Vegan Tzatziki Chick'n Salad Wraps
Ingredients
Tzatziki sauce
- 3/4 cup non-dairy plain yogurt
- 1/4 cup vegan mayo
- 2 garlic cloves grated
- one small shallot finely chopped
- juice from 1/2 lemon
- 1 small cucumber finely grated with water squeezed out
- 1-2 tablespoons fresh dill chopped
- 1 tsp maple syrup
- salt and pepper to taste
Salad
- 2 cups chicken replacement (or air fried tofu shreds)
- 2 celery stalks finely chopped
- 2 green onions finely chopped
- 1 cup cherry tomatoes quartered
Preparation
In a small mixing bowl combine non-dairy yogurt and vegan mayo then add the rest of the tzatziki sauce ingredients. Mix well. Season to taste. Let sit covered in the refrigerator for at least 30 minutes for flavors to meld, best overnight.
Prepare chicken replacement according to package instructions and let cool. Alternatively, prepare air fried tofu shreds: grate half a block of tofu and gently rip the remaining half to make chunkier pieces, then air fry until crispy.
In a large mixing bowl add the prepared chicken replacement and the rest of the salad ingredients. Add the dressing, mix well, and season to taste. Serve in wraps or as a salad.
