Vegan Thanksgiving Leftover Wraps
These Vegan Thanksgiving Leftover Wraps can be made any time of year! Vegan chicken, leftover wild rice, cranberries & gravy in a wrap!
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
Nutrition
Calories: 394kcal | Carbohydrates: 39g | Protein: 34g | Fat: 11g