Gluten-Free, Vegan Chicken Curry Wraps


Prep time: 10-12 minutes

(Serves 1, can be doubled)


2TBS Olive or Coconut Oil

2/3 Cup Red Curry Sauce

2 Gluten Free, Organic Tortillas

5 Strips of Beyond Meat Lightly Seasoned Vegan Chicken Strips, thawed

1 Cup of Fresh Organic Spinach

1 TBS Diced Organic Tomato

1 TBS Chopped Organic Yellow Onion

1 Dash of Liquid Coconut Aminos

3/4 Cup Trader Joes Organic Brown Rice, (the frozen kind)

2 TBS (Heaping) Mango Chutney


Heat oil in pan over medium heat. Add onions and turn gently with a rubber spatula until lightly caramelized. Add tomato and cook together until tomato becomes soft. Add chicken strips, turning with spatula until lightly browned on all sides. Add liquid amino, stir, then add curry sauce. Mix together until bubbly, stirring constantly. Lower heat to med low and stir in rice and spinach. Let cook about 2-3 minutes, stirring occasionally, until rice is no longer frozen and spinach is wilted. Meanwhile, heat up tortillas until flexible for wrapping. Lay tortillas on a plate, and top with mixture, ( 2.5 strips per tortilla), and top with mango chutney. Enjoy!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s