This post may contain affiliate links, please see our privacy policy for details.

These Vegan Thanksgiving Leftover Wraps can be made any time of year! Vegan chicken, leftover wild rice, cranberries & gravy in a wrap!

Enjoy holiday meal flavors any time with these Vegan Thanksgiving Leftover Wraps | ThisSavoryVegan.com

Ok. I know Thanksgiving was a few weeks ago, but you don’t need to make the full deal meal to make these Vegan Thanksgiving Leftover Wraps. You will get all of the flavor of Thanksgiving, and you can have it anytime you want.

Vegan Gravy

The star of this show is the “beef” gravy. Similar to the “chicken” gravy I shared with you in my Vegan Mashed Potatoes and Gravy recipe with just a couple small changes. You will need the Vegetarian Beef Better Than Bouillon – which you can find at Whole Foods or online here. I’ve used the Better Than Bouillon vegan options in a ton of recipes because they really pack a ton of flavor. Once you buy it you will use it all of the time – trust me!

Enjoy holiday meal flavors any time with these Vegan Thanksgiving Leftover Wraps | ThisSavoryVegan.com

Assemble

Place the vegan chicken strips on a parchment lined baking sheet and dust with poultry seasoning. Cook according to the package instructions – I baked mine.

To assemble, place desired amount of cranberry sauce on each tortilla, followed by wild rice, greens and vegan chicken. Drizzle a small amount of gravy in each wrap. Fold tortillas up and cut down the center. Serve wraps with a side of gravy.

This is the perfect wrap if you want to get holiday meal flavors without cooking all day.

Vegan Thanksgiving Leftover Wraps

Servings: 2 wraps
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
These Vegan Thanksgiving Leftover Wraps can be made any time of year! Vegan chicken, leftover wild rice, cranberries & gravy in a wrap!
5 from 1 rating

Ingredients

FOR THE GRAVY

  • 2 tablespoons vegan butter
  • 2-4 tablespoons flour
  • 1 tablespoons Better Than Bouillon Vegetarian Beef Flavor
  • 2 cups water
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon fresh cracked pepper

FOR THE WRAPS

  • 2 tortillas
  • 1 can jellied cranberry sauce
  • 1 cup leftover wild rice
  • 1 cup leafy greens
  • 5-6 vegan chicken strips
  • 1/4 teaspoon poultry seasoning
  • pepper to taste

Instructions
 

  • Add butter and 2 tablespoons of flour to a small saucepan over medium heat. Stir until the butter and flour is smooth and bubbly. Add bouillon, water, white pepper and pepper to the pan and stir to combine. Bring to a boil, stirring constantly. Lower heat and continue stirring until gravy has thickened. If it is not thick enough add additional flour, 1 tablespoon at a time until desired consistency is reached.
  • Place the vegan chicken strips on a parchment lined baking sheet and dust with poultry seasoning. Cook according to the package instructions – I baked mine.
  • To assemble, place desired amount of cranberry sauce on each tortilla, followed by wild rice, greens and vegan chicken. Drizzle a small amount of gravy in each wrap. Fold tortillas up and cut down the center. Serve wraps with a side of gravy.

Video

Calories: 394kcal, Carbohydrates: 39g, Protein: 34g, Fat: 11g
Cuisine: American
Course: Snack
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.