This quick and easy vegan lunch idea is simple to make and fully freeze-able! These Vegan Cheesy Chicken Wraps are packed with plant based cheese, vegan chicken, veggies, and olives.
Course Lunch, Main Course
Cuisine Mediterranean-Inspired
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 8wraps
Author Two Market Girls
Ingredients
3tbspvegan butterdivided
400gvegan chicken pieces
1tbspdried oregano
1tspgarlic powder
1tbsplemon juice
120g(1 medium) red bell pepperfinely diced
120g(1 medium) green bell pepperfinely diced
70g(½ medium) red onionfinely diced
salt & pepperto taste
50g(⅓ cup) roughly chopped kalamata olives
200gvegan mozzarella shreds
8tortilla wraps
Instructions
In a non-stick pan over medium-high heat add 1 tbsp of vegan butter. Once melted add in vegan chicken pieces, dried oregano, garlic powder, salt, and pepper. Cook until the chicken starts to brown on all sides, stirring occasionally. Right before the chicken is fully cooked, add lemon juice and stir. Place cooked chicken in a large mixing bowl and set aside.
To the same non-stick pan over medium-high heat, add another 1-2 tbsp vegan butter. Once melted add in chopped red onion and cook for 1-2 minutes until they start to soften. Add in chopped bell peppers, salt, and pepper – cook until softened. Add the cooked onions and peppers to the bowl with the chicken.
Add in chopped olives and vegan cheese to the bowl with the vegan chicken and cooked peppers. Mix until combined.
Divide the filling into 6-8 wraps and roll as you would a burrito. You can serve as is or cook on the non-stick pan until golden on both sides.
If using this for a meal prep, wrap each chicken wrap in tin foil and store in the freezer. When ready to eat, preheat oven to 400F and cook for 30-40 minutes or until heated all the way through. Alternatively you can reheat in the microwave (make sure to unwrap it first!) for 7 minutes on each side, then pan fry for a couple minutes until crispy.