The ‘I’m Done Cooking for 2025’ Plant Chicken Creamy Curry Wrap is the ultimate easy, no-stress meal for busy days when you still want something delicious. Daring plant chicken, a creamy vegan curry yogurt dressing, fresh spinach, tomatoes, and crunchy cashews. Perfect for meal prep, lunch wraps, or a light dinner, this vegan curry plant chicken wrap delivers satisfying protein, creamy texture, and warming spices without turning on the stove. If you’re looking for a simple plant-based wrap recipe that feels indulgent but fits an effortless lifestyle, this one’s about to be on repeat.
6Serves
4 minsCook
20 minsPrep
Prepare the Daring:
a. In a large microwave-safe bowl, combine the Daring Diced Plant Chicken, kosher salt, cilantro, jalapeño, peppercorns, bay leaf, curry powder, and ¼ cup water. Stir to mix.
b. Cover the bowl with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam. Microwave on high for 4 minutes, stirring halfway through, until the mixture is heated through and the flavors have melded.
c. Remove from the microwave, discard the bay leaf and peppercorns, and drain any excess liquid. Let the mixture cool to room temperature, then refrigerate until completely chilled (about 15-20 minutes).
Prepare the yogurt sauce:
a. In a medium bowl, mix the vegan Greek-style yogurt, curry powder, allspice, and kosher salt until smooth. Refrigerate until ready to use.
Prepare the “chicken” filling:
a. Once the plant-based chicken is chilled, transfer it to a large bowl. Gradually stir in the yogurt sauce to coat evenly.
b. Mix in the diced red onion and Roma tomatoes.
Assemble the wraps:
a. Lay a vegan tortilla shell flat and place a few spinach leaves in the center.
b. Spoon an even portion of the plant chicken salad mixture over the spinach, then sprinkle with chopped cashews.
c. Fold in the two sides of the tortilla so they overlap, then roll tightly from the bottom up.
d. Slice each wrap diagonally and serve immediately.
