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.

Prep Time 5

Cook Time 10

Total Time 15

Servings wraps

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!