♥ Vegan, gluten-free, refined sugar-free, nut-free
Yield: 4 servings
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
INGREDIENTS: Roasted Veggies
1 medium zucchini, sliced into 1 cm strips
1 medium eggplant, sliced into 1 cm strips
2 medium red bell peppers, sliced into 1 cm strips
1 red onion, sliced into 1 cm strips
1 Tbsp (15 mL) olive oil
1 tsp (5 g) garlic powder
1 tsp (5 g) onion powder
1 tsp (5 g) oregano
1/2 tsp black pepper, plus more to taste
INGREDIENTS: Vegan Chicken
150g Just Vegan Plant Based Chik'n Chunks or Just Vegan Plant Based Chik'n Mix
1 Tbsp (15 mL) vegetable or olive oil
1 Tbsp (15 mL) soy sauce
1 tsp (5 g) paprika powder
1/2 tsp cumin (optional)
INGREDIENTS: Wrap Fillings
4 whole grain wraps (GF if desired)
3/4 cup (185 g) hummus of your choice
1/2 cup (125 g) muhamarra or spread or sweet chilli sauce (optional)
1 medium roma tomato, diced
1/4 long cucumber, diced
12 green olives, diced
1 cup (30 g) spinach
Preheat the oven to 400 F (205C).
In a large bowl gently toss the vegetables in olive oil, then sprinkle on the spices and toss until evenly distributed. Place on a large roasting pan and cook for about 30 minutes, until tender and lightly browned. Stir every 10 minutes to avoid burning and to ensure even cooking.
While the veggies roast, sauté the Just Vegan Plant Based Chik'n with oil on a medium pan on high heat for about 3 minutes or until lightly browned.
Reduce the heat to medium-high and add the soy sauce, paprika powder and cumin and continue to sauté for another 3 minutes. Taste test and add more soy sauce, spices, salt or pepper to your liking. Set aside.
Distribute the wrap filling ingredients evenly over the wraps. Add the desired amount of mock chicken and roasted veggies and roll the wraps. Grill or microwave the wraps if desired to heat. Enjoy your Roasted Mediterranean Chik'n Wraps!