a tablespoon of crumbled non-dairy feta, and a drizzle of creamy tahini sauce.
- Roll each tortilla burrito-style, tucking in the sides, and serve immediately for best taste.
Notes
- Use a high-quality tahini for the dressing; it makes a huge difference in creaminess and flavor.
- To keep the tortillas from getting soggy, assemble the wraps just before serving. If prepping ahead, keep ingredients separate and assemble at mealtime.
- Store leftover vegan chick'n and prepped veggies in airtight containers in the refrigerator for up to 3 days. Reheat chick'n separately for best texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To keep the tortillas from getting soggy, assemble the wraps just before serving. If prepping ahead, keep ingredients separate and assemble at mealtime.
- Store leftover vegan chick'n and prepped veggies in airtight containers in the refrigerator for up to 3 days. Reheat chick'n separately for best texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.