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Vegan wraps with MorningStar Farms® BBQ Chik’n Nuggets make for a quick, easy, and delicious weekday meal, apt for lunch or dinner. An inexpensive yet tasty option to have around for your Meatless Monday menu!
If you are looking for some easy vegan wraps or vegetarian wrap ideas , then look no further! These hearty and delicious, plant-based, vegan chicken wraps are an excellent choice that’s great for meatless meals.
- VEGAN WRAP INGREDIENTS | WHAT TO PUT IN A VEGAN WRAP?
- MORNINGSTAR FARMS® BBQ CHICK’N NUGGETS
- HOW TO MAKE VEGAN TORTILLA WRAPS AT HOME?
- STEP BY STEP INSTRUCTIONS TO MAKE VEGAN CHICKEN WRAPS
- HOW TO MAKE VEGAN CHICKEN WRAPS?
- Vegan Wraps With BBQ Chik’n Nuggets
- YOU MAY ALSO LIKE
VEGAN WRAP INGREDIENTS | WHAT TO PUT IN A VEGAN WRAP?
The beauty of making a wrap is that it is so versatile. There are a number of filling for wraps from veggies, meat, to legumes, beans and an array of sauces, spreads, cheese, herbs, and spices. You can hardly ever get bored! This vegan chicken wrap uses minimal ingredients and can be totally customized as per your liking.
So here’s what I’ve used to make these easy vegetarian wraps,
- MorningStar Farms® BBQ Chik’n Nuggets, the star ingredient of these wraps.
- Spinach tortillas.
- Lettuce, onions, and tomato, you can add other veggies of your choice.
- Easy homemade vegan wrap sauce , which is a mix of vegan mayo, BBQ sauce, hot sauce, and some chopped parsley.
Even though the list of ingredients is short, there is no compromise on the flavors. These vegan wraps with BBQ Chik’n Nuggets are so good that even a meat-eater will enjoy this equally. I love to maintain a healthy balance by incorporating more veggies, lentils, legumes, and greens in our diet to make it wholesome and nutritious. And these plant-based BBQ Chik’n Nuggets from the new line of Morningstar Farms products take our veggie cuisine to a whole new delicious level!
MORNINGSTAR FARMS® BBQ CHICK’N NUGGETS
MorningStar Farms also know that “less is more” so these new products are made without any artificial colors or flavors. Even if you are not a vegan or vegetarian, you can still enjoy their delicious products, they are for everyone!
The best part is that all their products are an “as-is” meal solution, perfect for those days when you have loads of errands to run and need a quick meal solution.
We don’t really need an excuse to enjoy these vegan nuggets. They are soft and moist inside with the crunchy crust that’s screams of BBQ flavor. These nuggets are so versatile, devour them as such, or use them to make sliders, skewers, mini bites, tacos, fajitas, throw some in your salad or make some wraps like I’ve done today.
You will find MorningStar Farms® BBQ Chik’n Nuggets in the frozen foods section at Walmart alongside their other products. So next time you head out to Walmart, don’t forget to pick some up.
HOW TO MAKE VEGAN TORTILLA WRAPS AT HOME?
To make these meatless wraps ,
- Bake the nuggets as per package instructions. They take about 15-17 minutes.
- While the nuggets are baking, prepare the sauce by mixing mayonnaise, BBQ sauce, hot sauce, and chopped parsley in a bowl until well combined. Taste and adjust as per your liking. Also, slice up some onions, tomatoes, and lettuce.
- Use your favorite tortilla for the wrap, store-bought tortilla or homemade rotis work perfectly fine. Slice up the baked nuggets.
- Slather some sauce on the center of the tortilla, place some lettuce over the sauce, followed by the sliced nuggets, topped with some onions and tomatoes. Drizzle some more sauce, and wrap up.
- Slice into half and enjoy right away or wrap it tightly in a cling film or aluminum foil and enjoy it later as a cold wrap. It tastes great either ways!
STEP BY STEP INSTRUCTIONS TO MAKE VEGAN CHICKEN WRAPS
1.Preheat the oven at 375 degrees F for 10 minutes. Place the nuggets on a baking tray lined with parchment paper. Bake at 375 degrees for 15-17 minutes, flipping once midway.
2.To make the vegan wrap sauce- Add mayonnaise, bbq sauce, hot sauce, and chopped parsley, in a bowl. Mix until well combined.
3.Slice the nuggets and set aside. Also, microwave the tortilla in a damp kitchen towel for about 30-45 seconds, until warm and soft.
To assemble the wraps
1.Take a tortilla, spread some sauce in the center, place shredded lettuce over the sauce, followed by the sliced nuggets. Top with sliced onions, tomatoes, and some more sauce. Fold the ends, then tightly roll the tortilla like a burrito. Secure it with a toothpick, a cling wrap or aluminum foil. Slice the wrap into half and enjoy!
