Crispy Chicken Wrap

This is a simple lunch or dinner you can throw together quickly when you want something that reminds you of your pre-plant-based-diet-days. It also packs a hefty amount of protein.

Serves: 1

Prep Time: 15 minutes


  • 2 pieces of nan or 2 tortillas (ensure they are dairy and egg free)
  • 1 handful of freshly torn butter lettuce
  • 2 tsp nutritional yeast
  • 1 vegan breaded chicken patty
  • 1-2 tbsp of this delicious Creamy Jalapeno Dip.


  1. Preheat oven to 425 degrees and place chicken patty on a baking sheet.
  2. While chicken patty is cooking make the creamy jalapeno dip.
  3. Use a pizza cutter or knife to slice the cooked chicken patty into 4 strips.
  4. Layer each nan or tortilla with butter lettuce, two strips of crispy chicken, 1 tbsp of nutritional yeast and 1 tbps of creamy jalapeno dip (it’s spicy so use less if you don’t like a lot of heat).
  5. Fold into a taco-shape and enjoy!

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