Vegan Tzatziki Chicken-Style Salad Wraps
Ingredients
Tzatziki sauce
- 3/4 cup non-dairy plain yogurt
- 1/4 cup vegan mayonnaise
- 2 garlic cloves, grated
- 1 small shallot, finely chopped
- juice of 1/2 lemon
- 1 small cucumber, finely grated and squeezed to remove water
- 1-2 tablespoons chopped fresh dill
- 1 tsp maple syrup
- salt and pepper to taste
Salad
- 2 cups vegan chicken substitute (such as air-fried tofu shreds)
- 2 celery stalks, finely chopped
- 2 green onions, finely chopped
- 1 cup cherry tomatoes, quartered
Preparation
Combine non-dairy yogurt and vegan mayonnaise in a small mixing bowl
Add the remaining tzatziki sauce ingredients and mix well
Season the sauce to taste with salt and pepper
Cover and refrigerate the sauce for at least 30 minutes to allow flavors to meld, preferably overnight
Prepare the vegan chicken substitute: either follow package instructions and let cool, or prepare air-fried tofu shreds by grating half of a tofu block and gently ripping the other half to create chunkier pieces, then air frying as per the original recipe
In a large mixing bowl, combine the prepared vegan chicken substitute and the salad ingredients
Add the tzatziki sauce and mix well
Season to taste with salt and pepper
Serve in wraps or as a salad