NOTE
- Tip- If you don’t like adding raw onions to your wraps or salads, place the sliced onions in a bowl of cold water for about 10 minutes. Drain and use, this removes the pungency from the onions.
HOW TO MAKE VEGAN CHICKEN WRAPS?
Vegan Wraps With BBQ Chik’n Nuggets
Ingredients1x2x3x
- 1 (9.75) oz MorningStar Farms® BBQ Chik’n Nuggets
- 4 (8-inch) tortillas
- 2 cups shredded or chopped lettuce
- 1/2 cup sliced red or yellow onions
- 2 firm tomatoes, seeded and sliced into 1/4-inch slices
For the vegan wrap sauce
- 1/2 cup vegan mayonnaise
- 2 tbsp BBQ sauce
- 1 tbsp hot sauce
- 1 tbsp finely chopped parsley
Instructions
- Preheat the oven at 375 degrees F for 10 minutes. Place the nuggets on a baking tray lined with parchment paper. Bake at 375 degrees for 15-17 minutes, flipping once midway.
- To make the vegan wrap sauce- Add mayonnaise, bbq sauce, hot sauce, and chopped parsley, in a bowl. Mix until well combined.
- Slice the nuggets and set aside. Also, microwave the tortilla in a damp kitchen towel for about 30-45 seconds, until warm and soft.
To assemble the wraps
- Take a tortilla, spread some sauce in the center, place shredded lettuce over the sauce, followed by the sliced nuggets. Top with sliced onions, tomatoes, and some more sauce. Fold the ends, then tightly roll the tortilla like a burrito. Secure it with a toothpick, a cling wrap or aluminum foil. Slice the wrap into half and enjoy!
Notes
Tip- If you don’t like adding raw onions to your wraps or salads, place the sliced onions in a bowl of cold water for about 10 minutes. Drain and use, this removes the pungency from the onions.
Indian style potato and cheese wraps
Did you enjoy this quick and delicious wrap idea? I would love to hear from you if you try it! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
Vegan Wraps With BBQ Chik’n Nuggets
Ingredients
- 1 (9.75) oz MorningStar Farms® BBQ Chik’n Nuggets
- 4 (8-inch) tortillas
- 2 cups shredded or chopped lettuce
- 1/2 cup sliced red or yellow onions
- 2 firm tomatoes, seeded and sliced into 1/4-inch slices
For the vegan wrap sauce
- 1/2 cup vegan mayonnaise
- 2 tbsp BBQ sauce
- 1 tbsp hot sauce
- 1 tbsp finely chopped parsley
Instructions
- Preheat the oven at 375 degrees F for 10 minutes. Place the nuggets on a baking tray lined with parchment paper. Bake at 375 degrees for 15-17 minutes, flipping once midway.
- To make the vegan wrap sauce- Add mayonnaise, bbq sauce, hot sauce, and chopped parsley, in a bowl. Mix until well combined.
- Slice the nuggets and set aside. Also, microwave the tortilla in a damp kitchen towel for about 30-45 seconds, until warm and soft.
To assemble the wraps
- Take a tortilla, spread some sauce in the center, place shredded lettuce over the sauce, followed by the sliced nuggets. Top with sliced onions, tomatoes, and some more sauce. Fold the ends, then tightly roll the tortilla like a burrito. Secure it with a toothpick, a cling wrap or aluminum foil. Slice the wrap into half and enjoy!
Notes
- Tip- If you don’t like adding raw onions to your wraps or salads, place the sliced onions in a bowl of cold water for about 10 minutes. Drain and use, this removes the pungency from the onions.
Palak Rice | Palak chawal | Palak Pulao/Palak Pulav | Spinach pulao, an Indian style spinach rice recipe is a delicious and healthy one-pot meal. Learn how to make palak rice recipe with step-by-step pictures. Vegan & Gluten-free!
This spinach rice is a quick, nutritious and wholesome one-pot dish with some added veggies for more flavor and texture. Instead of veggies you can add small cubes of paneer or tofu, and enjoy it as palak paneer rice or palak tofu rice for a vegan version. So yummy!
- WHAT IS PALAK?
- YOU MAY ALSO ENJOY THESE INDIAN RICE RECIPES
- STEP BY STEP INSTRUCTIONS TO MAKE PALAK RICE | INDIAN STYLE SPINACH RICE PILAF
- HOW TO MAKE PALAK PUREE?
- HOW TO MAKE PALAK RICE | SPINACH RICE | PALAK PULAO? HOW TO PREPARE PALAK RICE?
- Palak Rice | Palak Pulao | Spinach Pulao
WHAT IS PALAK?
