Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Spread the vegan cream cheese. Lay a wrap on a plate and spread about 1/4 cup of the cream cream cheese on top.

Step 6

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.

Step 7

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.