Plant based ‘chicken’ and baby greens wrap with honey mustard dressing
This one is quick, easy, and healthy. It whips up in a few minutes and you can save the extra dressing for another wrap or salad later.
Ingredients: makes 2 wraps
1 package of plant based chicken. I used The whole foods brand here but any chicken substitute will work. If you have trouble finding one, then use plant based chicken nuggets cut into bite sized pieces or extra firm tofu cut into cubes.
1-2 tsp of onion salt
2 tsp neutral oil for crisping the ‘chicken’ in the pan
1 giant handful of baby greens or micro greens
2 large tortilla wraps
For the dressing:
1 heaped tablespoon of grainy mustard
1 heaped tablespoon of honey or maple syrup
1 tablespoon of neutral oil. I like sunflower oil.
1 tablespoon of apple cider vinegar
pinch of salt
Recipe:
Heat the ‘chicken’ in the pan with neural oil. If you are using tofu cubes, dust the tofu in corn starch first to help them crisp better and use a bit more oil to make sure the tofu doesn’t stick.
Add the onion salt to the pan and stir to coat
3. While the ‘chicken’ cooks make the dressing. Combine the mustard, honey, oil, vinegar and pinch of salt together in a jar and shake to combine.
4. Once the ‘chicken’ is crispy, add half the dressing to the ‘chicken’ and coat.
5. Add the greens, more dressing and ‘chicken’ to the middle of the tortilla wrap. Wrap it up and enjoy!
I used the greens and pea shoots that I grow at home in this wrap. I highly recommend growing some micro greens, herbs or pea shoots in a sunny window sill. It means you always have fresh greens and will save you money overtime and does not require any outdoor space. Check out my youtube channel for tips on growing greens at home.
trays of salad greens and pea shoots grown in my south facing dinning room window.
