Asian Chick'n Wrap with Spicy Tahini Sauce
This Asian Chick'n Wrap with Spicy Tahini Sauce combines fresh greens, crunchy vegan chicken strips and a tahini dipping sauce that is tangy and delicious.
Ingredients
FOR THE CHICK'N
- 1 tsp olive oil
- 8 strips Beyond Meat "Chicken"
- 2 tbsp soyaki sauce or teriyaki sauce
FOR THE TAHINI SAUCE
- 2 tbsp tahini
- 1 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp sriracha
- 1 clove garlic
- 1/4 tsp ginger powder
- 1 jalapeño
- water as needed
FOR THE WRAP
- 2 large flour tortillas
- 2 tbsp spicy tahini sauce
- 2 cups spring salad mix
- 3 small sweet peppers (or 1/2 bell pepper) diced
- 1/2 jalapeño sliced (optional)
Instructions
- Add oil to a pan over medium heat. Add chick'n strips to the pan and sauté until no longer frozen and browned (about 4 minutes per side). Add soyaki sauce to the pan and allow to caramelize on the chick'n, turning regularly (for about 1 minute). Remove the pan from the heat and set chick'n aside.
- While chick'n is cooking, prepare the spicy tahini sauce. Combine all of the sauce ingredients (except the water) in a high speed blender, and blend until combined and smooth. Add water if needed for desired consistency. Pour sauce into a bowl and set aside.
- Spread 1 tablespoon of spicy tahini sauce down the center of each tortilla. Top each with salad mix, chick'n strips, sweet peppers and jalapeños. Fold 2 sides of the tortilla in and fold over. Slice each wrap in half.
- Serve with remaining spicy tahini sauce. Enjoy!
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