Spinach is known as ‘palak’ in Hindi. There are so many different types of palak recipes in the Indian cuisine, from the ever so popular palak paneer , to other curries like dal palak , saag paneer, palak kadhi, palak aloo gravy, chole palak, palak chicken, to rice dishes like palak biryani, palak chawal/palak rice, palak corn rice or corn palak pulao, dal palak khichdi, flatbreads like palak paratha, palak poori, and even snacks like croquettes and spinach rice balls. The list is endless!
In fact, if you have some leftovers of this spinach rice , simply add some boiled potatoes, mash everything together, and make spinach rice balls. Coat with breadcrumbs and bake or deep fry until golden brown. You could also shape them as a patty and shallow fry them instead, a much quicker option. Try adding some cheese in the center to make it even more interesting for the little ones. They will love it!
This palak pulav is a good option for kids lunchbox. The natural green colored rice dotted with more colorful veggies makes it appealing and appetizing. Even a fussy eater or a kid who dislikes spinach would enjoy this spinach pulao.
Palak rice, some raita or a chopped salad, pickle and papad, that’s a simple fuss-free, soul-satisfying meal ready within 30 minutes, even quicker if you have some pre-made spinach puree. Or chiffonade spinach and add it directly along with other veggies. How to chiffonade spinach? Stack the spinach leaves one over the other, then roll them up, and slice the roll into thin ribbons. As simple! You could use other leafy greens too along with spinach in this recipe for an added nutritional boost.
YOU MAY ALSO ENJOY THESE INDIAN RICE RECIPES
- Vegetable Pulao
- Moong sprouts and paneer pulao
- Mushroom pulao
- Cauliflower dum biryani
STEP BY STEP INSTRUCTIONS TO MAKE PALAK RICE | INDIAN STYLE SPINACH RICE PILAF
1.In a heavy bottomed pan, heat ghee or oil, add cumin seeds, once it crackles add the whole spices and sauté until fragrant.
2.Add sliced onions and sauté on medium heat until translucent.
3.Add ginger garlic paste, sauté until fragrant.
4.Add spinach puree, cook for 2-3 minutes over medium-low heat.
5.Add the veggies, sauté for another minute.
6.Add the red chilli powder, garam masala, coriander powder, and turmeric powder. Sauté for a minute on low heat.
7.Add the soaked and drained rice, mix gently for a minute taking care not to break the rice grains.
8.Add vegetable stock/water, stir everything gently. Check for seasoning, add salt accordingly if needed. If using water, season it well with salt. The water should taste salty for the pulao to have some taste. Bring to a boil, then reduce the heat to low and simmer covered, for about 10 minutes or until all the water has been absorbed by the rice. Take the pan off the heat and set aside. Leave undisturbed for 15 minutes. Then gently fluff it with a fork.
NOTE
HOW TO MAKE PALAK PUREE?
Submerge palak greens in hot, boiling water for about 30 seconds to 1 minute or until it shrinks and wilts. Then drain the water immediately and transfer the spinach to a bowl with cold water. This process stops the cooking process and also brightens the color of the spinach. You can also freeze spinach after blanching if you intend using it later. Use 225 grams/ half a pound of spinach for 1/2 cup blanched spinach puree.
HOW TO MAKE PALAK RICE | SPINACH RICE | PALAK PULAO? HOW TO PREPARE PALAK RICE?
Palak Rice | Palak Pulao | Spinach Pulao
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup Basmati rice, washed and soaked in water for 30 minutes
- 1/2 cup blanched spinach puree, refer notes
- 3/4 cup chopped mixed veggies, I used frozen
- 2 tbsp ghee/oil
- 1 tsp cumin seeds
- Whole spices (1 bay leaf, 4 cloves, 4 peppercorns, 4 green cardamom, 1 inch cinnamon), optional
- 1/2 tbsp ginger-garlic paste
- 1 cup sliced onions
- 1/2 tsp chilli powder/cayenne pepper, adjust a per desired heat
- 1/2 tsp garam masala
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- 1 & 3/4 cup vegetable stock or water
- Salt, to taste
Instructions
- In a heavy bottomed pan, heat ghee, add cumin seeds, once it crackles add the whole spices and sauté until fragrant.
- Add sliced onions and sauté on medium heat until translucent.
- Add ginger garlic paste, sauté until fragrant.
- Add spinach puree, cook for 2-3 minutes over medium-low heat.
- Add the veggies, sauté for another minute.
- Add the red chilli powder, garam masala, coriander powder, and turmeric powder. Sauté for a minute on low heat.
- Add the soaked and drained rice, mix gently for a minute taking care not to break the rice grains.
- Add vegetable stock/water, stir everything gently. Check for seasoning, add salt accordingly if needed. If using water, season it well with salt. The water should taste salty for the pulao to have some taste. Bring to a boil, then reduce the heat to low and simmer covered, for about 10 minutes or until all the water has been absorbed by the rice. Take the pan off the heat and set aside. Leave undisturbed for 15 minutes. Then gently fluff it with a fork.
Notes
I would love to hear from you. Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
