Vegan Chicken Curry Salad Wraps

These vegan chicken curry salad wraps have been a favourite in our household lately! It delivers a punch of flavour while also still being toddler friendly. Well, at least my toddler eats this because they like the novelty of a little bebe wrap.

Obviously there are so many renditions of curried chicken salad out there. Many chicken salad recipes are a soft, mayo-centric classic, which is authentic to the original. However, this version maintains the crunch of a crispy chick’n tender but still has a saucy dressing and crunchy veg. The simple addition of curry powder and lime juice gives this wrap complexity and kick! I used Kim Tu Thap brand Madras Curry Powder, which I find at the local Asian markets.

Ingredient Swaps

• Broccoli Slaw – If you want to swap out the broccoli slaw with shredded cabbage or lettuce, feel free. This vegan chicken curry salad wrap is one of the meals I have on rotation. It’s so helpful when I’m burnt out and need something other than rice.
• Vegan Chicken Tenders – If you want to make something less processed, you can make my air fryer tofu or tofu katsu! Both are really good and would be delicious in this wrap! They just require a bit more time to prep.
• Vegan Mayo – If you prefer to use something like a plain dairy-free yogurt, that would work. You may just need to adjust by adding more salt.

Print Recipe

Vegan Chicken Curry Salad Wraps

This is a super quick and delicious lunch that you can whip up in less than 20 minutes! Lightly spiced with curry powder, these vegan chicken curry salad wraps have a great crunch with a punch of flavour.

Prep Time10 minutes mins

Cook Time10 minutes mins

Course: Lunch

Keyword: lunch, vegan lunch

Servings: 3

Equipment

• air fryer or oven, but will add ~5 min to cook time

Ingredients

• 9 strips vegan chicken tenders
• 1/3 cup vegan mayo
• 1 lime juiced
• 1 tsp dijon mustard
• 1/2 tsp Madras curry powder I used Kim Tu Thap brand
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• Sprinkle salt ~1/8 tsp
• 1/8 tsp black pepper
• 3 loosely stuffed cups of broccoli slaw
• 3 large tortilla wraps

Instructions

• In an air fryer (or oven if you have the time), cook the vegan chicken tenders according to package instructions.
  9 strips vegan chicken tenders
• In a large mixing bowl, combine the ingredients for dressing: mayo, lime juice, dijon mustard, curry powder, onion powder, garlic powder, salt and pepper. Whisk together well to emulsify.
  1/3 cup vegan mayo, 1 lime, 1/2 tsp Madras curry powder, 1/2 tsp onion powder, 1/4 tsp garlic powder, Sprinkle salt, 1/8 tsp black pepper, 1 tsp dijon mustard
• Add the broccoli slaw to the mixing bowl and mix to dress evenly.
  3 loosely stuffed cups of broccoli slaw
• Once the vegan chicken tenders are cooked, slice into strips to add to the wraps.
• In each tortilla, add about 1 cup of the dressed slaw, about 3 strips of the vegan chicken tenders in each wrap, and wrap. I like to only tuck one end in, but if you're packing it to go somewhere, tuck both ends and secure with foil or sandwich paper. Enjoy within a day!
  3 large tortilla wraps

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