Vegan crispy chicken stir fry wrap

I’m slightly obsessed with this delicious vegan-take on street food…

Prep | less than 10 mins

Cook | as above

Serves | 4

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 20 minute meal


For the wok:

1tbsp vegetable oil

1 large broccoli, cut into florets

1 large carrot, cut into chip-length batons

150g beansprouts

For the frying pan/skillet:

1tbsp vegetable oil

350g silken tofu, halve widthways then cut into long strips; dust one-side with plain flour

Sauce, whisk the following in a small bowl:

2tbsp Low sodium soy sauce

1tbsp Cider vinegar

2tbsp Sesame oil

2tbsp Maple syrup

1tsp Ground ginger

1tsp Cornflour

150ml veg stock + extra if you like a thinner sauce

To build the wrap:

1 pouch, quick-cook rice

4 wraps

4 spring onions, cut on the diagonal

Kitchen foil, 4x pieces large enough to cover a dinner plate


Add 1tbsp of vegetable oil to a large frying pan/skillet and to a wok and heat on high for a minute. Carefully add the dusted lengths of tofu to the skillet and the vegetables to the wok. Fry for 5 minutes. Stir the veg occasionally but leave the tofu

Meanwhile, add the sauce to a saucepan on high heat, boil then simmer for 5 minutes. Cook the rice according to packet instructions (around 2 minutes). Add the sauce and rice to the vegetables and stir well to combine

Arrange the foil on each plate and place a wrap on top. Carefully add the rice and vegetables in the middle and top with the crispy tofu. To make the wrap, fold the two sides over the middle, fold the bottom over an inch or so then roll in the foil to seal. Top with the spring onions and serve immediately. Absolutely Delicious. Enjoy x

Copyright (c)

Published by misterrands


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