Vegan Chickn Veggie Wrap With Tahini Sauce Recipes
VEGAN CHICK'N VEGGIE WRAP WITH TAHINI SAUCE
This fast & easy lunch or dinner is made with frozen vegan chicken strips. I use Trader Joe's chickenless strips here, but there are loads of options on the market. Save time by cooking the strips in the air fryer (or follow package directions for other options). Then simply roll in a tortilla with veggies, non-dairy feta, and a tahini sauce drizzle.
Provided by Cadry Nelson
Categories Main Course
Time 25m
Number Of Ingredients 6
Steps:
- Follow the instructions on the bag to make vegan chick'n strips, or use the air fryer. To air fry, put all of the strips into the air fryer basket in an even layer. Air fry at 400 degrees for 13 minutes, until the strips are getting brown and crisp. Then flip with a spatula and air fry for 2 more minutes.
- 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.Or warm them piled on a plate in the microwave for 30 seconds.
- Top each tortilla with a leaf of lettuce, sliced bell pepper, two vegan chick'n strips, a Tablespoon of non-dairy feta, and a drizzle of tahini sauce. Roll each tortilla burrito-style and serve.
Nutrition Facts : Calories 314 kcal, Carbohydrate 32 g, Protein 13 g, Fat 16 g, SaturatedFat 3 g, Sodium 533 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
ROAST CHICKEN AND VEGETABLES WITH TAHINI
This comforting but peppy chicken-and-vegetable combo accommodates any root vegetables that you like or need to use up. Roast them alongside morsels of boneless chicken thighs that have been tossed with ginger, dill and citrus zest. What comes out of the oven needs just a drizzle of straight-from-the-jar tahini: It is nutty, creamy and a great counterpart to sweet root vegetables, for those times you just don't feel like making a sauce. Finish with more herbs and maybe a scattering of red-pepper flakes and sesame seeds, then pile the mixture over whole grains, a salad or sautéed greens, or into a pita. For a vegetarian version, swap the chicken for chickpeas, extra-firm tofu or tempeh.
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees with a rack in the lower third of the oven. On a sheet pan, combine the chicken, ginger and 2 tablespoons of the chopped dill. Sprinkle about 1 tablespoon lime zest over the mixture, then toss with your hands to combine. Add the root vegetables, olive oil, 2 teaspoons salt and a few generous grinds of pepper. Toss to coat, then arrange in an even layer.
- Roast until the vegetables are soft and caramelized and the chicken is cooked through, 30 to 35 minutes. (Check the mixture halfway through cooking; if some vegetables are browning too quickly, give them a stir.) If you want the chicken more browned, run the pan under the broiler for a few minutes.
- Drizzle the tahini over the sheet pan and let sit, 2 to 3 minutes. Sprinkle with the remaining dill, as well as the red-pepper flakes and sesame seeds as desired. Cut one of the limes into wedges for squeezing over. (Refrigerate the other for another use.)
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- Add oil to a pan over medium heat. Add chick'n strips to the pan and sauté until no longer frozen and browned (about 4 minutes per side). Add soyaki sauce to the pan and allow to caramelize on the chick'n, turning regularly (for about 1 minute). Remove the pan from the heat and set chick'n aside.
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