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.
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