This post may contain affiliate links. Please read our disclosure policy.
Loaded with crispy vegan chicken, garlicky cream cheese, avocado, fried onions, and crisp lettuce, these vegan chicken wraps are a must-try. Each bite is an explosion of flavor! Ideal for a quick on-the-go lunch or as a simple dinner.
⭐️ Why You Should Try It
- Simple to prepare and assemble. These wraps come together in about 20 minutes, from start to finish. If you are in a hurry or don’t feel like spending hours in the kitchen, you will love this recipe!
- Portable and filling. One of the best features of these wraps is that they are portable, meaning you can bring them for work lunches. Plus, they do not require reheating as these are best enjoyed chilled or at room temperature.
- Full of flavor and texture. Meaty and tender vegan chicken, garlicky cream cheese, fresh and crisp lettuce, and crunchy fried onions create an unbeatable combination of texture and flavor. I personally can’t get enough of these wraps!
🌯 Ingredient Notes
Here is what you will need to prepare these delicious chicken wraps:
- Vegan chicken – I highly recommend using homemade vegan chicken, but store-bought vegan chicken like Tofurky Chick’n will work, too.
- Smoked paprika – Smoked paprika brings a smoky and woodsy aroma that truly elevates the flavor of the vegan chicken.
- Soy sauce – For saltiness and umami.
- Maple syrup – To balance with the saltiness and smokiness. Feel free to use agave syrup if you don’t have maple syrup.
- Cream cheese – You can use homemade vegan cream cheese or store-bought vegan cream cheese to save time. If using the homemade one, ensure you generously season it with salt and pepper.
- Garlic – To infuse the cream cheese with a pungent and garlicky flavor. Fresh garlic works best. I do not recommend using dried garlic.
- Avocado – For richness, creaminess, and to add healthy fats.
- Lettuce – For freshness and crunchiness. You can use Batavia, Romaine, or even kale.
- Fried onions – Fried onions or shallots add an extra layer of texture and a hint of sweetness.
- Chili sauce – Optional, add a drizzle of chili sauce like sriracha for some heat.
- Wraps – Finally, you will need wraps. You can use flour tortillas or corn tortillas.
🥣 How to Make It
Make the cream cheese
- Make the cream cheese. Start by preparing the cream cheese by following my vegan cream cheese recipe. If you are in a hurry, omit the fermenting step and add 1/2 teaspoon of white vinegar. Alternatively, you can use store-bought vegan cream cheese to save time.
- Season the cream cheese. Add the vegan cream cheese to a bowl. Stir in the minced garlic and a sprinkle of your favorite fresh herbs. I went with chopped chives, but you can use parsley, cilantro, or scallions. Season with salt and pepper to taste.
Cook the vegan chicken
- Shred the chicken. Using your hands, shred the vegan chicken into thick strips. Transfer them to a bowl.
- Season it. Add the soy sauce, maple syrup, oil, smoked paprika, and ground black pepper. Toss to coat the vegan chicken with the marinade.
- Let it marinate. Cover with plastic wrap and let the chicken marinate for at least 10 minutes or up to 3 days in the refrigerator.
- Bake or air fry. Bake the chicken strips for 7-8 minutes in a 350°F (175°C) preheated oven or air fryer. The chicken should be slightly crispy on the edges while still tender on the inside.
Assemble
- Spread the vegan cream cheese. Lay a wrap on a plate and spread about 1/4 cup of the cream cream cheese on top.
- Top with the lettuce. Arrange a few leaves of lettuce on top of the cream cheese.
- Add the sliced avocado and vegan chicken. Top with the avocado slices and a few strips of vegan chicken.
- Garnish. At this point, you can garnish the wraps with a drizzle of chili sauce, a sprinkle of crispy fried onions, and your favorite fresh herbs.
- Roll. Finally, roll the wrap tightly. If you plan to enjoy the wraps on the go, wrap them like a burrito to prevent the filling from escaping on the sides.
📔 Tips
- Make it richer. For a richer and more buttery texture, stir two tablespoons of vegan mayo into the cream cheese.
- Let the vegan chicken marinate. The longer you let the vegan chicken marinate, the better it will taste, as it will have more time to absorb all of the flavors of the marinade. While 10 minutes still yields good results, I recommend marinating the chicken for at least 1 hour.
- Wrap it tightly. The tighter you roll the wraps, the better. Not only will it be easier to eat, but it will also prevent the filling from falling out.
🥬 Variations
While I tried to keep these wraps simple, you can easily customize them to your liking and add extra ingredients like:
- Vegetables: Sliced cucumber, shredded carrots, or cabbage for extra crunch.
