Vegan Southwest Chicken Wrap
Satisfy your cravings with this bold and flavorful Vegan Southwest Chicken Wrap, a plant-based twist on the classic Southwest favorite. Packed with spiced plant-based chicken strips seasoned with smoked paprika and cumin, this wrap brings together crisp romaine lettuce, juicy cherry tomatoes, sweet corn, savory black beans, and creamy avocado—all wrapped in a soft, vegan-friendly tortilla. Drizzled with a zesty vegan southwest sauce and sprinkled with fresh cilantro, each bite delivers a perfect balance of smoky, tangy, and refreshing flavors. Ready in just 25 minutes, this easy-to-make recipe is perfect for lunch, dinner, or meal prep. Serve with a squeeze of lime for an extra burst of citrusy zest and enjoy a healthy, satisfying wrap that's vegan, wholesome, and irresistibly delicious!
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Ingredients
- 8 ounces Plant-based chicken strips
- 1 tablespoon Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 Large flour tortillas (vegan-friendly)
- 2 cups Romaine lettuce, chopped
- 1 cup Cherry tomatoes, halved
- 0.75 cup Corn kernels (fresh, canned, or frozen and thawed)
- 0.75 cup Black beans, rinsed and drained
- 1 Avocado, sliced
- 0.5 cup Vegan southwest sauce (store-bought or homemade)
- 2 tablespoons Fresh cilantro, chopped (optional)
- 4 Lime wedges (for serving)
Directions
Step 1
In a small bowl, combine the smoked paprika, cumin, garlic powder, salt, and black pepper.
Step 2
Heat the olive oil in a skillet over medium heat. Add the plant-based chicken strips and sprinkle the spice mixture evenly over them. Toss to coat and cook for 5-7 minutes, stirring occasionally, until the strips are heated through and slightly browned. Remove from heat and set aside.
Step 3
Warm the tortillas in a dry skillet or microwave for a few seconds to make them pliable.
Step 4
Lay each tortilla flat and spread a thin layer of vegan southwest sauce in the center, leaving space around the edges for folding.
Step 5
Layer the chopped romaine lettuce, cherry tomatoes, corn kernels, black beans, avocado slices, and cooked plant-based chicken strips on top of the sauce.
Step 6
Sprinkle with fresh cilantro, if using.
Step 7
Fold the sides of the tortilla inward, then roll it up tightly from the bottom to form a wrap. Repeat with the remaining tortillas and fillings.
Step 8
Cut each wrap in half, if desired, and serve with lime wedges on the side for a fresh squeeze of citrus flavor.
Nutrition Facts
| Serving size | (1505.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2126.4 |
| Total Fat 95.6g | 0% |
| Saturated Fat 14.1g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 4343.0mg | 0% |
| Total Carbohydrate 244.2g | 0% |
| Dietary Fiber 49.7g | 0% |
| Total Sugars 24.8g | |
| Protein 91.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 536.4mg | 0% |
| Iron 19.5mg | 0% |
| Potassium 3252.4mg | 0% |
Source of Calories