Vegan Chicken Jockey Wraps
Ingredients
- 4 flour tortilla wraps
- ½ cup Vegan Cesar Dressing from Trader Joe's
- 8 tbsp Rosmary vegan croutons from Trader Joe's
- 8 tbsp Vegan mozzarella shreds from Trader Joe's
- 8 tbsp Vegan parmesan shreds from Trader Joe's
- 4 Gardein turk'y cutlets, cut in stripes after baking
- 16 Gardein chick'n strips in addition or as alternative to turk'y cutlets
- 1 soft avocado
- 2 tbsp lime juice
- 1 heart of romaine lettuce, finely chopped
- ½ box microgreens from Trader Joe's
- 16 strips tofu, optional, only if not using turk'y or chick'n
- 1 tsp maple syrup optional
- ¼ bunch dill, finely chopped optional
Instructions
Bake Protein
- Bake the turk'y cutlets following the instructions on box (450℉ x 15-20 min in oven). Cut in 4-6 stripes once done
- if using: Fry Gardein chick'n strips per instructions.
- if using: bake tofu strips in oven at 400℉ x 10 minutes
Putting it together
- Cut avocado in small cubes, add lime juice and if using maple syrup and dill.
- In a separate bowl: mix lettuce, microgreens, croutons and vegan Cesar dressing.
- On large plate: place the turk'y cutlet (cut up in stripes) or if you prefer to use tofu or chick'n place these there. Distribute 2 tablespoons of vegan parmesan and 2 tablespoons of vegan mozzarella on top. Microwave for 45 seconds.
- Add avocado on op of protein on wrap, top off with generous heap of the lettuce mixture. Close your wrap by closing the sides first and the top and bottom. Shape it closed, turn it around and cut in half on a diagonal for easier access. Guten Appetit!
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