BBQ Chick’n & Kale Wraps

Wraps can be such a good go-to option for lunch and dinner but sometimes it can be hard to know what to fill them with. You want something speedy, (at least relatively) healthy and most importantly delicious. And that’s where these BBQ Chick’n & Kale Wraps come in: they deliver on both flavour and nutrition! 

For this recipe, we’ve used the vegan chicken pieces by Quorn, as we love the texture and flavour, however other meat alternatives will work well too. One of our other favourites is the lightly seasoned vegan chicken by Tofurkey, – it’s super quick to cook and has a lovely texture and delicate flavour.

Enough chit-chat, let’s get to the recipe!

FOR THE FILLING:

6 large tortilla wraps

1 packet vegan chicken (280g)

3 large handfuls kale

Optional: 1 red pepper and large red onion

1 tsp of the following spices: 

– smoked paprika

– mild chilli powder

– onion powder

– garlic powder

– curry powder

FOR THE BBQ SAUCE:

1/4 cup BBQ sauce 

1/2 cup water

1-2 tbsp vegan mayo

Salt and pepper to taste

METHOD:

Start by cutting up the pepper and onion (if using) and adding to a large, non-stick frying pan with the vegan chicken and a little olive oil. Sauté on a medium heat until the pepper and onion soften and the vegan chicken starts to turn golden. If you’re using Quorn chicken then it will need to carry on cooking once you’ve added the sauce.

Add in the spices and kale and fry for a couple of minutes before mixing in the sauce ingredients and reducing the heat. Simmer for 5-10 minutes until the chicken pieces are completely cooked and the sauce has thickened. 

Spoon the mixture into each wrap and garnish with some fresh kale, an extra squeeze of vegan mayo and sprinkle of smoked paprika. Enjoy hot or cold!


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