Vegan Fried Chicken Wrap

Transform your lunch routine with this irresistible Vegan Fried Chicken Wrap—a plant-based twist on a comfort food classic. Featuring extra-firm tofu coated in a golden, crispy chickpea flour batter and seasoned to perfection with garlic powder, paprika, and nutritional yeast, every bite is bursting with flavor and crunch. Nestled in a soft, warm tortilla alongside crisp romaine lettuce, juicy cherry tomatoes, and refreshing cucumber slices, this wrap is elevated with a zesty vegan mayo spread infused with lemon juice and a hint of chili flakes. Perfectly suited for a satisfying lunch or quick dinner, this vegan recipe is ready in under 40 minutes and packed with wholesome, protein-rich ingredients. Whether you're a vegan foodie or just looking to add more plant-based meals to your repertoire, this easy-to-make wrap is a must-try!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 block Extra firm tofu
• 1 cup Chickpea flour
• 1 cup Unsweetened almond milk
• 2 tablespoons Nutritional yeast
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Vegetable oil
• 4 pieces Large tortillas
• 1 cup Romaine lettuce
• 1 cup Cherry tomatoes
• 1 small Cucumber
• 0.25 cup Vegan mayonnaise
• 1 tablespoon Lemon juice
• 0.5 teaspoon Chili flakes

Directions

Step 1

Press the tofu block for at least 15 minutes to remove excess water. Once pressed, cut the tofu into sticks or nugget-sized pieces.

Step 2

In a bowl, combine chickpea flour, nutritional yeast, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.

Step 3

Slowly whisk almond milk into the dry mixture until you achieve a smooth batter. Ensure there are no lumps.

Step 4

Heat the vegetable oil in a skillet over medium-high heat.

Step 5

Dip each tofu piece into the batter, ensuring all sides are coated, then place them in the hot oil. Fry until golden and crispy on all sides, about 4-5 minutes per side. Drain tofu on paper towels to remove excess oil.

Step 6

Mix vegan mayonnaise, lemon juice, and chili flakes in a small bowl to make the spread.

Step 7

Chop romaine lettuce, halve the cherry tomatoes, and slice the cucumber thinly.

Step 8

Warm the tortillas in a pan or microwave for pliability.

Step 9

Spread a layer of the mayo mixture on each tortilla.

Step 10

Evenly distribute lettuce, tomatoes, cucumber, and the crispy tofu pieces onto each tortilla.

Step 11

Wrap the tortillas tightly around the fillings and serve immediately.

Nutrition Facts

Serving size	(1343.0g)

Amount per serving	% Daily Value*
Calories	2312.2

Total Fat 121.1g	0%
Saturated Fat 19.1g	0%
Polyunsaturated Fat 40.3g
Cholesterol 13.5mg	0%
Sodium 2973.6mg	0%
Total Carbohydrate 213.8g	0%
Dietary Fiber 36.3g	0%
Total Sugars 29.5g
Protein 108.9g	0%

Vitamin D 87.8IU	0%
Calcium 3114.9mg	0%
Iron 25.1mg	0%
Potassium 3071.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.8%

Protein: 18.3%

Carbs: 35.9%