Chick'n Salad Wraps

Now that school is back in session, I am very focused on quick and easy vegan meals. All of the recipes that I post are ten ingredients or less already, but when you're preparing for school, preparing for work, and preparing healthy and delicious meals for your family, every minute counts! This recipe has over 15 grams of protein per serving, and the chick'n salad can be used in wraps, sandwiches, salads, or eaten alone. It only takes about 10 minutes to make.

This chick'n salad is protein-packed, fools non-vegans, very tasty, and uses only eight ingredients!

Author: The Sensible Vegan
Recipe Type: Main, Chicken Salad
Cuisine: Vegan
Servings: 4

Ingredients

• 1 (8 oz) package of Tofurky Slow Roasted Chick'n
• 1/2 cup celery chopped
• 1/3 cup onion chopped
• 4 tbsps Vegenaise
• 1/4 tsp sea salt
• 1/4 tsp pepper
• Two Medium-sized Tortillas
• 2 cups baby spring mix

Instructions   

1. Prepare Tofurky as stated on the package. Let cool. Add to bowl.
2. Add onions and celery to bowl.
3. Add vegan mayo, salt, and pepper.
4. Warm tortillas and top with baby spring mix and chick'n salad.
5. Roll tortillas into wraps and cut in half.
6. Refrigerate remaining portion.

Nutrition Information

Serving size: 1/2 wrap  Calories: 158   Fat:  14.3g
Sat Fat: 0.9g Carbohydrates: 10g   Sugar: 1g    Sodium: 470mg
Fiber: 3g    Protein: 15g

What do you use in your vegan chick'n salad recipe? Please tag me in your recipe photo #thesensiblevegan. Thank you!