November 12, 2012

Recipe: Ranch Chick'n Wraps

This recipe makes 5 wraps, so you can wrap them up and toss them in the fridge where they will last for a couple days, and voila, you have a quick healthy meal.

Silken tofu makes a luxurious base for this smooth and creamy ranch sauce.  It could be used as a dip too.  You just throw everything into your blender or food processor and puree.

Next chop your romaine lettuce and red onion and toss together in a bowl. 

You'll want to brown the chick'n.  I use Gardein Chick'n tenders.  They are amazingly like the real thing and are low in sodium too.  (Gardein brand products are really great - their meatless burger patties are our favorite store-bought veggie burger.  Even my carnivorous father-in-law enjoyed them and said he couldn't tell they weren't the real deal.)

Now its time to make your wraps.  Place a generous heaping down the middle of the tortilla.

Tuck in the sides, roll up and enjoy!

Ranch Chick'n Wraps
Makes 5 servings

1 package Gardein Chick'n Tenders
1/2 head romaine lettuce, chopped
1/4c red onion, sliced thin
1 recipe vegan Ranch sauce
5 whole grain tortillas

Fry chick'n tenders for 3 minutes, stirring often, over medium high heat until browned.  Remove from heat and toss with chopped romaine and sliced onion.  Add ranch sauce and toss to coat.  Divide between tortillas and roll into wraps.  

Vegan Ranch Sauce
1/2 package silken tofu (approx 7 oz)
3 tbsp apple cider vinegar
1 tbsp grapeseed oil
1 tsp celery salt
1 tsp ground coriander
1 tsp onion powder
1 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
pinch cayenne

Puree all ingredients in food processor until smooth.  Can be used as dip or dressing. Pin It Now!

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