Vegan Chicken & Zoodles Wraps

Looking for great Meatless Monday recipes? Look no further than our Vegan Chick'n and Zoodles Wraps. Combine zucchini noodles with broccoli, plant-based vegan chicken, and sun dried tomatoes to create a delicious wrap that has all the flavor and texture of a chicken wrap without the carbon footprint.

Prep Time
Cook Time
  • Ingredients & Instructions



  • 4

    Mission Carb Balance Spinach Herb Tortilla Wraps, warmed
  • 2

    tbsp. Olive oil
  • 1

    pkg. (14 oz.) Plant-based chick’n strips
  • 2

    cups Broccoli florets, small
  • 4

    oz. Spiralized zucchini noodles (store-bought)
  • ¼

    cup Sun-dried tomatoes, chopped
  • 1

    Garlic clove, minced
  • ¼

    tsp. Salt
  • 2

    cups Arugula
  • ¼

    cup Basil leaves, torn
  • 2

    tbsp. Balsamic glaze


  • Step 1

    Heat oil in large skillet set over medium heat; cook chick’n strips and broccoli for 5 to 7 minutes or until chick’n starts to brown and broccoli starts to soften.

  • Step 2

    Stir in zucchini noodles with sun-dried tomatoes, garlic and salt; cook for 2 to 3 minutes or until zucchini noodles are well coated. Cover and cook for 1 to 2 minutes or until chick’n is heated through, and broccoli and zucchini noodles are tender.

  • Step 3

    Meanwhile, warm tortilla wraps according to package directions.

  • Step 4

    Assemble chick’n mixture in warm tortilla wraps with arugula, basil and a drizzle of balsamic glaze.

  • Step 5

    Fold up bottom of tortilla over filling; fold in sides and roll up tightly starting from the bottom.

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