- Vegan cheese: Add thinly sliced smoked vegan cheese or camembert for cheesiness and creaminess.
- Pickles: For a kick of tanginess, do not hesitate to include some spicy cucumber pickles or pickled carrot and daikon.
❄️ Storing
- To store: You can store these wraps in the refrigerator for up to 2 days, wrapped tightly in cling film. Be aware that the chicken will lose its crispiness and the avocado may turn brownish.
💬 FAQ
Can I make these wraps ahead of time?
While the wraps will keep for up to 2 days in the refrigerator, I recommend assembling them on the same day you plan on serving them. You can let the chicken marinate for up to 3 days in the refrigerator and bake or air fry it at the last time.
Are these wraps best eaten hot or cold?
For optimal flavor and texture, these wraps are best served at room temperature. You do not need to reheat them or chill them.
Vegan Chicken Wraps
Loaded with crispy vegan chicken, garlicky cream cheese, avocado, fried onions, and crisp lettuce, these vegan chicken wraps are a must-try. Each bite is an explosion of flavor! Ideal for a quick on-the-go lunch or as a simple dinner.
Ingredients
Cream Cheese
- 3/4 cup vegan cream cheese homemade or store-bought
- 2 cloves of garlic
- 1 tbsp chopped chives optional
- salt and pepper to taste
Vegan Chicken
- 1 and 1/2 cup shredded vegan chicken
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp oil
- 1 tsp smoked paprika
- 1/8 tsp ground black pepper
The Rest
- 3 leaves of lettuce
- 1 avocado sliced
- 3 tbsp fried onions
- 1 tsp chili sauce
Instructions
Cream Cheese
- Season the cream cheese. Add the vegan cream cheese to a bowl. Stir in the minced garlic and a sprinkle of your favorite fresh herbs. I went with chopped chives, but you can use parsley, cilantro, or scallions. Season with salt and pepper to taste.
Vegan Chicken
- Season the chicken. Add the shredded vegan chicken to a bowl and add the soy sauce, maple syrup, oil, smoked paprika, and ground black pepper. Toss to coat the vegan chicken with the marinade.
- Let it marinate. Cover with plastic wrap and let the chicken marinate for at least 10 minutes or up to 3 days in the refrigerator.
- Bake or air fry. Bake the chicken strips for 7-8 minutes in a 350°F (175°C) preheated oven or air fryer. The chicken should be slightly crispy on the edges while still tender on the inside.
Assemble
- Spread the vegan cream cheese. Lay a wrap on a plate and spread about 1/4 cup of the cream cream cheese on top.
- Top with the remaining ingredients. Arrange a few leaves of lettuce on top of the cream cheese. Top with the avocado slices and a few strips of vegan chicken. Garnish with a drizzle of chili sauce, a sprinkle of crispy fried onions, and your favorite fresh herbs.
- Roll. Finally, roll the wrap tightly. If you plan to enjoy the wraps on the go, wrap them like a burrito to prevent the filling from escaping on the sides.
Notes
- Make it richer. For a richer and more buttery texture, stir two tablespoons of vegan mayo into the cream cheese.
- Let the vegan chicken marinate. The longer you let the vegan chicken marinate, the better it will taste, as it will have more time to absorb all of the flavors of the marinade. While 10 minutes still yields good results, I recommend marinating the chicken for at least 1 hour.
- Wrap it tightly. The tighter you roll the wraps, the better. Not only will it be easier to eat, but it will also prevent the filling from falling out.
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
🧀 25 Mind-Blowing Vegan Cheese Recipes!
Sign up for the Full of Plants newsletter and you’ll get new recipes delivered by email weekly, PLUS your FREE 100-page printable eBook!
Looks amazing Thomas. I’ll try it this weekend. Thank you for sharing.
Hi Thomas,
First of all, thank you for continuously publishing delicious and well-written recipes! I use them on a regular basis and have been recommending them to family and friends, vegan or not.
I was thinking to use the buckwheat wraps from another of your recipes (I remember that it was with teriyaki-style tofu) to make these chicken wraps. However, I cannot find said recipe on your website anymore. Did you take it down? The blend of gluten-free flours worked very well for me. So I would be delighted if the recipe was available again.
Thank you for all your great work!
Cheers,
Kat
Hi Kat, thanks for your kind words!
We have been removing many old recipes lately, so I guess this one was part of it. For your information, here was the flour blend: 1/4 cup buckwheat flour, 1/4 cup rice flour, 2 tbsp tapioca starch, 1/4 tsp salt, and 1/2 cup water. Hope this helps!