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.
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.
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.
Meanwhile, warm tortilla wraps according to package directions.
Assemble chick’n mixture in warm tortilla wraps with arugula, basil and a drizzle of balsamic glaze.
Fold up bottom of tortilla over filling; fold in sides and roll up tightly starting from the bottom.