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Export 13 ingredients for grocery delivery
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.
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