Vegan Chicken Bacon Ranch Wrap
Say hello to your new favorite lunch idea: the Vegan Chicken Bacon Ranch Wrap! This plant-based twist on a classic wrap is bursting with savory flavors and fresh, wholesome ingredients. Tender vegan chicken strips and smoky tempeh bacon are paired with crisp romaine lettuce, juicy cherry tomatoes, creamy avocado, and refreshing cucumber, all wrapped in a warm tortilla and drizzled with tangy vegan ranch dressing. Perfectly balanced with textures and flavors, this quick and easy recipe comes together in just 30 minutes, making it ideal for a satisfying lunch or a light dinner. Whether you’re meal prepping or whipping up a quick bite, this vegan wrap is a crowd-pleaser that doesn’t compromise on taste.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 grams Vegan chicken strips
- 4 slices Smoked tempeh bacon
- 4 pieces Large flour tortillas
- 2 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 small Cucumber
- 1 large Avocado
- 0.5 cup Vegan ranch dressing
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the vegan chicken strips and cook for about 5-6 minutes, or until they are heated through and golden brown. Season with a pinch of salt and black pepper. Remove from heat and set aside.
Step 2
In the same skillet, add the remaining 1 tablespoon of olive oil. Cook the tempeh bacon slices for about 3-4 minutes on each side, or until they are crispy and browned. Remove from the skillet and place on a plate lined with paper towels to drain any excess oil.
Step 3
While the tempeh is cooking, dice the avocado and cucumber, and halve the cherry tomatoes. Wash and dry the romaine lettuce leaves.
Step 4
Warm the flour tortillas in the microwave or a dry skillet for a few seconds to make them more pliable.
Step 5
Spread a generous tablespoon of vegan ranch dressing on each tortilla.
Step 6
Layer each tortilla with an equal amount of cooked vegan chicken, tempeh bacon, lettuce, diced avocado, cucumber, and cherry tomatoes.
Step 7
Drizzle with a bit more ranch dressing if desired.
Step 8
Fold in the sides of each tortilla, then roll tightly from the bottom to create your wrap.
Step 9
Slice each wrap in half diagonally and serve immediately.
Nutrition Facts
| Serving size | (1268.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2462.2 |
| Total Fat 141.6g | 0% |
| Saturated Fat 20.7g | 0% |
| Polyunsaturated Fat 6.4g | |
| Cholesterol 0mg | 0% |
| Sodium 5770.3mg | 0% |
| Total Carbohydrate 198.7g | 0% |
| Dietary Fiber 42.8g | 0% |
| Total Sugars 25.4g | |
| Protein 123.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 626.0mg | 0% |
| Iron 22.8mg | 0% |
| Potassium 3413.3mg | 0% |
Source of Calories